"Everything You Always Wanted To Know About Martensite..." by the intrepid Mr. Cashen

Never mind, I googled it. :D I wasn't familiar with that particular way of saying it. Around here we call it H2O. :)
 
That's what we call it up here, too, but it didn't sound geeky enough. :D
 
Well, you learn something new everyday. Next time I want water, I'll ask for the dihydrogen oxide. :D
BTW, how can you spell hard water with three letters?
Answer: ICE :D
 
By the way, if anyone ever watches Penn and Teller's BS, there was an episode where they got people to sign petitions to be dihydrogen monoxide. Their petition girl would say things like "they use it in production of just about everything we use, even my bottled water has it".
 
mete said:
Tai Goo , some of us metallurgists know how to cook too !!!
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I don't doubt that's true,... but I'm still going to a "chef" when I want someone to cook dinner for me. :D

I don't reckon that food prepared in laboratory by a chemist (or metallurgist) really tastes that good,... besides, I like the ambiance of a restaurant...

I'm a connoisseur! Ha Ha :D
 
Tai Goo said:
I don't doubt that's true,... but I'm still going to a "chef" when I want someone to cook dinner for me. :D

I don't recon that food prepared in laboratory by a chemist (or metallurgist) really tastes that good,... besides, I like the ambiance of a restaurant...

I'm a connoisseur! Ha Ha :D
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On the other hand if the chef fully understands the chemistry and physics of what he or she is creating, they can use that to their advantage in taking their art to new levels. For instance, most folks when barbequeing steaks look for fatty cuts of meat because the fat keeps the meat moist and lends flavor. I hate the mouth feel of fat, and the richly marbled cuts are generally beyond my meager budget, so with a little understanding of food chemistry I created a dry rub for lean roast cuts like eye of round with a sugar/salt/spices base designed to caramelize in the barbeque or broiler to seal the juices into the meat, tenderize it, and turn its juices into a sort of steak sauce. It works well enough that one of the local louisiana style barbeque joints in Rochester wanted to buy my recipe.

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I received my copy of the magazine and have to say Kevin's article was superb. I hope to see more such content going forward. I was less than enamored of other aspects of this issue, but in the spirit of giving credit where credit is due, the Martensite piece really rocked.

Roger
 
sunshadow said:
On the other hand if the chef fully understands the chemistry and physics of what he or she is creating, they can use that to their advantage in taking their art to new levels. For instance, most folks when barbequeing steaks look for fatty cuts of meat because the fat keeps the meat moist and lends flavor. I hate the mouth feel of fat, and the richly marbled cuts are generally beyond my meager budget, so with a little understanding of food chemistry I created a dry rub for lean roast cuts like eye of round with a sugar/salt/spices base designed to caramelize in the barbeque or broiler to seal the juices into the meat, tenderize it, and turn its juices into a sort of steak sauce. It works well enough that one of the local louisiana style barbeque joints in Rochester wanted to buy my recipe.

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I don't have any problem with that. It's "interpretation" and "application".

However, if the food already tastes great and the chef understands why,... will explaining every aspect of it in chemical terms make it taste any better?
 
Tai Goo said:
However, if the food already tastes great,... will explaining every aspect of it in chemical terms make it taste any better?
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No, but you are missing the point that to make great food you have to understand what is going on and how.

I can give a 5 year old a sack of meat and a hot pan, does it mean they will make culinary masterpeices? NO WAY. Give a guy who's been to culinary school for 4 years a sack of meat and a hot pan and they will.
 
RogerP said:
I received my copy of the magazine and have to say Kevin's article was superb. I hope to see more such content going forward. I was less than enamored of other aspects of this issue, but in the spirit of giving credit where credit is due, the Martensite piece really rocked.

Roger
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There were some good "facts" there, and I'd like to see more too... :)
 
Sam Salvati said:
No, but you are missing the point that to make great food you have to understand what is going on and how.

I can give a 5 year old a sack of meat and a hot pan, does it mean they will make culinary masterpeices? NO WAY. Give a guy who's been to culinary school for 4 years a sack of meat and a hot pan and they will.
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You mean like kicking cow pies, to explain the physics of plasticity? :D

I don't know how many times I need to repeat myself.

It's “interpretation” and “application”, and you need some "facts" to work with...
 
Tai Goo said:
I don't have any problem with that. It's "interpretation" and "application".

However, if the food already tastes great and the chef understands why,... will explaining every aspect of it in chemical terms make it taste any better?
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Agreed, if you can't interpret the technical information that is available and apply it to your process in a manner that improves your final product or your process (preferably both) it is merely ego mastubation. Getting back to the original topic, what I have gathered from Kevin's lectures, and the conversations I have been present for is that he will take a research topic, test something, change the variable in a controlled manner, test the change against the control, make another change, test again, etc, then he takes what he learned in those tests and applies that to making a better knife as appropriate

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sunshadow said:
Agreed, if you can't interpret the technical information that is available and apply it to your process in a manner that improves your final product or your process (preferably both) it is merely ego mastubation. Getting back to the original topic, what I have gathered from Kevin's lectures, and the conversations I have been present for is that he will take a research topic, test something, change the variable in a controlled manner, test the change against the control, make another change, test again, etc, then he takes what he learned in those tests and applies that to making a better knife as appropriate

-Page
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Yes! "Bladesmithing". That's what "bladesmiths" do. :)
 
... Another thing that we “bladesmiths” are pretty much forced to do,… is weed through all the facts to determine which ones are the most “applicable” to our various “concepts”.
 
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