Is Gas Flame Better than Charcoal Fire?

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Discussion Overview

The discussion centers around the comparative advantages of gas flames versus charcoal fires in the context of traditional Japanese knife making. Participants explore aspects of heat control, temperature stability, and the influence of tradition and experience on the choice of fuel in metalworking processes.

Discussion Character

  • Debate/contested
  • Technical explanation
  • Conceptual clarification

Main Points Raised

  • Some participants argue that gas flames provide more consistent and controllable heat compared to charcoal fires, which may fluctuate in temperature.
  • Others suggest that the proficiency and experience of the craftsman with charcoal may play a significant role in their ability to control heat effectively.
  • A participant raises the idea that the adiabatic flame temperature of gas might be too high for certain applications, requiring specialized equipment that may not be necessary with charcoal.
  • It is noted that charcoal may provide more uniform heating due to its ability to envelop the workpiece, while gas flames may not achieve the same level of even heating.
  • Some contributors mention the potential benefits of charcoal in terms of carbon content, which could affect the hardness and wear resistance of the metal being worked.
  • There is a discussion about the traditional techniques used in Japanese sword making, including the importance of visual cues in the heating process, which may be more easily managed with charcoal.
  • Concerns are raised about the impact of gas combustion byproducts, such as water vapor, on the quality of the knife being produced.
  • Participants reflect on the historical context of knife making and whether modern techniques can replicate traditional methods effectively.

Areas of Agreement / Disagreement

Participants express differing views on the effectiveness of gas versus charcoal in knife making, with no consensus reached. Some support the advantages of gas flames, while others emphasize the benefits of charcoal, particularly in traditional contexts.

Contextual Notes

The discussion includes various assumptions about the capabilities of gas and charcoal, the experience level of the craftsman, and the specific requirements of the knife-making process, which remain unresolved.

  • #31
jimmysnyder said:
Itchy knees and she go.

she did say itchy knee to help me remember, the rest were just sounds though.
 
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  • #32
jimmysnyder said:
Yikes. The Japanese never invaded China before the late 19th century, long after Kanji, Kimonos, and numbers came to Japan. I'm not sure about Kimono, but the Kanji were brought to Japan by Korean Buddhists escaping civil war during a period of 300 years from about 300 to 600 AD. At that time the Japanese language lacked a writing system. Through a long period of experimentation, they adapted the Chinese writing system to the Japanese language. Your description of counting though is not bad. The earlier Japanese way was as you say. The modern Mandarin Chinese is I, er, san, si, wu and the ancient version of this is the source of the Japanese ichi, ni, san, shi, go. Both systems are currently in use. You can compare this to the mingling of French into the English language as the result of the influx of French nobility after the battle of Hastings. We too have two words for many things.

Koreans brought Chinese symbols into Japan?
 
  • #33
lisab said:
...
Maybe charcoal is just what he's used to - people hate change.
I don't.

Long ago, I had a business plan to Japan, they asked me to do many administrative procedures that to me are so much unnecessary. Finally they canceled out my investment plan and I have been so much depressed thus far.
 
  • #34
iBop said:
Long ago, I had a business plan to Japan, they asked me to do many administrative procedures that to me are so much unnecessary. Finally they canceled out my investment plan and I have been so much depressed thus far.

I thought they asked you make knives :smile:
 
  • #35
Using charcoal fire to making knives is certainly better
Someone once taught me to use a knife to tenderize the meat :smile:
 
  • #36
WarPhalange said:
Koreans brought Chinese symbols into Japan?
Robert Wedgeworth said:
At the turn of the 3rd century A.D., Kanji (Chinese) characters were introduced to Japan by Korean scholars. In the 4th century, a number of political refugees from Korea were naturalized in Japan. Mostly Buddhists from the higher classes and well educated, the Koreans brought to Japanese society their continental culture and religion which rapidly spread over the country.
http://books.google.com/books?id=HS...hl=en&sa=X&oi=book_result&resnum=7&ct=result"
 
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