OT carbon steel vs stainless

[firkin]

Shinichi Watanabe, a smith from Japan, makes some very interesting comments in this thread on kitchen knives.

The differences in the the micrographs of high carbon and stainless steel are quite dramatic.



http://www.knifeforums.com/ubbthrea...59&page=0&view=collapsed&sb=5&o=&fpart=1&vc=1

Well worth a look.

 

[rdangerer]

Interesting indeed.

Grain refinement is sought by many who care about quality heat treat.

Small and uniformly distributed alloy particles is the goal of the CPM process.

Would be interesting to see a shot of a nicely heat treated sample of say CPM S30V or CPM S90V alongside this gentleman's fine grained carbon steel.