Nitro V ?

mnavarro

mnavarro

Joined
Nov 21, 2013
Messages
288
Just wondering if anyone has got any of that new nitro v Aldo has up on his site? The description reads as it

being somewhat like AEB-l, but with vanadium and nitrogen. I like the AEB-l he has to offer, but was

wondering what you guys think. The price point on the steel is not too bad either.

Any suggestions or comments would be great.

Thanks
 
I have some, hoping to send out a batch for heat treat in next month or two.
 
I'm also very curious about this steel and about to order a bunch of aeb-l but am holding out to see whether I should go for the nitro-v or not. The cost difference isn't too offsetting, I'm happy to go with the nitro if it turns out to be a significant improvement
 
I have spoken to Aldo several times about Nitro V. According to him, at Rc 62 it should be tougher, and hold a better edge than AEB-L. I just got some 1/8th and hope to have some blades ready in a month or so. They will be hardened by Peter's to Rc 62. Is anyone who is set up to do extensive testing interested in taking a blade and testing it? I am planning to make kitchen knives out of it.
Tim
 
tim37a said:
I have spoken to Aldo several times about Nitro V. According to him, at Rc 62 it should be tougher, and hold a better edge than AEB-L. I just got some 1/8th and hope to have some blades ready in a month or so. They will be hardened by Peter's to Rc 62. Is anyone who is set up to do extensive testing interested in taking a blade and testing it? I am planning to make kitchen knives out of it.
Tim
Click to expand...

I ordered some nitro V as well. I'd love to find out how you like it at 62 HRC
 
I'm not really set up to do extensive testing, so I'm hoping someone will offer to test a blade and do a report for this forum.
Tim
 
Mistwalker,
I read your report on the Nitro V. Nice job and well written report. The edge looks a little thicker than I want for a kitchen knife - I would expect my Chef knife to be about .010" at the spine tapering down to about .004" behind the edge. Sharpen at about 10 dps. to 1000 grit on my EdgePro. This knife would be for protein and veggies, no gourds or squash. How do you think that edge would hold up?
Tim
 
Since the first post I ended up getting a few bars of the nitro v. Have not made any knives yet from this steel, but the review made by Mistwalker was very good and sounds promising. I'm planning on making a camp chopper soon.
 
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