Hurrul
Gold Member
- Joined
- Aug 26, 2017
- Messages
- 1,376
Greetings -
I am not a maker, but my questions seem to need the knowledge of a knife maker. I could not find anything searching around BF or the net - I don't know the proper language to search with and likely that is limiting my effectiveness.
Why do some blades have an audible tone when used or when struck with a finger nail?
Not all my blades produce a ringing or chiming quality, but a handful do:
Several Japanese kitchen knives made by: 3 Takada (all laminate steel, stainless clad with non stainless core), Kanahide (mono steel, stainless) - these are a higher hardness around 61+ RC or so.
But, I have a larger chopper type blade in 5160 that has a noticeable tone, yet hardened around 57+ RC or so. However, I have other larger 5160 chopper blades that have no audible ring.
Does this tonal characteristic come from the heat treat/quench/temper process? or from another part of the knife construction? like the handle install if the handle has had weight reduction type work like drilled holes or voids cut into it?
Do only certain steels do this when heat treated properly?
Or a combination of details - heat treatment process, type of primary grind, steel stock thickness, handle work, steel type....?
Is this a sign of proper heat treatment processes? a sign of hardness?
Thank you for reading and for your time.
Scott
I am not a maker, but my questions seem to need the knowledge of a knife maker. I could not find anything searching around BF or the net - I don't know the proper language to search with and likely that is limiting my effectiveness.
Why do some blades have an audible tone when used or when struck with a finger nail?
Not all my blades produce a ringing or chiming quality, but a handful do:
Several Japanese kitchen knives made by: 3 Takada (all laminate steel, stainless clad with non stainless core), Kanahide (mono steel, stainless) - these are a higher hardness around 61+ RC or so.
But, I have a larger chopper type blade in 5160 that has a noticeable tone, yet hardened around 57+ RC or so. However, I have other larger 5160 chopper blades that have no audible ring.
Does this tonal characteristic come from the heat treat/quench/temper process? or from another part of the knife construction? like the handle install if the handle has had weight reduction type work like drilled holes or voids cut into it?
Do only certain steels do this when heat treated properly?
Or a combination of details - heat treatment process, type of primary grind, steel stock thickness, handle work, steel type....?
Is this a sign of proper heat treatment processes? a sign of hardness?
Thank you for reading and for your time.
Scott