Dan Gray said:
is A6 even a knife grade steel
it's not on my Chart
http://www.knivesby.com/composition-for-common-knife-steels.html
pop corn anyone Kit's going to kill me..
To be honest, Dan, I don't have the slightest idea. Funny thing is, I can't seem to find the emotion to even give a ****!
I guess some people see knifemakers using a fairly narrow range of steels, sit in their armchair and look at all the ferrous steels in that book on metallurgy(sp?) that they got from the library, and decide we're just a bunch of hicks who don't know much about what's REALLY good out there.
They then convince themselves that if it looks real good on paper, it MUST be a better steel than ______<insert favorite steel there, and dammed if they don't know more than all us dummies just plodding along on this old flat earth

, and decide to come in here with a chip on their shoulder, and show us up for the hicks we are.
While they are at it, they will throw in some imaginary comparisons, add some ingredients that really aren't in the real thing, and call that a challenge(I still don't get that one

).
I'm sure there are several steels that are relatively unknown, floating around out there that nobody has tried, but for the most part, if it's made, it's been tried for a knife.
Because it's not in popular usage usually means that, for whatever reason, they were found wanting. JMO.
