SnaRKO outta nowhere!

[daizee]

Was reading this in General. Some awesome knowledge dropped in there. Very well explained JT:thumbup:
http://www.bladeforums.com/forums/showthread.php/1293032-What-steel-takes-the-keenest-edge
My question to some of the custom makers here. Have any of you ever re- heat treated any one of the Becker line up to bring it up into the 60's? I'm thinking a BK5 or 15 at like 62rh in the kitchen

I'm pretty sure you'd want a small-carbide (or no-carbide), small-grain, high-hardness steel.
1095CV would be an ok candidate. 1084 takes a stupid fine edge with high stability and very little chipping. However it is not super abrasion resistant. So there's a trade-off.

VG-10 would be a great choice for a proper kitchen knife for these reasons. It won't hold that edge forever, but at 60Rc would make a fabulous santoku.
1084 Would do extremely well also, but obviously not be stainless. It's awesome at ~60Rc. 62 is pushing it for many common steels. You're likely to get chipping unless it's a super-tough variety.

I'm wouldn't be too keen (har har) on re-doing the BK-5/15 for kitchen duty. Yeah, they're sweet, but a true kitchen knife should be thinner and allow you to get the whole blade on a cutting board, which means more finger relief is necessary. You don't need a very hard blade to carve a large critter, which is what the 5/15 would really excel at.

Also, re-doing a Becker would raise the hardness and give you SOME advantage with 1095CV's very keen edge, but Becker geometry is a compromise between cutting ability and toughness. In the kitchen you want a much thinner blade except on a cleaver...

Hopefully JT will weigh in and correct me where necessary.

 

[The Warrior]

Kinda like this:

 

[worldwood]

Thanks grandpa how long did you catnap for? sounds like you were in that position for a while. snark.

sound like your knee cap was off tract. Happened to me quite a bit before I got my surgery. It sucks when its a one off... when it start happening regularly its time to see somebody.

I was probably catnapping for a couple hours...

I do hope its a one off... Wasnt much fun LOL.... Still a bit stiff today too, but no real pain thankfully...

I thought i royally screwed something up for a second though... Was weird for sure LOL

Kinda like this:

Thats awesome. I like it quite a bit.

 

[granitestateofmind]

I was probably catnapping for a couple hours...

I do hope its a one off... Wasnt much fun LOL.... Still a bit stiff today too, but no real pain thankfully...

I thought i royally screwed something up for a second though... Was weird for sure LOL

This is what we old-timers refer to as "getting old". Unexplained pain for no reason doing stuff you've always done that sometimes goes away and sometimes doesn't. Not suggesting that you are old, just that this shit happens more frequently as one ages. So suck it up, buttercup. There's more of that coming; I'd bet my achin' back on it.

 

[Doc_Savage]

This is what we old-timers refer to as "getting old". Unexplained pain for no reason doing stuff you've always done that sometimes goes away and sometimes doesn't. Not suggesting that you are old, just that this shit happens more frequently as one ages. So suck it up, buttercup. There's more of that coming; I'd bet my achin' back on it.

Yup.... ^^^^ what he said....

Doc

 

[worldwood]

This is what we old-timers refer to as "getting old". Unexplained pain for no reason doing stuff you've always done that sometimes goes away and sometimes doesn't. Not suggesting that you are old, just that this shit happens more frequently as one ages. So suck it up, buttercup. There's more of that coming; I'd bet my achin' back on it.

HAHA!! I am getting old...

I havent taken great care of my body.... Did more damage in 30 years than lots of people ever manage... Its catching up.

But like Hunter Thompson says... "Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting 'holy $hit what a ride'!"

 

[TBL]

I'm pretty sure you'd want a small-carbide (or no-carbide), small-grain, high-hardness steel.
1095CV would be an ok candidate. 1084 takes a stupid fine edge with high stability and very little chipping. However it is not super abrasion resistant. So there's a trade-off.

VG-10 would be a great choice for a proper kitchen knife for these reasons. It won't hold that edge forever, but at 60Rc would make a fabulous santoku.
1084 Would do extremely well also, but obviously not be stainless. It's awesome at ~60Rc. 62 is pushing it for many common steels. You're likely to get chipping unless it's a super-tough variety.

