0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
What is in the kitchen that begins with w?
water
What has the author C W Truesdale written?
C. W. Truesdale has written: 'The master of knives' 'The loss of rivers'
What is the meaning of the function notation R w?
. R is a function of w
Something found in a kitchen that starts with a W?
whisk
What kitchen item start with w?
· waffle iron · wok
What is w equals 7.5h in function notation?
w = 7.5*h
What restrictions are there on the range of the function of H(w)?
That depends on how the function is defined.
What is a s and w swat first millennium run?
S&W S.W.A.T. First Millenium Run is a series of folding knives. S&W stands for Smith & Wesson; S.W.A.T. stands for "Special Weapons And Tactics", which is the moniker American police department paramilitary squads go by. "First Millenium Run" is a designation S&W put on the S.W.A.T. line of knives just before Y2K. The second millenium of the common era was to end, and the third millenium of the era to begin on 1 January 2001, so in 1999, S&W put that designation on knives becaus of the common misconception that the 21st Century/Third Millenium would begin in 2000. It was to be the first run of the new millenium, rather than suggesting that Smith & Wesson was making these knives betwen 1 and 1000 A.D. As I understand it, they're still making these knives (they're very good knives for the money!), they just don't have the "First Millenium Run" etched on the blades any more.
What restrictions are there on the range of the function H(w) below?
H(w)>0
What kinds of products are bad for your hair?
dye w/ poisons
When were the Remington RH-84 sheath knives manufactured and for how long?
in 1939 they were sold w/ sheath for $1.25 that's all i know
What is the sharpest knife in the world?
If one uses chef's knife for its designated purpose, i.e. vegetables, meat and other soft food, then definite winners are Japanese chef's knives. They are lighter, thinner, i.e. less exhaustion during prolonged use. Plus, Japanese kitchen knives typically are made using better and harder steel, e.g. VG-10 or better vs. X50CrMoV15 steel or worse in mainstream western kitchen cutlery. All that allows for thinner and much better cutting edges on the Japanese kitchen knives vs. wester ones. Masamoto, Hattori, Tadatsuna, Koncuke, Togiharu, Watanabe, Takeda are some of the best known makers. From western world Henckels and Wusthofs are perhaps the most widespread and better known. Messermeister is another German brand and their knives are slightly better and the steel they use is also slightly better thanHenckels and Wusthofs - X55CrMoV15. American company Chef's Choice produces Trizor line of kitchen knives that are very good compared to mainstream. As for the Cutco, who's knives are distributed by Vector marketing, their claims are very far from true. 440A steel used by Cutco is the worst performer in 440 steel group(440A, 440B, 440C). It's rather old, and cheap stainless steel which is used in low end knives in knife industry, or diving knives. At any rate, it doesn't provide edge holding Cutco claims and in fact it is way behind modern Japanese knives and worse than German knives. D edge used on Cutcos is serrated edge, unfortunately its configuration makes it impossible to sharpen it at home. There is no steel that will not need sharpening for 10 years as Cutco and their marketing claim, and sending your knives to maker few times a year for sharpening is not realistic. As for the full tang, tripple rivets and bolster, it is all marketing hype, designed to promote and sell features that nobody really needs. Detailed explanation of the knife marketing myths in the attached link.
