- Joined
- Dec 31, 2005
- Messages
- 2,984
The best way to gain knowledge about temper is to have a mix of knives that will show you what the difference is ....
I suggest you buy a cheap diving knife .... they are usually made from the cheapest stainless with the priority being it will not rust and the Rc is low and the steel comparatively soft .... akin I suppose to normal cutlery we use as knife and forks .... try then to put a good edge on it .... I find such steel very illusive on developing an edge .... you get so far but cannot get it to take a razor sharp edge .... it defeats you ...
Then try your BAD .... Infi sharpens very easily .... if it takes a razor edge no problem then the steel is at least not too soft and you have no worries about the temper ....
The higher Rc setting of the BAD if it is Rc62 will mean it is slightly longer to get the edge right .... I have a lot of knives at Rc 62 and some at Rc 64 .... the trick here is not to be shy when sharpening these .... otherwise you get no-where .... and can confuse yourself as to whether something is wrong .... but using low grits or diamond stones to develop the edge and then only going to the higher grits to polish the edge .... the edge should last longer than your other Infi and being thinner it will cut more easily and the edge should'nt roll .... a common problem if you take an acute angle to develop a quick razor edge ...
Occaisionally you can have a knife that has been tempered and not cooled properly so it can have brittle steel .... that only comes from the manufacturer process .... it can then chip out easily or snap .... but will take a good edge .... if the knife loses a chunk from the edge when batonning .... that is usually a brittleness from the heat treatment .... then you have your warranty to fall back on and why Busse's are worth it ....:thumbup:
