Comprehensive Steel Comparison Chart Attempt

What is the most important attribute in a steel?


  • Total voters
    91
Sure it does if you start to factor in Ankerson and Pete's cut tests.

Be happy there bud....it will all work out.

How? Putting 5.5 between 5 and 6 and putting 55 between 50 and 60 are the same thing.

Its not like there are "more available numbers" between 1 and 100 than between 1 and 10. Only more whole numbers and he is not using just whole numbers.

In fact he is using out to thousandths...so why not go 1 to 1000?
 
How? Putting 5.5 between 5 and 6 and putting 55 between 50 and 60 are the same thing.

Its not like there are "more available numbers" between 1 and 100 than between 1 and 10. Only more whole numbers and he is not using just whole numbers.

In fact he is using out to thousandths...so why not go 1 to 1000?

I would defer to a scale that went 0 to 100 and only went to one decimal place. Less complicated is better in my book.
 
How? Putting 5.5 between 5 and 6 and putting 55 between 50 and 60 are the same thing.

Its not like there are "more available numbers" between 1 and 100 than between 1 and 10. Only more whole numbers and he is not using just whole numbers.
Agreed, but...
I believe initially, he was using only whole numbers from 1 to 10 with an 11 mixed in here and there.
Later, the 11 was removed, and decimals were added - which is essentially the same as running a 100 pt scale.
 
Agreed, but...
I believe initially, he was using only whole numbers from 1 to 10 with an 11 mixed in here and there.
Later, the 11 was removed, and decimals were added - which is essentially the same as running a 100 pt scale.

11 is one tougher.
 
Something that came up while making this for me was what makes AEB-L so popular? I've read nothing but rave reviews about it when people talk about kitchen knives or choppers. It has very similar composition to 420-HC which I don't hear nearly as much praise for in those same communities.
 
Something that came up while making this for me was what makes AEB-L so popular? I've read nothing but rave reviews about it when people talk about kitchen knives or choppers. It has very similar composition to 420-HC which I don't hear nearly as much praise for in those same communities.
I would bet its just because 420-HC is old news.
 
Something that came up while making this for me was what makes AEB-L so popular? I've read nothing but rave reviews about it when people talk about kitchen knives or choppers. It has very similar composition to 420-HC which I don't hear nearly as much praise for in those same communities.

You made the spreadsheet. Does it reflect that steels popularity?

If not there are two potential reasons: 1) the fans are wrong; or 2) your method is wrong.
 
You made the spreadsheet. Does it reflect that steels popularity?

If not there are two potential reasons: 1) the fans are wrong; or 2) your method is wrong.
or : 3) there is no necessary correlation between the two . Popularity vs performance of steel .
 
Sorry everyone, what I was referring to earlier in the thread is called the Modulus of Resilience, not resistance. Crappy handwriting.


And so are assigning numbers to a characteristic that are definable, relevant, and reproduceable.

I mean I could say "From what I have seen an Opinel Mushroom knife is 76.45% cooler than a Vic Super Tinker."

But without some measureable scale of "coolness" with numbers assigned to it...it is meaningless.

What we really need is a mathematical Modulus of Coolness, that can be rendered into a graph or chart, that totally dismisses blade performance. Maybe something that synthesizes aspects like "wow-factor," "rarity," "bling quotient," "Instagram 'like' generation predictability," etc. The problem is we would need a think tank of very cool knife experts who are also good at math to generate the formula.

I imagine at the top of the list might be things like dendritic cobalt, layered and pattern-welded steel including really weird stuff like @nighthaxan 's Oh Mai, Hitachi paper steel, rare CPM stuff, wootz, etc.
 
The problem is we would need a think tank of very cool knife experts who are also good at math to generate the formula.

If there was only a regular around here who had a math background....maybe a degree in it....
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I will turn on the Nerd Signal and see if anybody turns up!
 
If there was only a regular around here who had a math background....maybe a degree in it....
z1Heg4a.gif


I will turn on the Nerd Signal and see if anybody turns up!

Yeah but they have to be cool, also. Math experts often score low in the Comprehensive Coolness chart.
 
If there was only a regular around here who had a math background....maybe a degree in it....
z1Heg4a.gif


I will turn on the Nerd Signal and see if anybody turns up!

I'm no math nerd. Was dual listed Engineering College for Computer Engineering, and Business College for Management Information Systems and completed the latter. Stopped taking math in multivariate calculus. There are engineers on here and they have more math.

I'm not throwing down to do homework, but what you are asking is simple, writing the program to calculate the cool factor would be where it takes a ton of effort.
 
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I'm no math nerd. Was dual listed Engineering College for Computer Engineering, and Business College for Management Information Systems and completed the latter. Stopped taking math in multivariate calculus. There are engineers on here and they have more math.

I'm not throwing down to do homework, but what you are asking is simple, writing the program to calculate the cool factor would be where it takes a ton of effort.


So what you're saying is, the best way to ascertain coolness factor would be to ask people you think have coolness credibility what they think is cool and take it from there?
 
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