- Joined
- Nov 12, 2011
- Messages
- 658
for the engineers/knife makers/general metallurgy nerds: intuitively we imagine slipjoint springs getting softer with age, and a lot of us talk about breaking in a knife with a strong pull by working it open and shut continuously. but how true is this really? I have heard the terms elasticity and plasticity mentioned in relation to the temper of springs, and as long as the spring is kept within its range of its elasticity and doesn't go over into plasticity, it should last indefinitely. The breaking in of the archetypical heavy GEC springs in front of the TV speaks against this, but then we marvel at the strength of the springs of some old traditionals, and I think of SAK knives on display that spend 30 years continually in a half open position and still have perfect snap when they get sold.