damn it, my response to that invasion was perfect though!!
I need do some extensive research to discover what steel chainsaws are made of. They are always around in workable condition under any circumstances in every post-apocalyptic film so the steel has to be awesome. [emoji108]
I will get anywhere from 1/2 tank of fuel (really dry, dirty aussie hardwood) to half a dozen tanks (clean softwood) before needing to sharpen.Anything goes in Hollywood. In the real world chains are replaced a lot. You can sharpen the teeth to get more life out of a chain.
Chef knives also use a lot of steel compared to a folder. The extra cost of S110V or M390 along with the extra cost and time from grinding and finishing all of that highly wear resistant steel makes it less desirable to the maker. That plus what is already being done tends to be copied.
Chef knives also use a lot of steel compared to a folder. The extra cost of S110V or M390 along with the extra cost and time from grinding and finishing all of that highly wear resistant steel makes it less desirable to the maker. That plus what is already being done tends to be copied.
Those properties are the ones that make them
Most desirable. Incredible edge holding and performance and a technical challenge to make. And performance that exceedes practically everything else on the market.
Most desirable by who? Isn’t desirability subjective? Don’t exotic alloys come with trade offs? For folks that sharpen their own knives, it seems that wear resistance doesn’t typically top the list of desired steel attributes. Personally, I like stainless with good edge retention for pocket knives, but I prefer kitchen knives that are easily sharpened and that take a keener edge.
In one of the articles Larrin showed that toughness of steel is closely related to amount of carbides thus one may experience chipping more easily with high alloy steels. One may want to counteract that with larger sharpening angle - but that (as another article from Larrin shows) decreases the cutting ability rather quickly.
Now - it is not all that simple and these dependencies are not linear, but would not this behavior pull a break on how long a knife made if high alloy steel will be perceived as ‘sharp enough’ ? Just thinking loud
From a knifemaker's perspective—which I know little about—are steels like CPM S110V, m390 and hap40 much more challenging with heat treatments, etc.
It’s charpy and your assertions of unreliable measurements are inaccurate. Torsion toughness tests aren’t used by anyone anymore and different steels can’t even be compared with torsion toughness testing.Larrin was very helpful in learning about how these toughness measurements are done. The toughness measurements were done by the charpie method which measures side impact toughness in a standard steel specimen from a swinging weight, notched or unnotched, a stress that chef knife edges are not really exposed to. And the references all state that charpie toughness measurements on hardened steel are unreliable measurements. Edge chipping on a cutting board is a torsional stress and is measured by a different method and different machinery. Those data we haven’t seen yet if they exist.
It’s charpy and your assertions of unreliable measurements are inaccurate. Torsion toughness tests aren’t used by anyone anymore and different steels can’t even be compared with torsion toughness testing.
Yes, they are inaccurate. The book is referring to notched impact tests. Newer editions stopped talking about torsion toughness because the company stopped using them and transitioned to unnotched impact testing.
Chef knives also use a lot of steel compared to a folder. The extra cost of S110V or M390 along with the extra cost and time from grinding and finishing all of that highly wear resistant steel makes it less desirable to the maker. That plus what is already being done tends to be copied.
Everyone is worried about thinning a "super steel" kitchen knife. Why not just order a hollow ground blade? It will be half worn out by the time you have to thin it.
Tim
What is the reason?
What is the reason?
First - irrespective from the grind you have ti thin behind the edge, just different grinds will mean different amount of effort necessary to get it done. Second - basically nobody makes a tall concave grind on kitchen knives - for a reason.
They cán be found......
https://www.hillknives.com/hk-0008.html
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