INFI Grain

Andy the Aussie said:
Once you get past 100 it doesn’t seem to matter anymore......plus you have made the dog house pretty livable and the dog does not judge either !!
Click to expand...

And all you worry about now is how long you have to work the curb to pay for those upcoming dings. :eek: :( :oops:
 
I think I almost went into a trance staring closely at the steel while listening to the ticking clock in the background.
 
I had a chance to talk with Bob Dozier once at Blade and asked him about very similar prominent grain structure in some of his A2 blades. He said that those are the harder carbides in the matrix, and it's why the knives have a 'toothy' edge.
 
A comment on the youtube page from someone called NateAIM....

"This is mostly likely alloy banding. This occurs when the original cast ingot cools slowly enough that carbides precipitate out of solution so you have a mix of solid carbides and liquid iron causing these structures to become frozen into place as the ingot solidifies. As it gets rolled out into sheet these carbides are broken up and the carbon dissolves into the surrounding matrix leaving the alloy behind. Carbon moves at heat but the alloy doesn't. There's a good chance that is chromium. If you were to etch it, those spots would probably etch very light. The alloy tends to attract and combine with carbon and form the primary carbides and the secondary carbides during temper, so they are harder than the surrounding matrix and erode more slowly during grinding leading to the appearance that you see. It appears to follow the contour of the blade but is actually just rolled out in flat planes that are intersected by the shape of the blade. The amount of alloy banding you see there isn't ideal but probably doesn't represent a problem and is very common and simply less noticeable in knives finished differently.The particle metallurgy process such as CPM was invented to reduce this problem in higher alloy steels though the PM process brings different problems.

That is a good looking knife."
 
Ok, serious question guys. Is the INFI grain gluten-free?
 
RobStanley said:
A comment on the youtube page from someone called NateAIM....

"This is mostly likely alloy banding. This occurs when the original cast ingot cools slowly enough that carbides precipitate out of solution so you have a mix of solid carbides and liquid iron causing these structures to become frozen into place as the ingot solidifies. As it gets rolled out into sheet these carbides are broken up and the carbon dissolves into the surrounding matrix leaving the alloy behind. Carbon moves at heat but the alloy doesn't. There's a good chance that is chromium. If you were to etch it, those spots would probably etch very light. The alloy tends to attract and combine with carbon and form the primary carbides and the secondary carbides during temper, so they are harder than the surrounding matrix and erode more slowly during grinding leading to the appearance that you see. It appears to follow the contour of the blade but is actually just rolled out in flat planes that are intersected by the shape of the blade. The amount of alloy banding you see there isn't ideal but probably doesn't represent a problem and is very common and simply less noticeable in knives finished differently.The particle metallurgy process such as CPM was invented to reduce this problem in higher alloy steels though the PM process brings different problems.

That is a good looking knife."
Click to expand...
This makes me think that at least one of the operations during the heat treat gets the steel hot enough to put those carbide back into motion and that because the primary grind is thinner the blade is going to cool from the thinnest part first, causing these carbide to realign, following the sweep of the blade back up to the thickest part of the blade. Whatever it is it's really cool stuff and yet again another mystery of INFI.
 
Thanks for the explanations about the grain lines!

din said:
Ok, serious question guys. Is the INFI grain gluten-free?
Click to expand...
It's gluten-free, but INFI is loaded with bacon, so it's full of saturated fat. ;)
 
You must log in or register to reply here.
Back
Top