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  2. Fish knife - Wikipedia

    en.wikipedia.org/wiki/Fish_knife

    Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.

  3. The Stainless Steel Rat - Wikipedia

    en.wikipedia.org/wiki/The_Stainless_Steel_Rat

    The Golden Years of the Stainless Steel Rat: 1993 12 Published in Stainless Steel Visions by Harry Harrison (Tor 0-312-85245-2), a collection of 12 reprinted stories, one original. An original short story which finds Jim in Terminal Penitentiary, a prison where over-the-hill crooks are sent. The Stainless Steel Rat Sings the Blues: 1994 3

  4. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    Powdered steel — with large carbides broken up by powdering process and sintered together under high pressure and temperature; Semi-stainless steel — with less chromium that prevents rust of the iron and intermediate properties between carbon and stainless steel; Tool steel — heavily alloyed that may or may not be stainless

  5. Reynolds Technology - Wikipedia

    en.wikipedia.org/wiki/Reynolds_Technology

    [6] 953 is based on a specially developed maraging steel stainless steel alloy that can achieve a tensile strength in excess of 2000 MPa (853 is around 1400 MPa), giving a good strength-to-weight ratio. Because of the high strength of the steel, extremely thin tube walls (down to 0.3 mm) can be used, thus reducing the weight. [7]

  6. Austenitic stainless steel - Wikipedia

    en.wikipedia.org/wiki/Austenitic_stainless_steel

    Austenitic stainless steel is one of the five classes of stainless steel by crystalline structure (along with ferritic, martensitic, duplex and precipitation hardened [1]). Its primary crystalline structure is austenite ( face-centered cubic ) and it prevents steels from being hardenable by heat treatment and makes them essentially non-magnetic ...

  7. Steak knife - Wikipedia

    en.wikipedia.org/wiki/Steak_knife

    [4] [1] Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing. With the decline in numbers of domestic workers, this upkeep became less feasible. Stainless steel became widespread following World War I. This did not require polishing, but did require sharpening due to manufacturing limits.

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