Ranking of Steels in Categories based on Edge Retention cutting 5/8" rope

The companies don't test every blade, only random samples which is why they give such a broad range. If you actually have the blade tested, it will depend on the accuracy of the instrument used to perform the test. All instruments are not created equal. Degree of surface finish also comes into play. A 400X finish is a minimum and a must, at least on my equip.. Different steels also test differently. The powder steels give more consistent readings than ingot steels.
 
darrin sanders said:
The companies don't test every blade, only random samples which is why they give such a broad range. If you actually have the blade tested, it will depend on the accuracy of the instrument used to perform the test. All instruments are not created equal. Degree of surface finish also comes into play. A 400X finish is a minimum and a must, at least on my equip.. Different steels also test differently. The powder steels give more consistent readings than ingot steels.
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Yeah, they test a percentage to make sure they are in the range they want to be in.

It would not be practical to test every blade in a production setting.
 
I've noticed that the better makers, such as Chris Reeve and Bob Dozier, run their hardness specs tighter than regular production knives. The Sebenza is rated at 58-59 Rc. Dozier D2 is typically 60-61 Rc.

Top brands for regular production knives are usually in the range of two or three points of hardness.

My AFCK was tested by a highly respected expert, and it was outside the manufacturer's specs, so my guess is that the hardness range is a little loose.

I watched the controversy about Elmax in the ZT 0560. I have an 0560 in Elmax, and the steel has been excellent. But there were so many complaints about ZT's heat treat of the 0560 Elmax -- and many from knowledgeable knife people -- that my sense is that heat treats often go out of spec.

Many of the early S30V knives did have chipping problems, apparently caused by makers not giving the steel a fast enough quench. But many did not have problems.

I thought the issue went well with Anderson's thread because he does include a lot of tested hardness levels when he can. But testing a blade advertised at 60-62 Rc -- with quality control that would make that 60-62 Rc plus or minus a point or two of hardness, could make two knives of the same make, model and steel give much different performance results.
 
Twindog said:
Top brands for regular production knives are usually in the range of two or three points of hardness.
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This reminds me of playing a slot machine in Vegas. :eek:
My understanding is that there is a very large difference between two points of hardness, but three? I'd be pissed if mine was in the low range! :mad:
 
Ballenxj said:
This reminds me of playing a slot machine in Vegas. :eek:
My understanding is that there is a very large difference between two points of hardness, but three? I'd be pissed if mine was in the low range! :mad:
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True.
Am I concluding right that a lesser steel at optimum hardness could outperform something like M390 at the lower end of the range? Or would M390 even at the lower end be better than for example 440C?
 
Jens Schuetz said:
Am I concluding right that a lesser steel at optimum hardness could outperform something like M390 at the lower end of the range? Or would M390 even at the lower end be better than for example 440C?
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I'm no metallurgist, but from what I have been reading that might be entirely possible. It would seem that with the proper heat treat any good metal would be hard to beat by any significant amount.
 
While if you get a steel at optimal hardness and geometry, it can surprise a lot of people with it's performance, there will always be some sizeable differences in performance IMO. I'm still waiting for something to match the A11 class steels that are optimally ground and heat treated.
 
sodak said:
While if you get a steel at optimal hardness and geometry, it can surprise a lot of people with it's performance, there will always be some sizeable differences in performance IMO. I'm still waiting for something to match the A11 class steels that are optimally ground and heat treated.
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I have something coming sometime in the future that the thought of cutting with it scares the heck out of me and makes my arm hurt just thinking about it.. :eek:
 
Although this certainly can be considered SPAM, I shall take the liberty of wishing: Happy birthday, Ankerson, and thanks for all the hard work you have done for us!!!
 
Any plans on testing a Benchmade in S30V? Seems like the heat treat on BMs is good and more consistent. I'd like to see if it would do any better than the Military.
 
daberti said:
No more than 58-59HRC per my findings.
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Isnt that harder than Chris Reeve does his Sebenzas ??
Thats the only thing Ive read on Sebys knives is the blades were suppose to be too soft.
Is there any truth to this statement ?
 
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