Talonite Good, Bad or Ugly?

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Yep, me too! Looking forward to Cougar's opinions, that is. I imagine he's going to cook up some nasty cutting tests.

I'm kinda surprised by the ... Endura did you say?... out-cutting the Talon in this application. Although, I can't imagine that the Talon would take too well to hitting bone. One incident that I had in my latest workout with the Talon makes me think this is the case: During the cardboard cutting, at some point I impacted something hard with the edge of my Talon. It seemed obvious, because there was a small spot on the blade, probably 0.2mm in length, where it was reflecting light. I took out my Military and steeled the blade of the Talon on the spine of the Mil. Looking at it again, the spot was gone. For some reason, the edge had turned a little at that one point. Incidentally, after the steeling, the Talon would sorta scrape-shave the hair off my arm again. I could imagine hitting, or even "brushing" a bone could do similar to your Talon, but in a much larger area. Well, chalk it up, one job that the Talonite isn't good for.

So... ox tails, eh? Hmmmm... I think I'd like to try that sometime. How do you cook them?

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iktomi
 
Could be. It doesn't say in the instruction paper that I shouldn't be hitting bones.
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"How to cook oxtails" is the part that I fail every time.
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Dew.
 
1. Talonite® is sort of in short supply sometimes. (Actually we have come close but have always managed to supply fairly well) It is a rather exotic alloy and the knife demand has grown faster than anticipated. Up till now the plant has had to go about six months until they had enough orders to make it worth while producing the material. As demand continues to increase hopefully they will run more Talonite® more often.

2. Tom Clancy says
I just bought the new Tom Clancy novel, The Bear and the Dragon. I am about 100 pages in and pretty impressed. Anyway he remarks that jet engines used to run 8 or 9 hours and then need a rebuild. He also talks about one engine that has run way longer than it should have and no one really knows why. Sort of what I was trying to say about Talonite®, which is a related alloy. Tom Clancy says it better. It might be interesting if Bald1 would comment here. He works with high tech alloys and materials all the time in one of the best organizations in the world.

3. Ox tails are really parts of the ox tail. My mom cooked them in brown gravy along time so they were very tender. The meat has a rich flavor and is great over noodles. They have a really cool shaped bone and it is very tough to cut the meat off which is why mom cooked them until the meat all but fell off. I always used a fork and it held up just fine but I never tried to shave with it.

Tom
 
I don't give a rats ass what is better. All I want to know is if this will be the longest damn thread ever!

I like all knives! The blade could be made from petrified mammoth dung for all I care. I long as it looks cool, cuts well and does not smell like mammoth dung.

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Originally posted by The Turber:
I don't give a rats ass what is better. All I want to know is if this will be the longest damn thread ever!
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We're trying, Mike, we're trying.
Originally posted by The Turber (note, not "tuber":
I like all knives! The blade could be made from petrified mammoth dung for all I care. I long as it looks cool, cuts well and does not smell like mammoth dung.
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BUT, it must hold an {Dang it, I hate it when I do that! and*an!} edge well!~

Why 6K over 6BH, Kit? Isn't the 6BH basically the same as Talonite? I thought I read that somewhere, probably a couple hundred posts back, again.

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iktomi

[This message has been edited by rockspyder (edited 08-30-2000).]
 
Originally posted by tomwalz:


3. Ox tails are really parts of the ox tail. My mom cooked them in brown gravy along time so they were very tender. The meat has a rich flavor and is great over noodles. They have a really cool shaped bone and it is very tough to cut the meat off which is why mom cooked them until the meat all but fell off. I always used a fork and it held up just fine but I never tried to shave with it. [/B]
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Tom, may I ask how long your mom had to heat-treat the stuff before it lost its toughness? Boiling in water for an hour won't do it. The meat is still like rubber. I don't even know how I actually eat it.

Anyway it's kinda fun to test small utility knife on it (and tastes better than cardboard too.)

Using Tom Mayo's terminology, Ox tails rulez.
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Dew.

P.S. Is it true that Tom Mayo has his house made solely from talonite ? A house in Hawaii that never rusts! Cool!
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[This message has been edited by Dew (edited 08-30-2000).]
 
1. Oxtails - Don't know quite how mom did it. Mostly I was at school when she fixed dinner. I would guess that it is sort of like pot roast or Swiss steak. Part of the attraction is the house filling with the smell as it slowly cooks for hours. Generally I cook until tender and I would guess 3 hours on med low to low heat. (Recipes - is there nothing we won't do to keep this thread going?)

2. 6K and Talonite® are both Haynes alloys based on cobalt and chromium. All steel is based on iron. The distinctions in chemistry, metallurgy, manufacturing and suitability for use are as different for different types of Haynes alloys as they are for steels. Kit Carson is real clear that he sees a definite difference, as do many others although a great many see it differently than Kit does. Notice I am not saying that he is wrong because I have a great respect for him (and he may some day actually make me the knife I want.)

