wirelessjunkie wrote: ↑Fri Dec 25, 2020 3:09 pm
GarageBoy wrote: ↑Fri Dec 25, 2020 8:31 am
What's the downsides to running super high carbide steels in a kitchen knife?
That's a nice looking blade shape!
Im guessing sharpening time and lack of lateral flexibility (not wanting to use them for boning, heavy chopping, or cutting frozen materials). If you plan on using them to make low impact straight slicing cuts then Id think theyd be beneficial. Anyone else have any insight into this?
I feel that's not necessarily unique to a super steel blade.
Thicker geometry could be used to compensate for those tasks with any steel but with severe consequences to the cutting performance.
The running joke for edge geeks is the worlds most durable knife has no edge :p
So the more blunt and obtuse something is the more durable. That's why I always share the geometry when doing destruction testing otherwise who cares if it's just thick geometry absorbing all the love and not seeing what the steel or HT is doing.
So we can use thicker geometry make the ultimate frozen food, careless use blade but it would be pure punishment to those that do not need the "training wheels."
One disadvantage I can think of purely in regards to the steel for the end user are folks that didn't get the PSA about only using Diamond/CBN to sharpen a blade in 15v at 66.4rc.
We have to remember the apex is bristling with carbide particles at ~84 hrc with ~23% of the volume being made up of those Vanadium Carbide at 3-5 Microns.
For size reference, a single red blood cell pumping in ones veins is average about 8 Microns.
So when shaping a sharp,
sub micron edge it becomes rather important to not just cut the softer surrounding matrix around the carbides and break and tear the carbides to shape but cut Everything If a crisper well shaped apex is desired at that size.
Of course a good sharpener can make anything sharp enough to cut things but there is a difference one will notice if discerning.