Oh wow. How unprofessional. I don't care how many inquiries someone submits to a customer service department, they should not receive a response like that. And just like that...I'm done with Fox. It's one thing when I hear about a bad experience through the grapevine; people tend to spin things and you can never know what's true, but to see this first hand (broken English and all) from one of the most prolific knife producers in all of Italy and beyond...its just shameful. I know this is a few years later, but I am really pissed for you right now. You seem reasonable, and they look like pretentious jagoffs who think you should just buy their very expensive products without all of the information because their FOX, the unquestionable gods of knifemaking. God I could go and on. I'm glad you shared this. Good bye Fox. Pricks.
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Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Nitro-B question
- Thread starter Marine E7
- Start date
Broad generalisations here.
Nitro B looks vaguely similar to 12c27 AeBL or 420 a fairly low alloy stainless.
Enough chromium in steels to make it stainless is likely to increase grain size and reduce toughness. Carbon content over about .6 like 5160 also reduces toughness. High alloy steels have larger carbides and grain size, generally, these aspects reduce toughness and flexibility, although geometry plays a large role as well. Simple carbon steels properly heat treated have smaller carbides and grain size increasing toughness and flexibilty. Large carbides often increase edge retention, small ones increase toughness.
Corrosion resistance in a heavy use chopping tool like an axe, camp knife , machete or sword is only IMO a consideration if you are concerned about looks over function. I have dug machetes and axes out of the ground buried for years, file an edge on , refine it with a stone, and you have a perfectly functional tool for years to come.
Nitro B looks vaguely similar to 12c27 AeBL or 420 a fairly low alloy stainless.
Enough chromium in steels to make it stainless is likely to increase grain size and reduce toughness. Carbon content over about .6 like 5160 also reduces toughness. High alloy steels have larger carbides and grain size, generally, these aspects reduce toughness and flexibility, although geometry plays a large role as well. Simple carbon steels properly heat treated have smaller carbides and grain size increasing toughness and flexibilty. Large carbides often increase edge retention, small ones increase toughness.
Corrosion resistance in a heavy use chopping tool like an axe, camp knife , machete or sword is only IMO a consideration if you are concerned about looks over function. I have dug machetes and axes out of the ground buried for years, file an edge on , refine it with a stone, and you have a perfectly functional tool for years to come.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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You chaps do know you are answering a 5 year old thread????
Not much you can add at this point. It is best to just read and move on in an old thread.
Elasmonut -
The increase in chromium lowers the eutectoid. In a fully stainless steel the eutectoid gets down to .30-.35% carbon. This allows the steel to be hypereutectoid at a much lower carbon content, often around ,50-.60%. This greatly increases the hardenability. Stainless steel is stronger and carbon steel is tougher, but the difference in the modern alloys used for knives isn't night and day. It isn't really a simple matter of grain size vs toughness. Larrin has written a lot on alloys and their relationships between hardness/toughness/edge retention/etc. His book and his Knife Nerds charts are an invaluable asset. I would get a copy if you haven't already.
Not much you can add at this point. It is best to just read and move on in an old thread.
Elasmonut -
The increase in chromium lowers the eutectoid. In a fully stainless steel the eutectoid gets down to .30-.35% carbon. This allows the steel to be hypereutectoid at a much lower carbon content, often around ,50-.60%. This greatly increases the hardenability. Stainless steel is stronger and carbon steel is tougher, but the difference in the modern alloys used for knives isn't night and day. It isn't really a simple matter of grain size vs toughness. Larrin has written a lot on alloys and their relationships between hardness/toughness/edge retention/etc. His book and his Knife Nerds charts are an invaluable asset. I would get a copy if you haven't already.