3. I just saw pictures of the contest knives Eric Wong designed and Tom Mayo built. As pretty as Tom's work is he could have a house built of Talonite if I could afford to order enough knives from him.

Tom
 
Originally posted by tomwalz:
2. 6K and Talonite® are both Haynes alloys based on cobalt and chromium. All steel is based on iron. The distinctions in chemistry, metallurgy, manufacturing and suitability for use are as different for different types of Haynes alloys as they are for steels.
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So, does the BH after Talonite describe a process? Such that Stellite 6BH and Talonite BH undergo similar processes, but are different alloys, both based on Co and Ch (or whatever the elemental symbols are)?

And I agree on the Odessas (Odessi?) by Tom Mayo. Very nice work. And a very nice design.

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iktomi
 
Dew who made the talonite knife of yours? I used a Camillus Talon wile eating a large T-bone and also with a few chops. The Talon cut the meat, med rare, like a champ. I do know that I did hit the bone wile cutting and there was no damage to the edge, the Talon survived more than 3 meals and this was after I tried to dull it with more cardboard than I ever want to cut at one time again. Btw I did check the edge carfully because I only had the use of the knife for a short time and wanted to see how well Talonite holds up.
 
Kit--
That's just not kosher. Even Cliff agrees that 6K makes a good high-performance edge. If we were talking 6K, this thread would never have made it past 20 posts. Play fair!

Rockspyder:

Cobalt 6B describes the elemental makeup of both Talonite and Stellite 6B, as well as the product known as Cobalt 6BH, all made by different producers. Deloro Stellite does not use the descriptor 6BH, and does not use a hardening process--they suggest going to Stellite 6K if more strength is needed over Stellite 6B, and if less ductility is acceptable. The "B" in Cobalt 6B and Stellite 6B describes the alloy. The "H" describes a hardening process applied by some manufacturers, including those that produce Cobalt 6BH and those that produce Talonite, although the hardening process is proprietary and not necessarily the same is used by all producers. The metal is "aged" at high heat for a certain time and then cooled in a prescribed way to achieve a few points higher hardness than Cobalt 6B. Stellite 6K has a higher carbon content by about 50% over 6B, the carbon content ranging as high as 0.9% in 6B and up to 1.4% in Stellite 6K. The higher carbon provides greater strength and higher hardness, and results in some loss of ductility.

By the way, I woke up from an impromptu nap a little while ago, and my wife seems to be furious with me. Does anybody have a clue as to why? Something about a bunch of lunatics "Going for the record".

[This message has been edited by WILL YORK (edited 08-30-2000).]
 
So, there's Stellite 6B, Stellite 6K, and Talonite BH, basically; right?

Plus maybe others? But, these seem to be the ones thrown around here the most often, at least to me.

How was that nap, by the way?
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Yeah, record.... my A$$, it'll never happen.

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iktomi
 
Tom thanks for the oxtail tips.

Originally posted by db:
Dew who made the talonite knife of yours? I used a Camillus Talon wile eating a large T-bone and also with a few chops.
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Same brand. BTW since talonite doesn't need heat treatment should the performance vary with makers? Just curious.

I tried on T-bones too and it did quite well. Oh boy, maybe this only amounts to my bad cooking.

Dew.

As someone said, this thread grows so slow w/o Tom Mayo.
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"THE NEVER-ENDING THREAD" - Disney is releasing this Oct. 20 in your local theaters .
Record! What record? (resume snoring!)

Kit - funny you should mention 6K - I save my 6k knife I got from you for hammering through the spines of other maker's "STEEL" tactical knives - what did you say the Rockwell was on that knife of yours? How far did you want me to go into the spine? Tell me when to stop!

Bill
 
Coooooougarrrrrrr!!!!

Save us from this ridiculous, long dam thread, would ya?!

Well, ya'll convinced me to spend a couple hundred bucks on a factory fixed blade. I swear, it will be the first and last. StJames is selling me his Talon, and I intend to see if this thing can take it!
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Head to head comparison with CPM420V, D-2, A-2, O-1, BDS, and M-2 coming up!
 
Tom Walz, the jet enjine thing you talk about in Tom Clancy's new book is on page 43.
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Be carefull with this sort of mistake as these forum guys will eat you up for it! ha ha ha

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www.simonichknives.com
 
Dew yes who makes the knife can make a big difference. Yes there is no HT to talonite, but it is my understanding that the blade grind can make quite a diff. Btw those oxtail bones must be some hard ass bones. My thick T-bone seemed hard to me but I am no bone expert. I have only had oxtail soup.
 
OK. I forgot to write "blade with similar grind."

There might be some trick in cooking that stuff. The meat tends to compress when I boil it, instead of tender.

Now hurry up Steve and Cougar, before Mike has to buy a new hard drive for this thread.

Dew.
 
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