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Serrated edges have poorer cutting ability but superior edge retention when slicing. Edit: data is here - https://knifesteelnerds.com/2018/11/26/steel-edge-retention2/ Larrin, " serrated edges having poorer cutting ability when slicing" is so contrary to my (admittedly total layman and non scientif...

I liked your article Larrin. I have an unrelated idea for you and your CATRA machine. On Facebook in the Vehement Syndicate there is a discussion regarding serrated blades. You do not have to go looking for the article, but you could settle the raging debate on serrated blades. - Are serrated blade...

Thanks for the great morning read with coffee, Larrin. Another well done article, woven together with several others of like quality. My first question: What is the effect of carbon content on retained austenite? My belief suggests that unless the carbon content is over the eutectic point, and othe...

Great article as always. I have one question regarding number 2. ,,Backyard bladesmith discovered a new super heat treatment that can’t be matched,, I think you know about one blade forum member BluntCut (I think he is also here) and his crystal weaving foundation heat treat (or something like that...

A new article about various heat treating myths, covering things like the effect of heat treatment on knife performance, whether industry heat treatments are relative to knives, cryogenic processing, and heat treating simple carbon steels vs high alloy and stainless steels. https://knifesteelnerds.c...

Spydergirl88 wrote: ↑

Sat Jun 27, 2020 3:36 pm

Larrin wrote: ↑

Sat Jun 27, 2020 3:01 pm

I wouldn’t call S30V vanilla. It’s more like S30V is cookies and cream but your local ice cream enthusiast group keeps saying they’ve moved on to rocky road.

In your opinion, which steel would you consider vanilla?

420 or 1095.

I wouldn’t call S30V vanilla. It’s more like S30V is cookies and cream but your local ice cream enthusiast group keeps saying they’ve moved on to rocky road.

dj moonbat wrote: ↑

Thu Jun 25, 2020 1:57 pm

What I want to know is how they make those shiny things you put around a Hot Pocket to make ‘em crispy without using metal.

I think "crispy" may be a bit of an exaggeration.

I honestly don’t remember spending much time on defining what a metal is in materials or metallurgy courses. Maybe it is a question more chemists or physicists spend time on.

I didn’t understand from this article what they were trying to do exactly. Defining what a metal is Is fuzzy because of all the different definitions used, most elements on the periodic table are in fact metals but there are lots of fuzzy boundaries. A journal article would probably make more sense....

I just have one knife in ZDP-189, a saber ground Delica. I've never had an issue with ZDP-189 corrosion resistance. After reading so many posts here about its lesser resistence and Larrin's article I made a series of unscientific kitchen counter tests: 1 hour coated with a fine layer of mustard - n...

I think it strikes a pretty good balance of properties along with being highly corrosion resistant. It’s not as if it is a bad steel apart from its corrosion resistance.

Trinity300 wrote: ↑

Wed Jun 17, 2020 8:40 am

Larrin wrote: ↑

Wed Jun 17, 2020 8:33 am

Trinity300 wrote: ↑

Wed Jun 17, 2020 6:55 am

Larrin wrote: ↑

Wed Jun 17, 2020 6:39 am

Perhaps if you linked to the datasheet you are trying to interpret someone could help you better.

Is this any good?

That data is not for H1 steel.

I thought it was weird they had two H1s listed. Is the other one accurate?

No. Those are carbide materials.

If a manufacturer lists KV/Ku (J), is that indicative of the finished product or is it measured before it has been heat treated like Brinell hardness? Perhaps if you linked to the datasheet you are trying to interpret someone could help you better. Is this any good? That data is not for H1 steel.

Trinity300 wrote: ↑

Wed Jun 17, 2020 6:34 am

If a manufacturer lists KV/Ku (J), is that indicative of the finished product or is it measured before it has been heat treated like Brinell hardness?

Perhaps if you linked to the datasheet you are trying to interpret someone could help you better.

Woodpuppy wrote: ↑

Wed Jun 17, 2020 4:37 am

What is “fine blankable”? Does it mean knife blanks can be stamped out of sheets of material, as opposed to some other more time consuming process?

Yes.

Thank you, Larrin, for yet another excellent write up. The 14C28N jumped out at me from the first chart, thanks to the impressive toughness for a stainless steel. I wonder if the nitrogen helps by constraining the grain size? You’ve probably covered this already in a different article. It seems tha...

I do agree it makes more sense in general to think of steels in categories rather than worrying about minute differences among steels that should be relatively similar.

I don’t think there is anything wrong with BD1N. I wouldn’t worry too much about edge retention differences between it and VG-10. They are in the same general category of edge retention.

Thanks for another both very informative but still for layman like me well comprehendable article, Larrin! :) One point that puzzles me again (did so already in your previous article about edge retention): BD1N is worse in edge retention than VG10. This is really contrary to my personal (admittedly...