/ck/ - Food & Cooking

>>10071878
You can use water on the blade edge as you work it to keep it cool and prevent it from annealing. That means your discs/grinder/belts will wear out a bit faster though. On all the other edges, you don't need to keep it cool since those won't be cutting edges. Saw blades, that don't have special bimetal tips on the teeth, will have better tool steel for their entire width. Antique cross-cut saw blades are far better for this sort of thing. They have really good tool steal and are much thinner than all modern blades resulting in cutlery that glides through food. Blades made from those are also rather flexible, but hold an edge really well if you kept it cool while working it or did proper hardening/tempering.

>>5693176
My fave is the smaller one in row 2, column 5-6. I've used it a great deal this harvest.

>repost