averageguy
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I have a Blade knife marked M-3 and am thinking this is for the steel used. Am I the only one with a knife in this steel?
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M3
- Thread starter averageguy
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Well.. I dunno much about knives from that steel, I do can tell you what the steel is and why it is not common found in blades.
M3 is a higher carbon version of M2, used in for example the Benchmades HSS blades. It has .10 % carbon more, so there isn't much of a difference, you could say it's hi-quality M2 or HSS.
Now M3 or HSS is designed for cutting tools like drills and taps, which can whitstand heat very well while keeping their edgeholding.
I've made some knives from HSS, and they do hold their edge, but they aren't as tough as I would like them to be. Maybe it's because this is a high alloy steel, and very complex composition, that the Heat-treath was a little off, but i doubt that.
Personaly I prefer 5160 or 52100 or 0-1 over HSS anyday, simply because they are tougher and have a better tuned HT, and easier to perform HT. They become tougher and better edgeholders if HT'ed correctly.
The whole HSS and M - series aren't used much in current knifemaking because the ability to hold an edge at hi temperatures is not important for knives, and the alloys were specifically made for that purpose. In this context you could say the other carbon steel alloys used by knifemakers are better then HSS in almost every aspect.
HSS is also used in stanley knives and hobby scalpels because the stuff hold a great fine edge and is easy to work in mass. It's also moderately stain resistant. Other steels such as D-2 or 52100 would have been better edgeholders but are tougher to come by in the right sizes and tougher to work dont to small sizes.
hope I helped you out a bit,
Greetz and take care, bart.
M3 is a higher carbon version of M2, used in for example the Benchmades HSS blades. It has .10 % carbon more, so there isn't much of a difference, you could say it's hi-quality M2 or HSS.
Now M3 or HSS is designed for cutting tools like drills and taps, which can whitstand heat very well while keeping their edgeholding.
I've made some knives from HSS, and they do hold their edge, but they aren't as tough as I would like them to be. Maybe it's because this is a high alloy steel, and very complex composition, that the Heat-treath was a little off, but i doubt that.
Personaly I prefer 5160 or 52100 or 0-1 over HSS anyday, simply because they are tougher and have a better tuned HT, and easier to perform HT. They become tougher and better edgeholders if HT'ed correctly.
The whole HSS and M - series aren't used much in current knifemaking because the ability to hold an edge at hi temperatures is not important for knives, and the alloys were specifically made for that purpose. In this context you could say the other carbon steel alloys used by knifemakers are better then HSS in almost every aspect.
HSS is also used in stanley knives and hobby scalpels because the stuff hold a great fine edge and is easy to work in mass. It's also moderately stain resistant. Other steels such as D-2 or 52100 would have been better edgeholders but are tougher to come by in the right sizes and tougher to work dont to small sizes.
hope I helped you out a bit,
Greetz and take care, bart.
averageguy
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Interesting - thanks.
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When I was thinking about your knife marked M-3, I forgot to mention that you could test it if it is a carbon steel blade, and about it's edgeholding.
however... i seems more likely it is some sort of designation for a series or something.. maybe if you have more info or a picture of the knife ?
Greetz and take care, Bart.
however... i seems more likely it is some sort of designation for a series or something.. maybe if you have more info or a picture of the knife ?
Greetz and take care, Bart.
averageguy
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Bart, it is carbon steel. Wish I had a picture. It is an 8" fighter with a Cocobolo handle and double brass guard. Blade is black phosphate coated. The steel is very hard almost brittle it seems. One of two Allen Blade knives I'm happy to own. I think Allem marked this knife because it was a unique steel choice.
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Well, If it's carbon steel stuff and the edge seems brittle, your best bet is that indeed it's M-3. Allen Blade is a real good guy, He knows what he is doing when he uses some kind of steel. M-3 is available in the right sizes. So he could have made it from M-3.
Then you got a knife made from a steel you won't find much on knives.
I personally feel that M-2 and M-3, same as the O series except O-1, are OK steels, but they haven't been played with long enough to develop a specific HT for knives of that steel, like for 5160 and 52100. Maybe Allen got a special threathment for the blades
?
Only way to be sure is to Mail Allen himself and ask.
enjoy your knives..
greetz and take care, Bart.
Then you got a knife made from a steel you won't find much on knives.
I personally feel that M-2 and M-3, same as the O series except O-1, are OK steels, but they haven't been played with long enough to develop a specific HT for knives of that steel, like for 5160 and 52100. Maybe Allen got a special threathment for the blades
?Only way to be sure is to Mail Allen himself and ask.
enjoy your knives..
greetz and take care, Bart.