Does 416 stainless always smell like Chinese food when you grind it?

Phillip Patton

Phillip Patton

Knifemaker / Craftsman / Service Provider
Joined
Jul 25, 2005
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Does this mean it was made in China? :D
I just made my first guard out of 416, and honest, it smelled like fried rice and General Tso's chicken.

Anyway, it was a real pleasure to work with, and not just the smell. So far I've only used 316 and 304 for my stainless guards, and this stuff was so much easier to drill, file, grind, etc.
 
You need to get out more and quit eating take-out in the shop, Phillip!! Or perhaps stop ordering from that place! :D
 
I wasn't eating Chinese! It was the steel! Nobody believes me... LOL :D
 
Phillip Patton said:
I wasn't eating Chinese! It was the steel! Nobody believes me... LOL :D
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Oh, I believe you, Phillip. Olfactory memory association is a strange thing.

I just hope the General's chicken doesn't start making you think you're eating 416SS. ;)

To this day I dislike the smell of ripe bananas because of working with a specific solvent many years ago. (Amyl acetate, common name "banana oil".)
 
416 reminds you of General Tso's etc.
So what is wrong with that...just add some soy sauce and you can't loose!
 
John R. Fraps said:
416 reminds you of General Tso's etc.
So what is wrong with that...just add some soy sauce and you can't loose!
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Never thought of soy sauce as a cutting fluid. Before you take that first big bite, make sure your dental plan is up to date! :p -Matt-
 
fitzo said:
Oh, I believe you, Phillip. Olfactory memory association is a strange thing.

I just hope the General's chicken doesn't start making you think you're eating 416SS. ;)

To this day I dislike the smell of ripe bananas because of working with a specific solvent many years ago. (Amyl acetate, common name "banana oil".)
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Ah yes, amyl acetate. Isn't that what they use in "circus peanuts"? :barf:
Actually, I like circus peanuts....


grease-man said:
Never thought of soy sauce as a cutting fluid. Before you take that first big bite, make sure your dental plan is up to date! :p -Matt-
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Just what I was thinking. I hope I can resist the temptation to snack while I'm grinding. :)
 
loussharp1 said:
No But have you ever tasted locktite???:eek:
It's sweet:)
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Lol well you know you can use sugar to lock screws down forever if your really unlucky. Think of this for a secound surgar melts and pretty easly infact couple 100 degs and it will turn in to a sticky goo. Now what do you suppose happens if you apply the goo to some threads and assemble?

Once the sugar cools the screw is locked just like lock tight.
 
You mean the smell of rotten 1000 year old eggs ?? That's because of the high sulphur content of 416 .That's what makes it a free machining grade !!!
 
mete said:
You mean the smell of rotten 1000 year old eggs ?? That's because of the high sulphur content of 416 .That's what makes it a free machining grade !!!
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:barf: Uh, no, this smelled good. Made me hungry. :D
 
Then it's onion smell ,always known to increase appetite, that also has sulphur.
 
A. Brett Schaller said:
The big problem is, an hour later you feel like grinding out another guard.
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:D That reminds me of a joke I heard a long time ago:

Did you hear about the new Chinese/German restaurant in town?
An hour after you eat there, you're hungry for power.
 
Jos said:
Shut up about food.:D Go make knives.:D
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The two go together. :D I'm making a sheath and making 4 loaves of bread as we speak. :thumbup: It smells wonderful. The bread, that is....
 
Phillip Patton said:
The two go together. :D I'm making a sheath and making 4 loaves of bread as we speak. :thumbup: It smells wonderful. The bread, that is....
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That gives me an idea for a combo cooking/knifemaking TV show:

The Naked Knifemaker

Perhaps a more suitable host of the female persuasion could be hired for that one. :D
 
"The Naked Knifemaker. "

That's an image I don't need bouncing around my head, guy or girl...
Which network do you think would be interested in the idea? :D
 
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