Lamsonsharp question answered here.

D

doug1991

Joined
Sep 13, 2006
Messages
28
I work for lamson and just wanted to offer my service for anyone with questions about our products. To the best of my ability of course.

Thanks,
Doug
 
You might want to add this :

http://www.lamsonsharp.com/

to your profile to make more people aware of the specific products being discussed. On your kitchen knives, which steel is used, how is it hardened, what are the typical edge thickness/width's?

-Cliff
 
If you are talking stamped knives the steel used is a HC 420 stainless. We run the blades thru a heat treat furnace for 45 mins. and then temper for 7 hrs. The heat treat furnace is an air hard with a nitrogen almosphere. temper is air tempered. The edge thickness varies from serrated to plain edge and size. I would say anywhere from .010"-.020".

Forged blades are forged, oil quenched and Ice tempered. We try to keep the same edge thickness as stamped but this can be difficult because of variences in the forgings. The steel is a 4116 i believe. Its from Solingen, Germany.
 
Thanks for the details, is the gain in hardness of the forged blades due to the use of oil/cold retained after tempering or is the tempering temperature adjusted so that both lines have the same final hardness? Have you quantified the difference in performance between the two lines in regards to corrosion resistance, edge retention, edge stability, etc. ?

-Cliff
 
To be honest. I dont handle much of the heat treating. We also have that done off site. I have seen the process though. I forgot to mention the heat treating of the forgings is done with a salt based heat treat.

Both the stamped line and the forged line hold up very well. I think the stamped is easier to steel or resharpen. Both hold an edge equally well and seem to resist corrosion well also.
 
Hay doug, tell Brian i said hi. And that he should be playing hockey this year.
 
Doug, cool to see a representative here.

What the steel on your forged line and what's the RC for both stamped and forged?

Thanks
 
The steel used in the forged line i believe is a 4116 but i need to confirm that.
The RC for the forged knives is 54-56 if im not mistaken. The stamped are are 52-55.
 
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