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The Architecture Thread

Discussion in 'Fine Living, Home, Design & Auto' started by Connemara, Jan 31, 2009.

  1. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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    Heading to Paris ths August, so I may make time for villa savoye.
     
  2. Find Finn

    Find Finn Well-Known Member

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    What do people still read that, whats next people reading Vice.
     
  3. why

    why Well-Known Member

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    Huh? Most good knives are good because they're made from the more brittle tool steels than other alloys (softer stainless, aluminum). That's one of the reasons for the introduction of ceramic knives now that ceramics have advanced to a point where their inherent brittleness is mitigated by their extreme hardness.
     
  4. Douglas

    Douglas Well-Known Member

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    :puzzled:
     
    Last edited: Jun 26, 2013
  5. why

    why Well-Known Member

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    The structural properties of a material are always important in whatever role it's being used in. (You wouldn't put a cold-worked steel roof on a house, for example, because the material's structural properties make it unsuitable for that application).

    I guess I could've said 'poor structural material properties' or 'poor structural material for that application' in the first quote, but I typed it in haste and figured it was implied based on the context since I was referring to all the exposed concrete in the photos.
     
    Last edited: Jun 26, 2013
  6. itsstillmatt

    itsstillmatt Well-Known Member

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    Knives dull either by bending or chipping on the edge. That generally comes from contact with a cutting surface. Ideally, with a table knife you would prefer a slightly bent edge to a chipped one, since it is a bit easier to true over time without disturbing the look of the entire blade, and a rolled edge isn't visible versus a chip which is, and that matters with a steak knife. Since porcelain is very hard, harder than a knife as opposed to wood which is soft, it is going to tend to chip harder steel knives.

    In other words, since steak knives and kitchen/utility knives are used for different things, on different surfaces and are valued for different reasons, a material which makes one good makes another poor. Or, perhaps, "The structural properties of a material are always important in whatever role it's being used in. (You wouldn't put a cold-worked steel roof on a house, for example, because the material's structural properties make it unsuitable for that application)."

    On top of that, of course, soft cladding can be done with a large range of metals. Cheap laminated steel is only one of them, and kind of a tacky one.
     
    Last edited: Jun 26, 2013
  7. gomestar

    gomestar Well-Known Member

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    we need new flatware. time to ponder.
     
  8. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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  9. gomestar

    gomestar Well-Known Member

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    probably not, due to lack of space and the need for everyday use

    I love these, but they're a tad pricey

    [​IMG]
     
  10. UnnamedPlayer

    UnnamedPlayer Well-Known Member

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    Church Fight!

    Matisse - The Chapelle d Saint-Marie du Rosaire
    http://idlespeculations-terryprest....04/chapelle-du-saint-marie-du-rosaire-in.html


    Gaudi - The Basilica i Temple Expiatori de la Sagrada Familia



    Having visited both sites and spent time in them makes you appreciate architecture for the sheer fact that you can represent the one idea in so many ways.
    These churches are on different planets with regards to design, execution and intent.
     
  11. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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    You can use silver daily, some do :embarrassed: The set you chose is very nice looking. I save the candelabras for company.
     
  12. Find Finn

    Find Finn Well-Known Member

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    Don't get silver flat wear.


    Robert Welch could be a good option
    www.robertwelch.com
     
  13. itsstillmatt

    itsstillmatt Well-Known Member

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    We use silver every day. It is no problem.
     
  14. why

    why Well-Known Member

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    Tool steels rarely chip from the kind of forces involved in cutting a piece of meat or pressing against a porcelain surface. The plate would shatter before a well-made alloy knife chips. Using softer alloys to avoid chipping makes little sense since it just increases the likelihood of the edge bending, while the near-zero chance of it chipping remains, well, near zero.

    Laminated steel for a steak knife seems largely ornamental and pointless though.
     
  15. why

    why Well-Known Member

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    ...
     
    Last edited: Jun 26, 2013
  16. StephenHero

    StephenHero Well-Known Member

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    Frank anoints himself King of Toronto.

    [​IMG]

    [​IMG]
     
    Last edited: Jun 26, 2013
    1 person likes this.
  17. itsstillmatt

    itsstillmatt Well-Known Member

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    As I am sure you know, vg-10 is not a tool steel. It is a cutlery steel which has been very successful but plagued with chipping problems. Nevertheless, we are far afield now. Whether a tool steel would have been an appropriate choice isn't really the question. It might have been. The default for steak knives has been softer steel, so if he had deviated to a tool steel then the choice could have been defended on functional grounds. But he didn't, he decided on a rather inappropriate material clad with a low quality laminate for aesthetic purposes. In reality, that blade is basically the same that Shun uses for almost every knife, so he just slapped a chose a wood and let the shape follow the rest of his cutlery line. Whatever, it doesn't fit with what he has built a career doing.
     
  18. Kaplan

    Kaplan Well-Known Member

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    [​IMG]
     
  19. why

    why Well-Known Member

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    I don't know what VG-10 is since it's not in any international standards I can find. I figured for a higher quality knife it would use a tool steel or a high-hardness stainless at the bare minimum. So yeah, looks like the knife is functionally silly. I assumed a premium knife would cut better and do its job better than a non-premium one. Guess not.
     
    Last edited: Jun 26, 2013
  20. gomestar

    gomestar Well-Known Member

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