The perfect blade?

M

Mark Beyer

Joined
Sep 2, 2002
Messages
15
I was wondering if anyone could give me insights into the perfect blade?
Characteristics, how its made, steel types, treatments.
I can see different applications can change this, as part of the discussion too.

I can see the high tech improvements but not how they are integrated into the process. I want to wait on the high tech until I get a feel for what is said.

Mark Beyer
 
The perfet Blade is the dream of all Knifemakers.No one has ever made a perfect blade but some get pretty darned close...
Think of it as trying to find the Holy Grayle (spelling ? ) of the knife maker..
Good Luck.
Bruce
 
What is the closest technique used for the best kives out there. Don't worry, I am not a manufacturer. Just curious due to my area of expertise.
Mark
 
I would have to say that Ed Fowler has come the closest at least in my humble opinion. He has stayed with 52100 until he understands it forward and backward. Ive had very good results with it also but most of what I know comes from studying what Ed has done.

The CPM steels are hard to beat for stock removal blades. Paul Bos does his magic with them as far as heat-treating.
 
There is not just one perfect way to make a knife...Ask a hundred makers how they make a knife and you will get a hundred different answers.Really it depends on what you want to do with th knife and what you expect from it.If it does what you want then it is perfect for you..All the steels that knives are made from have there uses and different ones are better suited for different sizes and shapes and styles of knives..I guess what I am saying is that if you will say what you are looking for in the type and size of knife you are interested in then maybe someone can help out with the steel and finish that would be the best for you.
Bruce
 
ok, let me think about it then. I know there are endless varieties and expected a variety of answers. Wondered if there was somethig inthe way of a philosophy about it.
Thanks
Mark
 
I will be making a few kitchen knives soon. Instead of using the steel I am making hunting knives of, I will probably go with 440C because it is supposed to be more corrosive resistant than the ATS-34 I am using for hunters. However, it may not hold an edge quite as well as ATS-34. Since kitchen knives are subject to all kinds of stuff such as citric acid, etc. - I'll lean toward more stainless steel. For hunting knives I'll err in favor of edge retension.

I'm just now learning and have a bunch more steels to experiment with before choosing a favorite for any particular purpose.

RL
 
The perfect blade, as Bruce alluded to, is the Holy Grail of knifemaking. To me, it is the next blade I finish. "That" is what keeps me going.

Wilkins
 
Ok Here is My Idea Of the Perfect Blade Regardless of Shape !! Blade Should Be Rock Hard Cutting Edge So it Doesn't Go Dull Too Quick Let's say 60 rc Not A Chippy Edge But a Flexable Edge, Knife Should Be a ''Semi Memory Metal '' Should Easily Flex about 30-40 Degree No Problem !! Handle Should Fit the Hand ''Like a Glove'' Very Comfortable , Easy Grip Texture on the Inside of Hand Holding Area , Full Tang For Handle I Think is The Best !! It is Very Strong!! Just My Opinion !! Chech out the Web -Site at http://www.pinoyknife.com Maybe you can See What I Am Talking About
 
The perfect blade to me would be incable of rust, even if droped in battery acid, It would be able to cut an anvil in two without dulling or chipping, withstand orbital rentry and a hard landing, be able to skin and quarter an eliphant or rabbit, clean fish or fight off bad guys, have a screw driver wire striper and torch atchment along with a power outlet, and be able to be sharpened on any old rock in about 2 seconds if it ever did get dull, be able to take a 90deg. bend and come back straight as many times as you want to bend it,...

There is no such animal, but I keep trying!:rolleyes:


Sory, couldn't resist:D
 
Mark,
Well here are some opinions. They apply to my tastes alone and can give you something to pick off of and take with you in the search for the perfect blade.
I hate gaudy and flashy. I like clean lines and simple grinds. I do not like hollow grinds. 9 times out of 10, I typically prefer the heavier knife over the lighter knife. I like weight. I think fighting knives should have a hefty robust spine. I really like full convex grinds and ultra steep full flat grinds. I like wicked sharp or nothing at all. I prefer STEEL, not any other material for a blade. Stainless is ideal for corrosive environments where rust is a constant annoyance, like cooking mostly. I prefer low alloy and carbon steels at eutectoid composition or lower for impact blades, tools like axes or weapons like swords. I love brushed, satin finishes. I only like like fighting style bowie's, not camp style. I have a thing for sickles, scythes and other hooked blades, whether utility or fighting.

Well, theres something for you. :cool:

-Jason
 
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