- Joined
- Mar 26, 2004
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- 1,617
Here are some Titanium blades that will become kitchen knives soon 
There's one just forged, other already polished and one in the middle so you can compare the different looks on different stages.
And this is a big BBQ knife I got ordered from a "BBQ Master" at a place that specializes in that kinda foods. It was designed to be used on the rib section of the animal being cooked.
Some info
With the exception of the last blade (the one with the hamon line) all of them are forged from Titanium (Ti-6AL-4V) barstocks.
To forge the blades I took them to 1000C (yellow) and hammered til they were red (about 900-870C) and then I took the Ti piece to the oven again til it was yellow and started all over again til I got the desired shape.
This forging process took me about 3 times the time it takes me to forge 5160 as the Ti gets cold sooner than the steel.
The blades have a 47RC hardness, and I didn't heat treat it after forging, as the Ti got hardened in the process.
I find the behavior of this knives edge wise to a knife made out of 1070 with a hardness of 56RC. After I sharpen them, they get razor sharp and can shave arm hairs. After some use (again, picture a 1070-56RC knife here) they stop shaving hair, and might seem dull, but they keep cutting meat and tomatoes and potatoes with ease.
From what I've read, this is because of the micro structure of the Ti, that makes the edge to resemble a micro saw, so if you move the edge agains the food, it will cut like hell still.
Also, I've read that if you reheat Ti several times, it becomes brittle... This is NOT what I found here, as the blades are almost as maleable and flexible as steel ones.
I find this material to be exceptional for kitchen use, as they are light, so after prolongued use you don't get as tired, they don't give any foreign taste to the cutted food like some carbon steels might, and because with a sharpening rod you can get it popping sharp again in some seconds, so if you remember to do that just before each use, you'll have a REALLY light and super sharpened kitchen knife at your disposal.
Regards,
Ariel
There's one just forged, other already polished and one in the middle so you can compare the different looks on different stages.
And this is a big BBQ knife I got ordered from a "BBQ Master" at a place that specializes in that kinda foods. It was designed to be used on the rib section of the animal being cooked.
Some info
With the exception of the last blade (the one with the hamon line) all of them are forged from Titanium (Ti-6AL-4V) barstocks.
To forge the blades I took them to 1000C (yellow) and hammered til they were red (about 900-870C) and then I took the Ti piece to the oven again til it was yellow and started all over again til I got the desired shape.
This forging process took me about 3 times the time it takes me to forge 5160 as the Ti gets cold sooner than the steel.
The blades have a 47RC hardness, and I didn't heat treat it after forging, as the Ti got hardened in the process.
I find the behavior of this knives edge wise to a knife made out of 1070 with a hardness of 56RC. After I sharpen them, they get razor sharp and can shave arm hairs. After some use (again, picture a 1070-56RC knife here) they stop shaving hair, and might seem dull, but they keep cutting meat and tomatoes and potatoes with ease.
From what I've read, this is because of the micro structure of the Ti, that makes the edge to resemble a micro saw, so if you move the edge agains the food, it will cut like hell still.
Also, I've read that if you reheat Ti several times, it becomes brittle... This is NOT what I found here, as the blades are almost as maleable and flexible as steel ones.
I find this material to be exceptional for kitchen use, as they are light, so after prolongued use you don't get as tired, they don't give any foreign taste to the cutted food like some carbon steels might, and because with a sharpening rod you can get it popping sharp again in some seconds, so if you remember to do that just before each use, you'll have a REALLY light and super sharpened kitchen knife at your disposal.
Regards,
Ariel
