The SB1 indeed is very tough for a stainless steel, it takes a very fine edge and retains its edge for quite some time.
Nb is a very aggressive carbid former, even more aggressive than Vanadium and Titanium. Recent results from Coelho et al.'s experiments show, that NbC (mono-carbides) are formed already in the melt if the Nb-content of the melt exceeds 0.7%. C is consumed by this mechanism as long as 'free' Nb is available in the melt.
The main advantage with the Nb carbides compared to other carbide formers is the fact, that Nb already starts to form carbides in the melt and the Nb-carbides act as nucleation sites during the solidification of the melt. That is also the reason why the Nb-carbides are located inside the grain (
intra-crystalline) and not on the grain boundaries, between the grain (
inter-crystalline), resulting in an increased toughness and the ability to take a very fine edge, as mentioned before.
These Nb-carbides are also very small, about 2-5 µm. Therefore the structure of the steel and the carbides (size, distribution) absolutely resemble powder metallurgy steels. For comparison, the carbides in RWL34, a PM steel, were measured from 3.8 µm to 8.5 µm, according to Roman Landes' book 'Messerklingen & Stahl'.
For your entertainment, I do have some microscopic pictures of a similar steel (alloy: 1.2% C, 5.6% Nb, 4.9% Cr, 0.8% Si, 1.7% Mo, 0.7% V). However, due to its higher Nb and C contents, the number of Nb-carbides is considerably higher compared to our SB1/1.4153.03 (0.8% C, 12.7% Cr, 1.1% Mo, 0.9% V, 0.7% Nb).
Typical carbide structure and sizes:
(Please keep in mind that Nb-carbides basically have the cubic structure of NaCl, so only the rectangular, cubical shapes are suppossed to be Nb-carbides. I do not know for sure what the 'flowery' or triangluar carbides are and I have not inquired, so far, sorry!)
Homogeneity of the melt:
Also, some comments on the videos, as I shot them at home in my kitchen with my digital camera, while testing one of my knives. The Pasvikka is about 3.5 to 3.75 mm at the spine, the blade thicknes right above the edge is indeed 0.05 to 0.06 mm. If you look at the way I chopped into the bone you will probably notice that I always tilted the blade to remove it from the bone because I tried to provoke chipping of the edge. However, the blade showed no signs of chipping at all.
BTW, here are some other Pasvikka, just contact me or Jürgen Schanz, if you like them.
I also showed some of the knives already
here (BF Gallery).
Cheers
Lars