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

Ankerson, I used couple Dozier knives, and liked them because of geometry and d2 large carbides!Youre right theres nothing special about d2 but Dozier blade grinds perform well along with agressive edge!
 
boki_zca said:
Ankerson, I used couple Dozier knives, and liked them because of geometry and d2 large carbides!Youre right theres nothing special about d2 but Dozier blade grinds perform well along with agressive edge!
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Yep, exactly. :)
 
I know you discuss the fact that it's not even close to fair to add in your customs into the mix due to geometry and heat treat.... BUT can BEG you to simply add a "Custom Ranking" chart right above this one on the first post????
 
Jim,

Since you have done some testing with it already, where does the new Spyderco South Fork fits in your rankings?

Will
 
wquiles said:
Jim,

Since you have done some testing with it already, where does the new Spyderco South Fork fits in your rankings?

Will
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It's off the scale, can't rank it because it starts out too low in down force.

It's a tweener, that's between those standard production and Customs.

But it beats all the knives in the rankings and by a large margin.
 
Gotcha. And I would imagine it would perform even better if it where ground a little thinner than it is today.

Thanks much Jim :D

Will
 
boki_zca said:
Ankerson, I used couple Dozier knives, and liked them because of geometry and d2 large carbides!Youre right theres nothing special about d2 but Dozier blade grinds perform well along with agressive edge!
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I like D2 with the right geometry and hardness. I think Dozier (and Queen, I have to add) get that just right. Years ago, I did a bunch of testing, and to optimize D2, IMO, you need a very thin primary grind with a thicker edge bevel to prevent damage. Makes it easy to sharpen, yet holds a great edge.

I also found that CPM D2's edge holding lasts about 10% longer than D2, at least on the knives that I was testing.
 
Ankerson said:
That's not really poor performance, BD1 is a budget steel and I am not sure what the hardness was so it's right were it should be from the testing.

5160 depends not just on RC hardness, but also tempering so there isn't really any absolute with that steel.

I could test 3 identical blades at the same HRC, but tempered differently and all 3 would perform different.
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Would you be willing to test a knife from 5160 heat treated by me to 60 hrc. I would love to see were 5160 really stands amongst these premium steels
 
chad2 said:
Would you be willing to test a knife from 5160 heat treated by me to 60 hrc. I would love to see were 5160 really stands amongst these premium steels
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The knife blade needs to be 4" or better ideally and around .025" behind the edge for the rankings so it would compare with the production blades. It has to start in the 14-15 LB range to be ranked, the reason for the thickness requirement.

Or if you want to compare it to the customs (10V, K294, S110V, M390, N690 all at Optimal hardness) same blade length, but at .010" behind the edge to put it against those, same test, just with a coarse edge.

I already know about were it will stand, but testing one will tell all, proof in the test results. :)
 
Ankerson said:
The knife blade needs to be 4" or better ideally and around .025" behind the edge for the rankings so it would compare with the production blades. It has to start in the 14-15 LB range to be ranked, the reason for the thickness requirement.

Or if you want to compare it to the customs (10V, K294, S110V, M390, N690 all at Optimal hardness) same blade length, but at .010" behind the edge to put it against those, same test, just with a coarse edge.

I already know about were it will stand, but testing one will tell all, proof in the test results. :)
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Awesome i think it will go up against the production knives, it will have a better chance lol
 
Ankerson said:
The knife blade needs to be 4" or better ideally and around .025" behind the edge for the rankings so it would compare with the production blades. It has to start in the 14-15 LB range to be ranked, the reason for the thickness requirement.

Or if you want to compare it to the customs (10V, K294, S110V, M390, N690 all at Optimal hardness) same blade length, but at .010" behind the edge to put it against those, same test, just with a coarse edge.

I already know about were it will stand, but testing one will tell all, proof in the test results. :)
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would it be ok to have a chisel grind on the blade or do you need a normal grind (aka) both sides ground, on the blade?
 
Each time I read this thread it sends shivers down my spine like a little school girl. I don't know if something is wrong with me but this data is orgasmic, I have looked at it for months repeatedly and watch it as it updates. You sir are the hero of knife lovers!
 
Chipped Karambit said:
Each time I read this thread it sends shivers down my spine like a little school girl. I don't know if something is wrong with me but this data is orgasmic, I have looked at it for months repeatedly and watch it as it updates. You sir are the hero of knife lovers!
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Thanks, it got a lot bigger than I ever thought it would, so I just keep adding more as I get them in to test. :)

That's not counting the Customs that I test that aren't in the rankings.

Going to add Buck's 420HC soon, have a 110 here that I need to run.
 
Well its awesome and much appreciated by me :) and many others. As someone else mentioned it'd be interesting to me to see how the steels compare against each other inthe customs category too.. :) I know.. .even more work...

Mainly I'm curious to see if the optimization makes the order change relative to each other.
 
Did somebody say South fork
284049_134054976685631_474741_n.jpg
look up Phil Wilson South fork. I havnt been able to get my hands on a spydie one yet due to lack of moneys
 
chad2 said:
add the customs!!!!!!!!!!!!!

i want to see!
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In the ones I have tested they rank by the Carbide content (Alloy) as they all are at optimal hardness and very thin.

Right in line how they should in respect to each other.
 
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