Steel Gens and their ease of sharpening

Everyone and their companies define is so they look best. But the actual processes are described below. Read the information and not the marketing.

Source: http://www.spyderco.com/forums/showthread.php?50603-Powdersteel-generations

A: From one of Carpenter’s R & D managers: “The first generation powder product that was originally produced in Sweden by Erasteel and Anval (now CPP AB) consisted of air induction melting in a top pouring furnace followed by pouring the molten metal into a tundish from which the molten metal is bottom poured out of the tundish and is atomized to produce a coarse powder, typically -1000 microns or -500 microns.

The second generation powder product as practiced by Erasteel, CPP AB, and Böhler, consists of the first generation air induction melting process followed by pouring the molten metal into a heated, refining tundish called an “ESH” tundish (Electro-Slag Heated tundish), where the molten metal is heated with graphite electrodes (Erasteel and Böhler process) or a plasma torch (CPP AB). The refining tundish permits the molten metal to be purified (reduce the amount of inclusions). After refining, the molten metal is poured out of the bottom of the tundish and is atomized to produce a coarse powder, typically -1000 microns or -500 microns (the same powder size as the first generation process).

Böhler’s third generation powder product consists of the second generation process followed by a modified atomization process that produces a finer powder, typically 250 microns. Böhler claims the finer powder reduces the presence of coarse carbides compared to the first and second generation, coarser powder.

As noted above, CPP AB uses the second generation powder process. CPP BVL (BVL is our facility in the US and our source for CTS 204P) uses both air induction melting and vacuum induction melting coupled with the use of reticulated refractory filters in its tundish to produce 150 micron powder (finer than Böhler’s powder) for P/M tool steel millform products. CPP BVL’s powder manufacturing process does not directly compare to the European classification system of “first, second and third” generation powder processing. BVL’s vacuum induction melting + filtration process plus the use of -150 micron powder is cleaner than the third generation process. The air induction melting process + filtration process plus the use of -150 micron powder is equivalent to the second generation process with a finer powder than the second generation process.”

From Ron: As you can see it is not exactly an “apples to apples” comparison when one puts the processes side by side.

Effectively, from dimensional perspective, our “2nd generation” process produces a finer, 150 micron powder than their “3rd generation” process which is 250 microns. And I don’t believe they would argue that their 250 micron material would have finer carbides than our 150 micron material.

The other issue is product cleanliness. I have asked for information on product rejection rates for inclusions and have yet to find an example. I am not saying they do not happen; just that folks are having problems finding the last time it did happen. In my short tenure here I have not dealt with an inclusion. I will look to get you a better definition of cleanliness relative to our product.

Regards,

Ronald Long
Carpenter Technology Corporation
Commercial Manager- Knife Blade Products
 
Ok, so 3rd gen and the microclean thing is proprietary to bohler, but it seems like they are implying that it the method used to produce the steel (the gen) is actually independent of the steel itself. Like "our steel is better because we make it using the latest and greatest technology" ,which implies that the m390 could be produced using any other gen, but wouldn't be as good....

Edit: I'm reading your last post now.
 
^^ Correct. It seems the European classification and the US industry are a bit like inches and millimeters. Both measure distances but call it with different names and numbers.

The steel gen or whatnot process is one part of the multi part knife making process. A great stainless super steel that cost you and me 60 bucks for 7 inches with a shitty heat treat will never get the performance of 3.90 per inch D2 steel with an awesome heat treat.

Here is a cool read about PM from hitachi, including application examples not pertaining to knives. http://www.hitachi-chem.co.jp/english/report/054/54_sou2.pdf
 
Damn. This stuff is pretty complicated.....

So what their saying is that the European scale doesn't really work with theirs (carpenters), because their "2nd gen" is actually finer than Bohlers 3rd gen because of how the refine it. So then why don't they just call it fourth gen? I guess because the process to make it is 2nd gen, but at the end, it's tweaked a bit to provide a finer structure. So it's like a modified 2nd gen......
 
Probably best to just go with what you enjoy using. Obsessing over details can cause a massive headache with all these new steels coming into the common market and more on the way.
 
Probably right. Just seems like a mess of terminology differences and slight, interdependent differences between factors.

I do know one thing.... M390 rocks! So the higher gens must be on to something!:D
 
Probably best to just go with what you enjoy using. Obsessing over details can cause a massive headache with all these new steels coming into the common market and more on the way.

My mind loves information, else tends to do stupid things!
 
Probably right. Just seems like a mess of terminology differences and slight, interdependent differences between factors.

I do know one thing.... M390 rocks! So the higher gens must be on to something!:D

I like M4 a lot because it seems to be one of the only true upgraded steels. Waiting on the 0620cf to try out M390. Ended up picking Elmax for the 0562 though as I will probably be beating it up a bit more.
 
