No, Your PM Stainless Steel Isn't Tough

scott.livesey said:
high toughness stainless would be properly heat treated 440A. enough free carbon to get a 58-60 hardness, enough free chromium to be very stain resistant, and enough carbides to hold a good edge.
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Do you know if it would be tougher than PM steels are capable of? (In general).
 
should be from chemistry. doubtful that blind test exist testing this. on going theme, steel A is more wear resistant or tough or hard or easier to sharpen than steel B. especially when steel A is only known by a color, usually WHITE or BLUE. steel A then is almost impossible to find. to test toughness or cutting ability or edge retentsion or ease of sharpening of PM vs other steel, test mules would have to be made that are identical in every way. only the maker can know which steel was used. all the user would know is knife A or knife B. then you would have results that might mean something.
 
scott.livesey said:
should be from chemistry. doubtful that blind test exist testing this. on going theme, steel A is more wear resistant or tough or hard or easier to sharpen than steel B. especially when steel A is only known by a color, usually WHITE or BLUE. steel A then is almost impossible to find. to test toughness or cutting ability or edge retentsion or ease of sharpening of PM vs other steel, test mules would have to be made that are identical in every way. only the maker can know which steel was used. all the user would know is knife A or knife B. then you would have results that might mean something.
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Comparing the properties of steel has proven tricky due to all types of factors. Still we all have an idea of how different steels are doing by using them. At home I am not biasing my cutting to prove a point. I dont't have knives made up to properly compare. If you have a few knives in a certain steel you can get an idea of the steel's behaviour profile abit better.
 
scott.livesey said:
should be from chemistry. doubtful that blind test exist testing this. on going theme, steel A is more wear resistant or tough or hard or easier to sharpen than steel B. especially when steel A is only known by a color, usually WHITE or BLUE. steel A then is almost impossible to find. to test toughness or cutting ability or edge retentsion or ease of sharpening of PM vs other steel, test mules would have to be made that are identical in every way. only the maker can know which steel was used. all the user would know is knife A or knife B. then you would have results that might mean something.
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Aaron Gough did a destructive test of several different steels, including 440C and 3V. Done as a blind test.

 
J. Doyle said:
If people kept in mind that knives are cutting and slicing tools and used them accordingly, these types of conversations would be largely insignificant and irrelevant.
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But but but you might have to cut down a brick wall with your dropped point skinner when the zombies attack :)

Anyone been to Central or South America and see what people use for chopping in the campo day in and day out year after year ? It is not a thick chopper that is for sure.

They use matchetes, when I lived in Guatemala I picked up a matchete I could bend into a "C", it snaps right back straight and can chop and cut all day. Cost $5 and I have had it for over 30 years. Just used it the other day to crack open coconuts.

It sure was strange seeing all the one arm men carrying matchetes, getting into matchete fights happen when the cerveza flows .
 
I value toughness in kitchen knives. Fine slicing tools become choppers in the hands of non-knife people (my beloved wife). All my careful sharpening be damned.
 
mb> said:
I value toughness in kitchen knives. Fine slicing tools become choppers in the hands of non-knife people (my beloved wife). All my careful sharpening be damned.
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I can make you a fine cutting tool that will withstand kitchen chopping. I tested one of my 240mm gyutos by chopping through 2x4s like the abs test. 0.005”, and no problems with the edge.
 
Thanks for the post larrin. Agree with Mr Doyle, knives are used to cut. I've never got mad cause my glock made a horrible umbrella.
 
Willie what steel did you do that with? Very impressive.
Willie71 said:
I can make you a fine cutting tool that will withstand kitchen chopping. I tested one of my 240mm gyutos by chopping through 2x4s like the abs test. 0.005”, and no problems with the edge.
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Mo2 said:
What about LC200N aka Z-Finit aka Cronidur 30?
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Cronidur 30 isn't a powder metallurgy steel, of course, but its carbide volume is low, between 1.5-3% calculated for its recommended austenitizing temperature range.
 
Tin.Man said:
Willie what steel did you do that with? Very impressive.
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I’ve done it with W2, and 15n20. I’ve got my heat treat pretty dialed for those two steels. I’m sure I could do it with z-wear and 52100 as well.
 
5160, Therm-O-Cycled, Fiple-Quenched and sandwiched between 2 packages of bacon in my freezer overnight. You can "powder" it if you like but it won't taste any better.
 
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