- Oct 16, 2016
- Reaction score
- Southern NSW (Aus)
Not really. Most of the R2 heat treatment is done Ex-factory I believe.Thanks for answering stupid questions! On maximum sharpness, I guess you're saying good heat treatment on a R2 can get them to the same sharpness but otherwise a carbon steel blade could get sharper and it's not just a function of hardness?
A well heat treated white2 (most non PM steels will be heat treated by the smith) blade will hold a more acute angle than an SG2 blade. The limiting factor for SG2 is that its (numerous) carbides will be pulled out during sharpening at a less acute angle than white2 with its few (mainly iron) carbides. A micro-bevel often helps here.
As long as the white2 has enough hardness to prevent the edge rolling before it reaches this angle (it will if properly heat treated), it will sustain a more acute angle.
Once you get to the pointy end (pun kinda intended) of makinggood knives, you gotta choose between ultimate sharpness and ultimate edge retention. The limiting factor for PM knives is that carbide volume limits your sharpening angle. The limiting factor for simple steels is that lack of carbides limist abrasion resistance.
Final point-the sharpness achievable with SG2 is orders of magnitude better than any common Western stainless knife (due to smaller grain size and adequate hardness to prevent the ege from rolling) and more than enough for kitchen use. You don't see too many SG2 straight razors, though.