Good choice. The Elmax from ZT that I've used has been great so far. No toughness issues.
M390 is still my favorite steel though. It's plenty tough too. There's a video where Survive! Knives was showing how tough m390 was. He did all sorts of abusive things and the m390 had no issues. I truly believe its the stainless equivalent of m4
 
The two things that most affect ease of sharpening are wear resistance of the steel and thinness of the edge shoulders.
 
To my understanding, the "generational" terms used are rather misleading. They reflect patented processes that began at different points of time, but not necessarily a superiority or inferiority as would be suggested by generational progression like with general advancements in microprocessor architecture generations in which clear gains are made with each generation.

I think wear resistance plays into this as a factor, but I think edge geometry also plays a huge role. I have a few kitchen knives in SuperBlue taken to a very high hardness (63 HRC IIRC) and Blue #2 also taken to a very high hardness (61.5 HRC) and they are easier to sharpen than most any other kitchen knife I have despite being steels of considerable hardness and considerable wear resistance. Likewise, a custom I have in RWL-34 I find easier to sharpen than most of my production knives in 440C.

So IMO, a well-designed blade, even if in a steel that is high-hardness and of considerable wear resistance, is significantly easier to upkeep than another blade with the exact steel with not quite as good of a design. And while there are a ton of factors that play into this (and I do think a PM process makes many steels easier to sharpen with the more even distribution), this aspect of design plays a significant role. Likewise, it also explains why I have a few higher end knives that perform unusually well for the steel they are made in.
 
To my understanding, the "generational" terms used are rather misleading. They reflect patented processes that began at different points of time, but not necessarily a superiority or inferiority as would be suggested by generational progression like with general advancements in microprocessor architecture generations in which clear gains are made with each generation.

I think wear resistance plays into this as a factor, but I think edge geometry also plays a huge role. I have a few kitchen knives in SuperBlue taken to a very high hardness (63 HRC IIRC) and Blue #2 also taken to a very high hardness (61.5 HRC) and they are easier to sharpen than most any other kitchen knife I have despite being steels of considerable hardness and considerable wear resistance. Likewise, a custom I have in RWL-34 I find easier to sharpen than most of my production knives in 440C.

So IMO, a well-designed blade, even if in a steel that is high-hardness and of considerable wear resistance, is significantly easier to upkeep than another blade with the exact steel with not quite as good of a design. And while there are a ton of factors that play into this (and I do think a PM process makes many steels easier to sharpen with the more even distribution), this aspect of design plays a significant role. Likewise, it also explains why I have a few higher end knives that perform unusually well for the steel they are made in.

This is a GREAT post. :thumbup:

Thanks, man. However, I still have no clue how design and edge geometry play into ease of sharpening. Maybe it can be noted when looking at certain knives, but in just the bare steels themselves, I just cant see how geometry plays any role. :confused: Like if you had a bar of steel (already hardened), but no edge or grind on it, ease of sharpening would be how hard it was to put an edge on it. In that case, i think it would only matter what the wear resistance of the steel was (determined by the composition), what the hardness was, and how fine the grain structure was.
 
This is a GREAT post. :thumbup:

Thanks, man. However, I still have no clue how design and edge geometry play into ease of sharpening. Maybe it can be noted when looking at certain knives, but in just the bare steels themselves, I just cant see how geometry plays any role. :confused: Like if you had a bar of steel (already hardened), but no edge or grind on it, ease of sharpening would be how hard it was to put an edge on it. In that case, i think it would only matter what the wear resistance of the steel was (determined by the composition), what the hardness was, and how fine the grain structure was.

It's simple. All things being equal, thinner = easier to sharpen. If you have to remove less metal then that makes it easier to sharpen. If you're using diamonds or similar abrasive then the steel is mostly irrelevant.
 
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It’s the thickness of the edge being ground to an apex that plays the biggest role. Both knives above – a Military in BG42 and a Microtech DOC in Elmax – have identical 30-degree inclusive edges. The DOC took a lot longer to reprofile and sharpen because so much more metal had to be removed from its heavy stock.

More acute angles can often make sharpening take longer, too, because more metal has to be removed.

The primary advantage of a microbevel, in terms of sharpening time, is that it takes almost no time to sharpen because so little metal has to be removed.
 
The grain of the steel in a knife blade is many steps removed from the process that makes the steel. Using uniformly mixed and 'atomized' particles to make the steel can give a higher quality and uniform steel to start the manufacturing process. However, differences in the way the steel is worked and heat treatment will affect grain size no matter the quality of steel to begin with. For example, 1095 and 52100 can both achieve grain sizes in the 12 to 14 range.
 
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