chiral.grolim
Universal Kydex Sheath Extension
- Joined
- Dec 2, 2008
- Messages
- 6,422
Knowledge of the way a knife is H/T'd has nothing to do with how it actually cuts. A certain company's H/T procedure is what it is and you can't change it. Knowing how its done (good or bad) does nothing to change the way it cuts. That's the whole story.
Knowing doesn't change the fact, but the fact itself impacts performance. Knives of equivalent geometry, equivalent steel, but HT'd differently will perform quite differently depending on the test (as is being discussed above). In this case, high-carbide steels can be optimized for wear-resistance but lack toughness needed for edge-stability in other media, or corrosion resistance needed for other environments, or they can be optimized for a mix of attributes. The way a knife is manufactured and HT'd has a LOT to do with how it actually cuts, whether you know it or not. The more users know about it, the more they can advocate for products optimized for their needs. Otherwise why bother with expensive knives at all? I can grind a 10C thrift-store knife to a razor's edge, that doesn't grant it the wear-resistance or edge-stability of S110V HT'd well and given similar geometry. Or why pay the same price to one maker over another for similar knives in the same steel if one maker does not optimize the HT-protocol and the other does? Will they cut the same? In some tests, perhaps. Will you notice a difference? Some might not, but others might. *shrug* You hear talk of "chippy" steels all the time when an altered HT protocol would eliminate the fuss. I, for one, like the added information, even if only for my own edification.