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Metalworking (rec.crafts.metalworking) Discuss various aspects of working with metal, such as machining, welding, metal joining, screwing, casting, hardening/tempering, blacksmithing/forging, spinning and hammer work, sheet metal work. |
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Making double-prong skewers
In article .com,
"Pete C." wrote: Joseph Gwinn wrote: I have been in the market for double-prong skewers for barbecuing meat. Double-prong skewers look like a very large hairpin, with both prongs going through the meat, thus preventing rotation, so when one turns the skewer full of meat over, everything turns over. I have a old and ratty set of such skewers, but need more, and perhaps better. [snip] Probably get to use them this week. I'm wondering if 1/8" diameter is too large. If it is, I'll use 3/32" diameter rod instead. Joe Gwinn The folks in the parts of the world where skewering stuff is the norm use flat metal skewers, around 1/2" wide x 1/16" thick or so. How big are the critters they are roasting? I was thinking kabobs: cubes about 2" on a side, and a blade that big could be hard to use. Although it would certainly be easy to get SS flat strip in 0.5 by 0.0625" or similar size. Joe Gwinn |
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