Edges and Steels

Well u can use eiter uddeholm or crucible, they are both good in their way.

For a utility knife i rater recommend somthing of the standard coldworkers with a little tungsten inside:-))

F1 or O1, O7 with advanced HT and fine geometry.

Cheap, more easy to HT and less prone to chip in fine edges.
 
yeah i saw uddeholm has a stainless with tungsten inside instead of the ususal vanadium rich ss, i think it will be better when sharpening since the tungstencarbides is much softer, i havent had good results with vanadium steels sharpening on al-oxide (sharpmaker), i prefer ss or hss since it has more corrosionresistance than "plain carbon" or similar steels
 
But F2 or O7 are nigh impossible to get. I can get 500 lbs. of V-Toku1 from Takefu for $5 a pound after shipping (that's a good price), or buy 1.2519 from Achim W in small amounts for a pretty hefty price; those are about my only options. Why has America given up on tungsten alloyed carbon steel? Well, I could answer that by myself, but I wish they made it anyway, regardless of how little money they'll make.
 
Warriorsociologist said:
How might A2 and 52100 steel fit in here?
Thanks.
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52100 is pretty dang fine, if I remember right, they're even smaller than O1. All of the A2 micrographs I've seen had some larger primary carbides with mostly small carbides. Roman can answer the question better, of course.
 
Larrin said:
All of the A2 micrographs I've seen had some larger primary carbides with mostly small carbides.
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A2 is a very fine steel carbide wise, with the usual heat treatment though it has large patches of retained austenite which are far larger than any carbides and these lead to edge stability problems. See :

Z. Zurecki, Cryogenic quenching of steel revisited, Air Products and Chemicals Inc., 2005

This is mainly about deep cryo, but shows the microstructure of A2 both with and without cold treatments.

-Cliff
 
Well there is not such a difference in hardness of T carbides and V carbides
WC makes 2400 HV
W2C makes around 3000 HV
and VC makes 2800 HV
(note: final values can differ according to several sources)


1.3505 (52100) is fine stuff no doubt!
1.2363 (A2) I go with cliff not bad but a reasonable amount of larger carbides... i'd like to have it better.
1.2519 I love it, its on of my favorites Ill get me some more tomorrow :-))
1.2414 is close to F1 tough to get!! for sure
 
Why has America given up on tungsten alloyed carbon steel?

China holds around 90% of the worlds ressouces of tungsten.

US holds some of the larges ressource in vandium.
 
Roman, have you worked with A2. I am getting some knives made and am looking for an optimal hardening for edge stability.

-Cliff
 
Thom, shouldn't be a problem, and if you run into any, lemme know and I translate or order for you and ship it to you. What were you thinking of ordering. If it is something small, my girlfriend could bring it with her in her luggage saving you shipping?
 
I wonder how Mike Stewart ran his A2 for the old Blackjack line of knives. I have several and the A2 versions do very well - they get very sharp and stay that way. I have seen no problems with edge chipping. I have not used the Chris Reeves A2 knives so I can't speak to them. I really like O1 alot. It gets very sharp and holds an edge. It does corrode readily though. I believe it has some tungsten in it. 52100 is pretty good stuff if it is done right. It corrodes, but not as bad as O1.
 
HoB said:
Thom, shouldn't be a problem, and if you run into any, lemme know and I translate or order for you and ship it to you. What were you thinking of ordering. If it is something small, my girlfriend could bring it with her in her luggage saving you shipping?
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Thanks, HoB! I might bug you for translation help, but won't ask for any smuggling help.
 
Is Japanese Blue steel available here? A simple carbon steel with tungsten that we all know works pretty well. That would probably be the closest I've seen and used to the steel that is being described. Easy to sharpen, takes a good edge. I like it anyway, but have never seen it for sale here. JL
 
If you want Blue steel already in kitchen knife form, it's available.
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Thom, that's an expensive way to get some. Somewhat limiting too. I've got a Kanetsune hunting knife in blue steel I like pretty well. I rate the steel itself up there with A2 for knife use. Like A2 i keep the edge greased for storage so it doesn't dull just sitting around. :') Joe
 
The Mastiff said:
Is Japanese Blue steel available here? A simple carbon steel with tungsten that we all know works pretty well. That would probably be the closest I've seen and used to the steel that is being described. Easy to sharpen, takes a good edge. I like it anyway, but have never seen it for sale here. JL
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You might be able to obtain it through certain sources, but Hitachi doesn't like to export it.
 
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