FYI, a short discussion of cast iron vs steel from the Iron Founder's Society "Iron Castings Handbook".
"The term, cast iron, designates an entire family of metals with a wide variety of properties. It is a generic term like the word, steel, which also designates a family of metals. Steels and cast irons are primarily iron that is alloyed with carbon, but steels always contain less than two percent carbon and usually less than one while all cast irons contain more than two percent of carbon. Cast irons must also contain appreciable silicon, usually from one to three percent. These differences are not arbitrary, buy have a metallurgical basis and effect the differences in the useful properties of these two families of ferrous alloys.
The high carbon content and the silicon in cast irons make them excellent casting alloys. They are easily melted, are very fluid in the liquid state, and do not form difficult surface films when poured. Irons also solidify with nominal shrinkage and contraction problems. But their high carbon content precludes the practicality of forming cast irons in the solid state as is done with wrought steel."
Now is not the time to bother me. And it's always now. Wiley Miller
Weren't the old Beatty cleavers cast?
It seem like before automated forging and machining where everywhere, casting was a relatively low tech and quick way to form metal into rough shapes.
I've seen a refurbed Beatty and own a Wagner pan and I must say that the casting on both was really nicely done -like nothing I've seen from our erra. When we thinking "cast iron" these days I think we all picture the really crude and void-riddled cheap lodge pans.
"I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded
agreed!When we thinking "cast iron" these days I think we all picture the really crude and void-riddled cheap lodge pans.
I was at the NorthWest Knife Collector's show in Kelso Washington today walking the tables when I spotted something I had been looking for, the curved blade knife from the Korean soap link here. The seller asked if I knew what it was and I told him yes a Korean kitchen knife. He was surprised I knew but told me a friend had brought it back from a trip there. Looks like somebody must have thought it was a chicken bone chopper, several dings in the edge but I can sharpen them out. Should be a good meat slicer after that.