competition results on performances of different types of steel

W

waterbeef

BANNED
Joined
Mar 13, 2013
Messages
253
p.aspx

p.aspx


It's not me but someone else who lives in the same city ran the competition.

More details about the steel competition will be translated if you show your interest in it.
 
That isinterestig. I would have thought AUS8 would have performed just under VG10, not been so far behind it. We need more information though. Rockwell of the steel would be nice to know, it provides the introduction of context for the numbers. Without more the numbers and details the numbers presented are just bar graphs.
 
细尼龙绳 thin nylon cord
双绞线 twisted-pair
粗尼龙绳 thick nylon rope
粗麻绳 thick abaca rope
硬纸板 chipboard
松木方 pine wood block
松木圆 pine wood log
竹筷 bamboo chopstick
铁皮盒 sheet iron box

分 score
总分 final score

0101.jpg
 
Last edited:
A区: 刃口保持性测试 area A: blade retention test
B区: 刃口抗冲击/韧性测试 area B: anti impact / toughness test

麻绳 abaca rope
瓦楞纸板 corrugated board
干木若干 some dry wood
较硬干木 hard dry wood
铝棒 aluminium bar
黄铜棒 brass bar
不锈钢棒 stainless steel bar
半米 half a meter
直径 diameter

%E5%BE%97%E5%88%86END1.jpg


IMGP8008%20%E6%8B%B7%E8%B4%9D.jpg
 
Last edited:
I have to, well, not call BS on the test, but I would take it with less than a grain of salt. There are different blade grinds used here. IMHO, that would mean a lot in the cutting tests. Like Rev said, Rockwell would be nice. I see this test as apples vs oranges, vs bananas, vs grapes. Too many variables in this test to come up with meaningful data.
 
Interesting stuff that makes me want to know more. By the way, what is type X, and V4? Oh well. Thanks for contributing. Hopefully you will have more for us as that inspires us to ask more and more questions.

Joe
 
What does easiness when grinding mean, and is a higher number good or bad?

Actually, an explanation of each graph would be appropriate I think. I don't really know what to make of all of this.

To me it seems like more a comparison of specific knives than steels. Without standardizing the geometry and edge finish it don't think you are really getting solid comparable data.

I'm not saying that I don't want to see the results. I certainly do, but more information would be great.

Thanks for posting this. :)
 
The Mastiff said:
Interesting stuff that makes me want to know more. By the way, what is type X, and V4? Oh well. Thanks for contributing. Hopefully you will have more for us as that inspires us to ask more and more questions.

Joe
Click to expand...

V4, short for VANADIS 4

p.aspx
 
Last edited:
TYPE-X is developed by some chinese metallurgy laboratory named "carson lab" with powder metallurgy technology.

the component is like this:
p.aspx


this steel is supposed to be compared with S90v or even S110v in performance
 
Last edited:
Interesting stuff. Makes me wish I pay more attention in Chinese class...

This definitely seem to show comparison between knives rather than steel. Are they all factory edge? In my experience, factory edges can be inconsistent and that it may not show the knife's optimum performance. Hardness would make a nice difference as well. Can you translate the whole test?! 8D
 
Hairlesstwinkie said:
Interesting stuff. Makes me wish I pay more attention in Chinese class...

This definitely seem to show comparison between knives rather than steel. Are they all factory edge? In my experience, factory edges can be inconsistent and that it may not show the knife's optimum performance. Hardness would make a nice difference as well. Can you translate the whole test?! 8D
Click to expand...

Angles of the blade edges in the test were all resharpened to be around 30 degree by the tester before cutting things.

That was mentioned in the original post.

But the tester could do no thing to the heat treatment to equalize the hardness of each blade.

I will try my best to translate more information :)
 
Very interesting thread, I for one appreciate the testing. I know the language barrier is tough but this gentleman obviously put some serious time and thought into this. That type X steel must be insane with 11.5% Vanadium, I can't imagine its easier to sharpen/grind than M390/204P. I for one think 204P is cake to sharpen, but heh there are much more experienced posters here.

To the OP thanks for posting this I always like learning new things and seeing different ways steels are tested!
 
if the angles are the same, then that goes a long way, though the thickness behind the edge does have measurable effect on cutting forces needed. But if the measure of edge holding is measuring on a secondary medium (like slicing thread or paper), then that is less dependent on edge thickness. Most of the blades look factory, so we have decent hardness ranges to work with, plus they are real world for the majority of people exposed to these steels.
 
You must log in or register to reply here.
Back
Top