Hi guys,
My hobby is making knives, although my only power tools are a drill and an angle grinder. The knife below is my latest project.
The blade is made from BÖHLER K510 (silversteel) - generally this is not a very well known steel in the US. The composition as per BÖHLER is:
C: 1.18
Cr: 0.70
Si: 0.25
Mn: 0.30
V: 0.10
In general - great carbon steel, extremely fine-grained, gets very hard (65HRC+), very tough even at high hardness, takes an insane edge and holds it very well. Rusts like crazy though
Similar to White Japanese paper steel. Love it 
My particular Mule's blade is made by a famous Bulgarian knifemaker (Tinko) according to my specs, hardened to 63,5HRC (tested) and the thickness behind the edge is 0.011 - 0.012. I have sharpened it to 20 degrees inclusive with a 30 degree microbevel. I made the handle - white micarta with Corby rivets.
The knife is generally an experiment I wanted to try - that steel, at very high hardness, very thin. I will assign it to mainly kitchen duties, but will test it on hardwood as well.
The dimensions are standard with the exception that the blade is 90 mm long (the actual cutting edge is probably 100mm):
So far I have only tried it in the kitchen - after a salad and some meat duties it can still shave in both directions as if it just came from the strops. It develops patina extremely fast - you can see how the colors change in real time, in seconds
I will soon make a simple leather sheath.
My hobby is making knives, although my only power tools are a drill and an angle grinder. The knife below is my latest project.
The blade is made from BÖHLER K510 (silversteel) - generally this is not a very well known steel in the US. The composition as per BÖHLER is:
C: 1.18
Cr: 0.70
Si: 0.25
Mn: 0.30
V: 0.10
In general - great carbon steel, extremely fine-grained, gets very hard (65HRC+), very tough even at high hardness, takes an insane edge and holds it very well. Rusts like crazy though
Similar to White Japanese paper steel. Love it My particular Mule's blade is made by a famous Bulgarian knifemaker (Tinko) according to my specs, hardened to 63,5HRC (tested) and the thickness behind the edge is 0.011 - 0.012. I have sharpened it to 20 degrees inclusive with a 30 degree microbevel. I made the handle - white micarta with Corby rivets.The knife is generally an experiment I wanted to try - that steel, at very high hardness, very thin. I will assign it to mainly kitchen duties, but will test it on hardwood as well.
The dimensions are standard with the exception that the blade is 90 mm long (the actual cutting edge is probably 100mm):
So far I have only tried it in the kitchen - after a salad and some meat duties it can still shave in both directions as if it just came from the strops. It develops patina extremely fast - you can see how the colors change in real time, in seconds
I will soon make a simple leather sheath.
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