The Secret Heat Treatment of Frank J. Richtig

Larrin

Larrin

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An article about the secret heat treatment of Frank J. Richtig including analysis of the studies that have been published on it so far. Richtig became famous for chopping his knives through steel to show their excellent properties, and he was featured in Ripley’s Believe it or Not. I propose a different possible heat treatment than those in the journal articles, and provide what I think the real source of the good performance was. https://knifesteelnerds.com/2019/07/08/frank-j-richtig/
 
This is why people hate science! :p:D

You keep crushing all our illusions! :rolleyes:

Keep it up and people will start questioning charlatans hucksters!!! You’re taking away jobs. :p

Interesting article, keep em coming!!
 
Larrin - best one ever. I've heard/read about those fabled knives and always wondered about them.
 
This is exactly what my research project is about. A HT protocol for 52100 that creates a mixed structure of bainite and martensite.
With the proper euipment and procedures, I believe you can get consistent results with martensite edges and bainite bodies. A different protocol will create a uniform martensite/bainite mixture blade. In theory, the results will be similar to what your atricle showed. Hopefully, we can get a Rc57/58 blade with the toughness of bainite. Who knows, maybe we will rediscover Vorpal steel. Hmmm, I wonder if that is trademarked?
 
You can only call it Vorpal if it goes snicker-snack.

Totally amazed by the article. Also, human nature hasn't changed, for all the advances in knifemaking knowledge and abilities. It has been, and to some degree, still is dependant on showmanship. Cut some nails, sell some kitchen knives (THAT makes sense!). Now I know why the Ginzu, Miracle Kife and others were so successful. Ole P.T. was right!

Another great article thanks Larrin!
 
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AVigil said:
The average american often goes their entire knife never needing a knife costing more then $50
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Very true! I mean really, why pay more when a 10 dollar Walmart special will do the job.

I know all of us obsess over edge holding, food release, balance and ease of cut, but most people don’t even really notice that their knives are dull until the edge is so obtuse it won’t even cut a tomato when you saw on the dang thing...

When you don’t notice sharpness, why would you notice that food falls away without sticking to the blade, or how easily it cuts through large veggies?
 
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We were given a set of ginsu type knives 25+ years ago. They have been used daily by family members and honestly would suffice for most people, they are sharp and stay sharp due to the tiny serrations.

Yes, they sit next to custom kitchen knives and probably laugh when the customs need the edges tuned up LOL
 
Larrin, thanks for the information. I have been interested in Richtig's heat treating process for a long time.
On Bladesmith's Forum.com there is a page called "Old Masters". F.J. Richtig is listed and on the second page is some information provided by someone who calls himself "The Old Farmer". This person claims to have watched Richtig heat treat some knives. If you haven't read what he had to say you might find it interesting.
One thing I have never understood is how the back of his blades held up under hammer blows. The blade thickness on his knives was thin and it seems that repeated hammer blows would damage the back of the blade.
 
The "average American" would be very satisfied begin the flea market crap from China and Pakistan.
Ocelot85 said:
The average person in north america cannot comprehend anything better than what is offered at walmart or target. They think an expensive knife is 50 dollars.
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AVigil said:
The average american often goes their entire knife never needing a knife costing more then $50
Click to expand...
 
jdm61 said:
The "average American" would be very satisfied begin the flea market crap from China and Pakistan.
Click to expand...
Well , if 99% from 8 billion like and use that crap from China and Pakistan .......is it still crap ? :)
 
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