Nitrogen steel discussion

timos- said:
Ok, maybe I should ask how does wear resistance in zfinit compare to say AEBL or 154CM? I think for a kitchen knife steel it would need to be significant increase over aebl. At least as good as 154cm.
My curiosity is definitely piqued but toughness is a bit overkill for the type of knives I have been making. Chipping blades isnt much of a concern cutting soft vegetables and boneless proteins.
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Make them thinner and harder. :)
 
I cant get it any harder, lol. Any thinner and I could roll it up and pass it off as tin foil
 
Lc200n doesn't do too bad. Not m390/20cv good but very good otherwise

https://www.patreon.com/posts/17366331


The new "vanax" that was released recently is said to be better edge retention than previous versions. The the guy that suggested this does a custom ht with triple cryo/temper or something like that.
 
timos- said:
Ok, maybe I should ask how does wear resistance in zfinit compare to say AEBL or 154CM? I think for a kitchen knife steel it would need to be significant increase over aebl. At least as good as 154cm.
My curiosity is definitely piqued but toughness is a bit overkill for the type of knives I have been making. Chipping blades isn't much of a concern cutting soft vegetables and boneless proteins.
Click to expand...
In my testing, Z-FiNit outperformed 154CM in edge holding by a large margin. The biggest advantage however, is the thin geometry of the Z-FiNit blade and edge.

Cutting vegetables and boneless meat does not chip knives. The cutting board underneath the meat and vegetables will chip knives that are too hard or brittle. I think kitchen knives should be made to handle many cooking tasks such as deboning and butchering. These tasks will also chip knives.

I've written this experience in a previous thread. Family members (Jon & Jessica) took a sausage making class that was taught by a professional chef. Jon took a few knives he made, including his 10" Z-FiNit chef knife. One of the tasks assigned to the students by the chef was cutting meat into cubes to go into the sausage grinder. Jon was given his allotment of meat and the chef went to other students. When the chef turned back around, Jon had cubed all the meat. The chef was surprised and asked to use Jon's knife. After using the knife, the chef offered to buy it.

Chuck
 
How thin can you run Z-Finite in a slicer compared to AEBL? And would the hardness be 59 vs 63? Just Looking at a performance vs raw material cost. The corrosion resistance is interesting for those that live on a salt marsh vs say a good 440c ht.
 
Chuck, thanks for your analysis. How much does geometry impact chipping? What is your edge geometry like on your kitchen knives? I've been using a full flat grind down to around 0.01" to 0.015 and then convex to near zero with a rotary platen.
 
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