26C3 Carbon Steel - Spicy White

Cool. I didn't know if anyone had already gotten any of that BESTAR steel from Jeff. Might be a good time to go back and revisit the O2 question.
comet_sharp said:
I contacted Jeff Sinko a bit over a year ago in 1.2519 and couldnt afford the sheet if 1.2519 he had available. I passed info on to my friend Joe anand he has been using 1.2519 for san mai kitchen knives the past 2 years with rave reviews. When I saw the 26c3 info on IG I emailed them and forwarded the email to Jess this time in hope AKS would stock this stuff for us.
-Trey
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Thanks Chuck for getting us access to this exciting new steel. I already like it quite a bit.

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Great hamons guys
Are they more or less prone to warps and bends with the clayed spine?
I'd imagine they would be easier to strengthen if they did bend
 
I had a warp only after grinding to see the hamon. I clayed the first time pre-grind. Everything came out straight. I ground some off of each side to see where the hamon is, it was a little higher than I wanted, re-clayed, re-quenched, and had a warp. I think as long as you clay with blade at full thickness with the thin stock you’ll be fine.
 
To each his own I guess, but Hamon on kitchen knives doesn’t make much sense to me. They don’t need a soft spine to begin with, and the effort and energy put into clay coating (distortion addition), polishing (beyond what is really necessary), and etching, gets covered up by the naturally forming patina. Sure.....soft steel reacts differently to acidic foods than hard steel, but in my experience the whole “Hamon” process ends up being sort of erased during use.

With that said, I like the steel and what it brings to the table here in America. We haven’t had anything like it (that I know of other than some proprietary smelts and offerings like Bill Burke etc) Very high hardness, very thin and stable edges, very easy to sharpen. All of that without having to jump through hoops just to get the steel to respond correctly to a direct heat treatment.
 
HSC /// said:
I thought I was the only one who thought that ... :D
From a practical perspective I’m in agreement with you but we all know it’s a cool look and selling point​
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I believe they show good heat control over the steel. I like to make hamon that follow my clay kind of just to prove I can...I enjoy knowing I am in control of manipulating the steel entirely at every level.
-Trey
 
Beautiful work John. I just finished a small kitchen knife. The heat treat was very simple and easy. I followed the heat treat directions Alpha recommends. I tempered at 400 degrees two hours twice and got a RC 64. Post heat treatment the steel was not that hard to grind and took a good finish.
 
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