Niolox + question

Becut's max hardness and best final hardness is 58-59 HRC. Get the original directly from Bestar Steel and their engineers can help you. I have made and sold hundreds of knives from Becut for the last 15 years. It's one of the toughest stainless steels on the market. It was developed for the cutting knives in automated food processing machines where having a piece break out of the blade is the worst that can happen. Becut also continues to cut very well eve when it no longer has a shaving sharp edge. Plus it is certified for food processing applications. Always have it properly cryo treated as part of the heat treating process by a professional heat treating company. I use HWL Löttechnik here in Berlin.
 
Kevin Wilkins said:
Becut's max hardness and best final hardness is 58-59 HRC. Get the original directly from Bestar Steel and their engineers can help you. I have made and sold hundreds of knives from Becut for the last 15 years. It's one of the toughest stainless steels on the market. It was developed for the cutting knives in automated food processing machines where having a piece break out of the blade is the worst that can happen. Becut also continues to cut very well eve when it no longer has a shaving sharp edge. Plus it is certified for food processing applications. Always have it properly cryo treated as part of the heat treating process by a professional heat treating company. I use HWL Löttechnik here in Berlin.
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That's an interesting history, I had no idea. I like to do my heat treatments so I have never outsourced that. I've settled on 61 personally and had great results in testing but I suppose that's always subjective and variable with regards to thickness behind the edge and edge geometry. I'm certainly happy now though. Cheers for your reply pal :)

Ruaridh
 
On
Kevin Wilkins said:
Becut's max hardness and best final hardness is 58-59 HRC. Get the original directly from Bestar Steel and their engineers can help you. I have made and sold hundreds of knives from Becut for the last 15 years. It's one of the toughest stainless steels on the market. It was developed for the cutting knives in automated food processing machines where having a piece break out of the blade is the worst that can happen. Becut also continues to cut very well eve when it no longer has a shaving sharp edge. Plus it is certified for food processing applications. Always have it properly cryo treated as part of the heat treating process by a professional heat treating company. I use HWL Löttechnik here in Berlin.
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On a side note, I just checked out your knives and they're really beautiful. I particularly like those friction folders.

Ruaridh
 
If you can get HRC61 out of Becut I'd love to hear your heat treat formula!

Way back when Bestar invented Becut it was a patented alloy, I believe the patent has now expired (not 100% sure on that). In any case, Bestar never had much or any interest in marketing the steel in the cutlery industry they, were happy to supply the makers of machine knives in the food processing industry. It was one such company here in the Berlin region who suggested I try Becut for my knives and provided me with material to start with. Later when I purchased larger amounts directly from Bestar, I'd suggest they market into the cutlery industry. A big yawn was the basic reply. In those days all the Solingen producers of kitchen knives used basically nothing but 1.4116 and had zero interest in trying anything else - even if it was much superior to the 1.4116 as far as edge holding and toughness go. Plus, Becut is much more difficult (costly) to grind and finish.

Now the Niobium/Vanadium alloyed stainless market is much more crowded with competing steels, some of which are PM steels as well. However I still find Becut to be an excellent stainless steel offering superior performance at an attractive price point.
 
Kevin Wilkins said:
If you can get HRC61 out of Becut I'd love to hear your heat treat formula!

Way back when Bestar invented Becut it was a patented alloy, I believe the patent has now expired (not 100% sure on that). In any case, Bestar never had much or any interest in marketing the steel in the cutlery industry they, were happy to supply the makers of machine knives in the food processing industry. It was one such company here in the Berlin region who suggested I try Becut for my knives and provided me with material to start with. Later when I purchased larger amounts directly from Bestar, I'd suggest they market into the cutlery industry. A big yawn was the basic reply. In those days all the Solingen producers of kitchen knives used basically nothing but 1.4116 and had zero interest in trying anything else - even if it was much superior to the 1.4116 as far as edge holding and toughness go. Plus, Becut is much more difficult (costly) to grind and finish.

Now the Niobium/Vanadium alloyed stainless market is much more crowded with competing steels, some of which are PM steels as well. However I still find Becut to be an excellent stainless steel offering superior performance at an attractive price point.
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No problem man, I'd like to do a little more testing across a few more blade blanks before I do though. Just to make sure it's consistent. I'll let you know mid week!
 
RuaridhHunter said:
No problem man, I'd like to do a little more testing across a few more blade blanks before I do though. Just to make sure it's consistent. I'll let you know mid week!
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Any news on this? Will 1060-1070c austenitize, dry ice bath and 150 temper bring it over 60 hrc?
 
Becut ht: aust 1070c soak 30 minutes, plate quench, subzero 15-30 minutes, air warm to room, 150c 30 minutes, air cool to room temp = > 60.5-61.5rc.

context: my current project involved 5mm becut target final hardness at 60rc. my ht protocol is proprietary - result peak hrc 63rc.

Good lucks and please do post back your result.

FredyCro said:
Any news on this? Will 1060-1070c austenitize, dry ice bath and 150 temper bring it over 60 hrc?
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Thanks guys, I did my first stainless HT yesterday. Had 1.4034, 14c28n and becut.

It seems that they all got hard, I followed larins recommendations. Becut I basically did the same as 14c28n, unfortunately I don't have a hardness tester. But after dry ice all skated the 60 hrc file and 65 hrc bit in all of them. 14c28n seemed the hardest, which was aspected. I will see today how they do after the temper.
The only blade that took a bow is a large cleaver in 14c28n, I will up the temper to 200c and try to get it out today.
I am stoked that the oven works as supposed and will try to find someone to hardness test the blades.
3TOqSew.jpg

rboGW6m.jpg

Trying to cool down the plates..
i9PmIYv.jpg

GVeWew9.jpg


I think I also need longer pliers, 1060c is hot :D
 
FredyCro said:
Thanks guys, I did my first stainless HT yesterday. Had 1.4034, 14c28n and becut.

It seems that they all got hard, I followed larins recommendations. Becut I basically did the same as 14c28n, unfortunately I don't have a hardness tester. But after dry ice all skated the 60 hrc file and 65 hrc bit in all of them. 14c28n seemed the hardest, which was aspected. I will see today how they do after the temper.
The only blade that took a bow is a large cleaver in 14c28n, I will up the temper to 200c and try to get it out today.
I am stoked that the oven works as supposed and will try to find someone to hardness test the blades.
3TOqSew.jpg

rboGW6m.jpg

Trying to cool down the plates..
i9PmIYv.jpg

GVeWew9.jpg


I think I also need longer pliers, 1060c is hot :D
Click to expand...
Very nice! If that cleaver gives you any trouble at all and does not want to straighten by tempering, do yourself a favor and get a carbide tipped straightening hammer. I recently made one and it is like magic, a few taps with the hammer here and there and even severe warps are gone.
 
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