knife steel book is available now : ) thanks @Larrin

dirc said:
That's a brave thing to attempt... because 0 to 10 ratings just don't do justice to the nuance of reality... I like how you addressed this issue in your article
https://knifesteelnerds.com/2018/09/03/ranking-the-steel-ranking-articles/

excellent work :)
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It is true most any steel can be given some range of properties with variation in heat treating. And with toughness it is always possible to ruin that with bad heat treating. In that article you linked I stated I wasn’t ready to rate the steels because I wanted more hard data on them. Now that we are nearly 2 years later I have much more and therefore can provide much better ratings. I did my best in the book to provide explicit recommendations for things like steels, temperatures to use, etc. so that it doesn’t only serve as technical information. When writing everything it can feel obvious, like of course you should know which steel to choose after all that I just described, but I tried to be explicit where possible.
 
In page 170 you wrote "Any steel with a corrosion resistance rating of 7 or higher is considered to be stainless".
But in table 15.1 page 171 we can see the dividing line is between 19C27 (rating 11.5) and XHP (rating 10.6).
Did I missed something?
 
patrickguignot said:
In page 170 you wrote "Any steel with a corrosion resistance rating of 7 or higher is considered to be stainless".
But in table 15.1 page 171 we can see the dividing line is between 19C27 (rating 11.5) and XHP (rating 10.6).
Did I missed something?
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Hi Patrick. I will have to check the book to see where the description could be clearer and improve it in a future edition. There is a table where steels are rated for corrosion resistance given a score based on the given equation, Cr + 1.6*Mo +0.8*W + 6*N, and steels range from 0 to 17.3. The final rating is from 0 to 10 in the "Knife Steel Ratings" table which is what the "7 or higher" is referring to.
 
Ah OK I understand. So the sentence in page 170 when you wrote "Any steel with a corrosion resistance rating of 7 or higher is considered to be stainless" apply to the table 15.2 page 174.
Thank you!

PS : by the way if we see any typo do you prefer we send them to you by email or here in this thread?
 
patrickguignot said:
Ah OK I understand. So the sentence in page 170 when you wrote "Any steel with a corrosion resistance rating of 7 or higher is considered to be stainless" apply to the table 15.2 page 174.
Thank you!

PS : by the way if we see any typo do you prefer we send them to you by email or here in this thread?
Click to expand...
By email is fine.
 
I received my copy today from Amazon.de. Of course I have not read the entire book yet, but I can say that this book is a must have for anybody with a serious interest in knife making and design. So much information in one book! Thanks for writing it!!
 
Any rankings that don't use every type of knife steel, especially arguably the best steel out there in CPM-3V, as I only saw it listed once, i won't ever take seriously.
 
KA77XLT.jpg
 
Alldayap28 said:
Any rankings that don't use every type of knife steel, especially arguably the best steel out there in CPM-3V, as I only saw it listed once, i won't ever take seriously.
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I wouldn't say that I would 'never' take it seriously, but it would be troubling if 3V is not in the rankings.
 
Don't be silly. There is no "best steel", not even for a single type of usage. And there is no way to list every steel used for cutlery and include usable data. There are way too many variants.

I'm glad this thread came back up. I'd missed it. I need to order a copy.
Well done! Larrin. A great achievement.
 
I didn't buy the book only to support Larrin, but because I'm a fan of his website and was very interested in getting a physical copy of all the knowledge he gave to us :thumbsup:
 
First of all, Larrin, congratulations for the impressive feat of making the book!

The book might be little too technical for me, but I will probably order one anyway to learn thing or two! :)
 
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