The Meat man wrote: ↑
Sun Jan 12, 2020 3:30 pm
ZrowsN1s wrote: ↑
Sun Jan 12, 2020 3:21 pm
In regards to the H-1 numbers, I would be sceptical if they hadn't come from Sal and Spyderco. I trust their numbers.
As I understand it, those numbers didn't originate with Spyderco but were from a third party tester. I'll try to find Sal's quote indicating that. In any event I think Larrin's numbers are just as valid.
I'm no metallurgist but I do use my knives, and H-1 in my experience just does not behave like a 65+ HRC steel.
From memory they were from Crucible, and an important distinction to make is they were microhardness
tests, so presumably not Rockwell C tests. I'm no expert on steel hardness tests, but they may have been Knoop tests.
Knifegrinders in New South Wales, Australia did some interesting microhardness testing of burrs in cross section, and found that the root of a burr can run a bit harder than the nominal blade hardness, presumably from work hardening on a very small scale.
I wonder if a similar effect may be at work, right near the apex of H1, given its propensity to burr very easily.
In any case when Sandvik did their RC test they actually found a reduction
in hardness near the edge. I believe that was on a PE H1 knife. I recall that maybe Larrin was going to look into hardness measurements for SE H1 some time in the future?
In any case, I agree with Connor - I'm not saying SE H1 isn't good stuff, but none of my SE H1 knives feel anything like a 65-66 HRC knife on the stones.