I'm wouldn't be too keen (har har) on re-doing the BK-5/15 for kitchen duty. Yeah, they're sweet, but a true kitchen knife should be thinner and allow you to get the whole blade on a cutting board, which means more finger relief is necessary. You don't need a very hard blade to carve a large critter, which is what the 5/15 would really excel at.

Also, re-doing a Becker would raise the hardness and give you SOME advantage with 1095CV's very keen edge, but Becker geometry is a compromise between cutting ability and toughness. In the kitchen you want a much thinner blade except on a cleaver...

Hopefully JT will weigh in and correct me where necessary.

Makes perfect sense. The right tool for the right job, and the right steel for that tool. Was just one of those 'what if' thoughts Or a 'because I could'. I like learning new things


That's a sweet blade Warrior!


Lol the getting old pains damn I'm in for a world of hurt then.

 

[james terrio]

Also, re-doing a Becker would raise the hardness and give you SOME advantage with 1095CV's very keen edge, but Becker geometry is a compromise between cutting ability and toughness. In the kitchen you want a much thinner blade except on a cleaver...

Hopefully JT will weigh in and correct me where necessary.

No corrections required, I completely agree. The 5 and 15 are bush/combat/survival knives that do much better than most in the kitchen. But in all honesty, they're pretty poor kitchen knives compared to something built strictly for kitchen use from the ground up. They're just too thick, both overall and right behind the edge.

Was reading this in General. Some awesome knowledge dropped in there. Very well explained JT:thumbup:

Thanks, I'm glad someone found it helpful. I'm avoiding that thread right now... like everything else in General it was starting to devolve into some people repeatedly arguing their "points" just to hear themselves talk, and I've pretty much exhausted both my knowledge and my ability/willingness to explain what's really going on. You can lead a horse to knowledge, but you can't make him think.

My question to some of the custom makers here. Have any of you ever re- heat treated any one of the Becker line up to bring it up into the 60's? I'm thinking a BK5 or 15 at like 62rh in the kitchen

No, but I had some Camillus USMC and USAF blades re-HT'ed and retempered harder. It's not a big deal at all, you just have to strip them totally clean. But to really make a 5 or 15 seriously perform great on the cutting/carving board, you'd have to completely regrind them anyway, and at that point you're about 75% of the way to just starting from scratch.

There's been some recent interest about another, limited, invitation-only THK chef's knife passaround... it's not set up yet, but if anyone here would like in on that, let me know. This one has a few tweaks from the last one, and it's AEB-L at 60Rc instead of CPM-154 at 58Rc.

for a sales account: i feel that i don't keep money in the account, and i move it out asap. my linked bank account is used to move the money to an account that isn't linked. as well, i have overdraft protection (as in, not allowed). i don't link a credit card for that either.

Yeah, never leave large sums in a PP acc't or anything linked to it, that's just begging for trouble. There was an episode some years ago where a scammer ordered many many knives from Snody (via PP "buy it now" on his website IIRC), almost immediately charged him back claiming he never got them, withdrew/kept the money, kept the knives, and within days had them up for sale all sorts of places. It was a HUGE expensive hassle, and I'm not entirely sure it ever got completely straightened out. Of course there are various ways to get screwed by CC companies and "regular" banks, too, and money orders aren't quite as fool-proof as everyone thinks... so the only real way to protect yourself is to accept only cash. But that's simply not practical for most people.

In other news, our little dog Snow passed away last night of natural causes. I'm getting a little tired of that happening.

 

[worldwood]

So sorry to to hear about the dog JT. Smoke headed up brother.

 

[TBL]

No corrections required, I completely agree. The 5 and 15 are bush/combat/survival knives that do much better than most in the kitchen. But in all honesty, they're pretty poor kitchen knives compared to something built strictly for kitchen use from the ground up. They're just too thick, both overall and right behind the edge.


Thanks, I'm glad someone found it helpful. I'm avoiding that thread right now... like everything else in General it was starting to devolve into some people repeatedly arguing their "points" just to hear themselves talk, and I've pretty much exhausted both my knowledge and my ability/willingness to explain what's really going on. You can lead a horse to knowledge, but you can't make him think.


No, but I had some Camillus USMC and USAF blades re-HT'ed and retempered harder. It's not a big deal at all, you just have to strip them totally clean. But to really make a 5 or 15 seriously perform great on the cutting/carving board, you'd have to completely regrind them anyway, and at that point you're about 75% of the way to just starting from scratch.

