How is Benchmades Heat Treat

Who said that?

Benchmade's heat treat seems to be par for a larger maker.

You may notice none of the major knife makers make any published claims to superior heat treat.

Now that would be an interesting competition, though.
 
I have several Benchmade knives. All perform as advertised. I have run a Rockwell on most of them. Every one that I have run a Rockwell test upon has has measured to within the published Benchmade spec for that alloy.
 
knarfeng said:
I have several Benchmade knives. All perform as advertised. I have run a Rockwell on most of them. Every one that I have run a Rockwell test upon has has measured to within the published Benchmade spec for that alloy.
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That is nice to know. Thanks.
 
Nice to hear the testing is in line with the advertised specs. I've had a lot of success with my Benchmades holding their edge and am very happy with their knives. If you have not tried them, the M4 blades are awesome to use and are pretty easy to keep sharp.
 
How do you define a good heat treatment?
Only by measuring HRc or are there some other tests ... like microstructure, test for cracks, tensile strength, microhardness, ....?
 
TheOne45 said:
How do you define a good heat treatment?
Only by measuring HRc or are there some other tests ... like microstructure, test for cracks, tensile strength, microhardness, ....?
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Just in using and sharpening a blade you can tell if the heat treat is well done or FAHCOCKDA.
specifics require more In depth processes but the lemons.in the knife heat treat world do stand out.
Quite a few.companies have had a few hiccups in their heat treat....... What can you expect though..
Companies are trying new steel all the time.......And we all know Grandma and steel sorcerers don't share the whole recipe.......Can't have anyone make it better than mine😜
 
FAHCOCKDA!!!!!
Haven’t heard that since I was a kid growing up in Brooklyn!!!
😂😂😂😂😂
jfk1110 said:
Just in using and sharpening a blade you can tell if the heat treat is well done or FAHCOCKDA.
specifics require more In depth processes but the lemons.in the knife heat treat world do stand out.
Quite a few.companies have had a few hiccups in their heat treat....... What can you expect though..
Companies are trying new steel all the time.......And we all know Grandma and steel sorcerers don't share the whole recipe.......Can't have anyone make it better than mine😜
Click to expand...
 
jfk1110 said:
Companies are trying new steel all the time.......And we all know Grandma and steel sorcerers don't share the whole recipe.......Can't have anyone make it better than mine
Click to expand...
I agree with that.
We (our company) use a lot of Bohler and Uddeholm steels for tooling and we send them to specialized company for heat treatment because we don't have proper equipment for complicated procedures as those steels demand.
We can only heat treat more simple steels like spring steel, D2 or similar steel.
In general you can get very good information and guides from Bohler and Uddeholm how to heat treat their steels and you can even send them a drawing of a workpeace (part of tooling) and they will help with best procedure for this specific part.
 
My totally unscientific impression is that Benchmade's S30V and D2 are finer grained than those from other makers, speaking of my Mini-Rukus in S30V, and 710 and Grippie in D2. My Puukko 200 in 3V also seems fine grained, although I don't have any other knives in that steel for comparison. Buck's S30V seems grittier (110 Pro, Custom Shop 112), and my Dozier K1 General Utility as well, not that they don't cut very effectively.
 
Danke42 said:
You measure HT by Instagram likes. If you get a few 1000 likes you know the heat treat is optimal.
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Good one. 👍
Or ask those youtube influencers. I bet they know all about heat treatment.

I think at least all well known knife making companies do a good heat treatment. But you can stil get a lemon if something goes wrong in the process as sometimes does in all companies despite final inspection.
These days anyone can heat treat at least D2, 12c27, carbon steel, 440 family and all those chinese simple steels like 8cr13 and similar.
Heat treatment of modern powder steels from Bohler or Uddeholm is more complicated and delicate.
 
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As a matter of fact some of them have sent these knives out to professionals to have them tested with should I say interesting results.
 
Alberta Ed said:
My totally unscientific impression is that Benchmade's S30V and D2 are finer grained than those from other makers, speaking of my Mini-Rukus in S30V, and 710 and Grippie in D2. My Puukko 200 in 3V also seems fine grained, although I don't have any other knives in that steel for comparison. Buck's S30V seems grittier (110 Pro, Custom Shop 112), and my Dozier K1 General Utility as well, not that they don't cut very effectively.
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How can you tell without breaking the blade and looking at the cross section to view the grain structure?
 
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Heat treat is alright for the most part, everything else hit rock bottom over the last decade.
 
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