"BEST" steel types?

Tom Walz; that does it. No more caffeine for you!!

Bart Student: thin edges and Haynes alloys are not a good combination. The edge will not only roll, if too thin, it will actually tear out, as Steve Harvey found out when cutting radially in the bottom of a plastic soft drink bottle. This was a perfectly straight cut, mind you, but a piece of the edge about 1/16" x 1 1/2" just tore out. This was a custom folder, and the knifesmith had used Talonite® (thanks, Segura san) before, but just got the edge too thin (VERY thin) on this one. He subsequently made a replacement at no charge, and Steve and I are going to test it at our next get together.

JuAln; aren't you glad you asked this easy question?
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Walt

 
Actually, I've been giving it a lot of thought, and I could probably build a machine (okay, several machines) to measure the cutting ability of knives, and spit out a set of numbers which would give any person to take an unbiased look at what the knife does, and then compare it to others. Works great on paper. Problem is that the cost of the equipment would be a *&%# sight higher than I want to spend. I'm talking datalogging into a computer, and that part alone is more than I want to spend. Of course, if enough of the manufacturers wanted to get together and found a foundation (sorry
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) dedicated to scientific knife testing...
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--JB

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e_utopia@hotmail.com
 
e_utopia, those machines you could design would test the cutting ability of the blades, but to test the cutting ability of the knives you have to somehow take into account the contribution of the handle and how it helps or hinders the force being applied by the user.

Not to say it wouldn't be a good thing, but you'd need another set of machines to measure how different handles affect the amount of force (in various directions) that a user can bring to bear for various cutting tasks.
 
Nobody likes laminated or combo steels? Hard edge and soft spine will make a better blade. Zone hardening will help, but you don't have to stick to only one single steel / alloy to make "BEST" steel for a knife.
There should be "BEST" steel for edge, "BEST" for spine, and still "BEST" for the surface, there may even be "BEST" for tangs...

Hope to pull more knowledgeable persons' attention...

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Did you enjoy today?
\(^o^)/ Mizutani Satoshi \(^o^)/
 
Originally posted by Walt Welch:
Regarding scraping an aluminum bar and having the Talonite (r) affected at all, this is something I would dearly like to see, as a file will barely scratch Talonite (r), and a hack saw blade skitters right off the surface of it.
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I'm enjoying this little discussion. So far, it has almost turned me into a Talonite junkie. But, interesting that you should mention this, back in one of the earlier posts, Doc. I have seen the exact same thing happen with one of my ATS-34 blades from Benchmade. Infuriated me, as I was trying to quickly... uhhh... alter the blade shape. I finally just gave up.....

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iktomi
 
Originally posted by tomwalz:
Talonite® is not Stellite® 6K. Talonite® has a bit more carbon and special processing that makes it more ductile. Talonite® comes from an ancestry of military use especially turbines. Think of a navy fighter sucking in seawater and sand. Turbine blades need a bit of give.
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Uhhh... Tom.... I don't suppose you could tell me whether Talonite is used in either the F-110, F-404 or F-414 engines, could you? And if it is.... uhhh.... any custom maker want to make me a special knife?
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Just kidding... sorta. I seriously would like to know if it is used in either of the above mentioned engines.

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iktomi
 
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