In my "spare time" I have been working on some Heat Treat testing.
The steel is from my friends at Bohler.. Its a NEW (to me) stainless steel that looks like its going to have great potential as both Kitchen knives and hunting style knives. (blades designed for cutting proteins)
Very exciting stuff. yet time consuming.. Im currently running a batch of 6 blades. With 6 more to follow closely. The info I gain from these tests should teach me volumes about this steel and its potential in the kitchen.
I am running tests on austenitizing temps, hold times. quench methods. As well as its response to Cryogenic soak verses no cryo.
After Cryo. I will Temper these blades and grind them all the same (as close to humanly possible) Then I will start running many tests to include but not limited to HRC testing, edge holding, max edge angles. as well as things like wear resistance and toughness.
What is Cryo and or why do it? Cryo treatment converts retained Austenite. Which in turn results in higher RC hardness, as well as in some steels gives notable advantages in added toughness and wear resistance. All of these things add up to a better cutting tool. Which is what we want.
After Cryo. I will Temper these blades and grind them all the same (as close to humanly possible) Then I will start running many tests to include but not limited to edge holding, max edge angles. as well as things like wear resistance and toughness. Pushing them to and then past where the steel is optimal.
So far, I have really put the RC tester to work on these, and have done approx 500 test cycles so far. And have started to grind the blades.
Ill share more info as I can. and try and remember to take some pictures to share along the way.