Heat Treat question: big vs small

SURVIVE! said:
The aim hardness is 60-60.5Rc but since a few degrees can affect the hardness a little bit, I am going to be listing the hardness at 60-61Rc. Trust me, the new protocol is PLENTY tough enough at that hardness. I've recently been exhaustively beating on one of Dan Keffeler's 20" CPM-3V swords with the same heat treat. I've been beating on my smaller blades with no reserve and we'll soon be releasing a handful of these "beta" GSO-4.1s into the world to get some more direct user feedback. With the lower tempering temperature the steel is much more resilient, even at the slightly higher hardness. It sharpens up nice, holds a great edge, is really tough, and from what I can see so far with my blade sitting outside, also has much better corrosion resistance. There is really no reason at all to be worried.
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Dan Keffelers swords are INSANE! That being said, I am stoked to hear these updates regarding the new blades and the small bits of info you are able to share.
 
McVeyMac said:
In my obinion, the 3V has already made the 20CV obsolete. Clearly the 3V in the historical heat treat is not nearly as corrosive resistant as the 20CV, but the toughness of the 3V and other attributes makes it my favorite, and the only steel I now order I'm my S! knives. In my environment, keeping my 3V rust free has not been very difficult with minimal maintenance. If this heat treatment works to improve this attribute, than that's gravy.
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I'm definitely a noob with the metalurgy, but Guy has said the new heat treat makes an improvement in corrosion resistance, but not a huge difference. Having come from 1095 I've been really pleased with EVERY aspect of my 3v, but I also like the idea of a truly stainless steel for my incoming 2.7. I don't know how many S! customers live in wet or humid areas or want a fishing knife, but there could be enough market. I'm just speculating.


I've Googled Keffeler a few times, but never seemed to find a legit site. Am I getting bad with the Google in my old age or what is going on? I've seen Guy's assassin video on youtube and it looks totally awesome!!
 
Dan Keffeler is a Blade Sports competitor and champion. I don't know a lot about him, but he does make competition choppers. Whether for his own use or to sell I am unsure. I do know my buddy Worldwood has one of his competition pieces, and also Dan has done some regrinds for him.
 
At my age I no longer take off accross country for days in the field in any weather condition. My time in the woods now (past several years) is frequent, but restricted to mainly day trips, short hikes (3 hours or less) or making firewood to heat my house. I have been, in my lifetime, stuck in torrential rain without shelter for long periods of time (8 hours plus), but now I tend to avoid those situations if I have any say in the matter. If I were going to compete in the History Channel's "Alone" reality TV show, something in 20CV would probably make sense to me. But the way I use knives in my lifestyle, I value the enhanced performance of the 3V, even if it comes at the price of more maintenance. I enjoy learning and teaching bushcraft and survival skills to my grandson, but I do not see us going for overnights without basic shelter in tow. Lastly, I love to hunt, and this is a situation where I could see myself staying in the field for 8 hours in the rain, but I do not see myself spending the night in the field unless an emergency arrises. In the last scenario I would do what I can to build a shelter to keep me and my 3V knife dry.

This is clearly a YMMV scenario for your use, climate and lifestyle situation. For my situation, I opt for the enhanced toughness and edge retention the 3V provides.
 
I've been using a 3V chef knife for the past year with minimal care (I wipe it down and put it away damp) and I do not have any signs of corrosion.
I did the same thing with a 10V knife and it developed a patina and some staining on the cutting edge. My 1095 gets a patina sitting in the knife block.
This leads me to believe that in a fresh water environment with even the slightest care taken 3V is adequately stain resistant.
 
Fancier said:
I've been using a 3V chef knife for the past year with minimal care (I wipe it down and put it away damp) and I do not have any signs of corrosion.
I did the same thing with a 10V knife and it developed a patina and some staining on the cutting edge. My 1095 gets a patina sitting in the knife block.
This leads me to believe that in a fresh water environment with even the slightest care taken 3V is adequately stain resistant.
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There's so much I don't know. This is awesome to hear.

I didn't even know chef knives were made out of anything other than stainless.
 
So I'm sure all the in production models are the original HT. But, depending on the beta knife testing of course, will the new HT be applied to some of the future starter models still on order?
 
Oh good point. I was assuming anything with the new finish (all starters) were going to have the new heat treat. But you know what they say about assuming.........
 
I'm actually really glad to hear this, from what I've heard 3v really becomes something else at 60-62HRC. You might actually see less damage, a harder blade can be taken thinner without edge deformation. Try sharpening 420HC at 30 inclusive and it will just about roll on paper.
 
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