There's been some recent interest about another, limited, invitation-only THK chef's knife passaround... it's not set up yet, but if anyone here would like in on that, let me know. This one has a few tweaks from the last one, and it's AEB-L at 60Rc instead of CPM-154 at 58Rc.



Yeah, never leave large sums in a PP acc't or anything linked to it, that's just begging for trouble. There was an episode some years ago where a scammer ordered many many knives from Snody (via PP "buy it now" on his website IIRC), almost immediately charged him back claiming he never got them, withdrew/kept the money, kept the knives, and within days had them up for sale all sorts of places. It was a HUGE expensive hassle, and I'm not entirely sure it ever got completely straightened out. Of course there are various ways to get screwed by CC companies and "regular" banks, too, and money orders aren't quite as fool-proof as everyone thinks... so the only real way to protect yourself is to accept only cash. But that's simply not practical for most people.

In other news, our little dog Snow passed away last night of natural causes. I'm getting a little tired of that happening.

Yeah I enjoy being able to smash my 5 and 15 through stuff Makes for great outdoors tools that work well indoors.

Ya, like most general threads they start well, but people who read things on the internet tend to be more knowledgeable then people who actually work with metal for a living snark. Beat somebody all day with a 'smart' stick and for some reason it just don't work. I agree with Si Robertson "you can't fix stupid".

Sorry to hear about the passing of another family member brother smoke and prayers.

 

[Doc_Savage]

In other news, our little dog Snow passed away last night of natural causes. I'm getting a little tired of that happening.

Sorry to hear about your dog, James. It's just not a welcome thing.

Doc

 

[DunkEm]

Kinda like this:

That's good lookin'.

This is what we old-timers refer to as "getting old". Unexplained pain for no reason doing stuff you've always done that sometimes goes away and sometimes doesn't. Not suggesting that you are old, just that this shit happens more frequently as one ages. So suck it up, buttercup. There's more of that coming; I'd bet my achin' back on it.

Go ahead and sign me up for the old man club. Just an advil or two a day makes the pain go away.

In other news, our little dog Snow passed away last night of natural causes. I'm getting a little tired of that happening.

Sorry about the pup, JT.

 

[bigghoss]

Sun came out for a bit so I went shooting.

There's a Glock 19 on the hood there near the range bag. Sharona the Sonoma is a little dirty from 10 miles of dirt roads and some puddles from all the recent rain. All that green is supposed to be desert...

 

[Bladite]

I rebuilt the pool pump today (new seals) and got the whole filter assembled and even peeled back the cover a bit and put in some chlorine....then decided to put the cover back on. There is all sorts of $#!+ blowing around and I don't want to get the pool clear and skim like crazy for the next couple of weeks. The weather may feel like summer, but the trees and plants are still on their spring schedule. blooms and blossoms and seeds and all manner of airborne vegetative matter. Just gonna keep on pouring in the chlorine and keep the cover on, at least until next weekend.

Sounds like you got a lot done, Joe. Bet it was nice to have both your gloves .

i'm still waffling on replacing the sand... but the "rebuild" of two pipe sections is forth-coming.

all for my needs

covers come and go people helping... that's good. they don't? they don't need a pool

i like leaving the cover on for keeping the big stuff out. esp animals!

don't forget a bit of the algaecidee' !!!

 

[Bladite]

In other news, our little dog Snow passed away last night of natural causes. I'm getting a little tired of that happening.

sorry to hear about that. poor dog.

at least it wasn't unnatural

 

[granitestateofmind]

Sorry to hear about your dog, JT. That'll always be the hardest part about pet ownership, most of the time. Though two of my sister's cats outlived her....the oldest was 20 and passed about a year after her owner, in the company of other friends.

 

[tradewater]

Tough one JT, hate to hear it.

 

[ac700wildcat]

Sorry to hear about the pooch JT. Definitely not looking forward to that in the future.

My friends and I got my dad all moved into his new apt this afternoon. He doesn't keep much, so it only took 3 pickup loads to move everything. Right now I'm warming up the grill and am throwing some pork chops on it soon. After that its time for some fishing until a bit after dark.

 

[spikebot587]

Seems like everybody's moving, we've been packing up and moving boxes for the past few days

 

[granitestateofmind]

Seems like everybody's moving, we've been packing up and moving boxes for the past few days

Where you going, Spike?