Titanium chef knife?

Rockwelledge75 said:
Sorry I was just trying to bring it back to the topic of knives, I'm sure your swords perform admirably even at somewhat lower harnesses because of that amazing spring like yield strength of titanium. But if we're talking knives personally in my option I think the blade material needs to be a higher hardness especially if it doesn't have wear resistant carbides in it, has nothing to do with resistance to edge deformation I know we already went over that.
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Well, there's nothing on the kitchen cutting board that's over 55 C scale hardness, and if you need to chop cooked bone for some reason, pick a different blade than your painstakingly-formed, thin, hardened titanium alloy custom chef's knife. I don't really know what to say. /shrug
 
Mecha said:
Well, there's nothing on the kitchen cutting board that's over 55 C scale hardness, and if you need to chop cooked bone for some reason, pick a different blade than your painstakingly-formed, thin, hardened titanium alloy custom chef's knife. I don't really know what to say. /shrug
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Fair enough, I could go into how cutting lots of rope wears on blades with out being anywhere near hrc 55 but chef knives nor swords are used for cutting rope so I think the right titanium with the right heat treatment should be fine for the purpose, honestly though I would trust something far more from a custom maker such as your self than from one of these mass producers, to many stories of edges flattening out, even with sintered carbides in the blades and to many stories of edges losing there razor edge after only one night on the chopping board and that's assuming you can even get a razor edge to begin on these things. My best guess from all the reading I've done on these mass produced ones is that while they seem to perform super well on katra machines they don't in reallife because they can hold a semi sharp edge for a long period of time almost never getting fully dull but your razor edge disappears almost immediately even on soft food and for me that's just unactable in the kitchen.
 
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Rockwelledge75 said:
Fair enough, I could go into how cutting lots of rope wears on blades with out being anywhere near hrc 55 but chef knives nor swords are used for cutting rope so I think the right titanium with the right heat treatment should be fine for the purpose, honestly though I would trust something far more from a custom maker such as your self than from one of these mass producers, to many stories of edges flattening out, even with sintered carbides in the blades and to many stories of edges losing there razor edge after only one night on the chopping board and that's assuming you can even get a razor edge to begin on these things. My best guess from all the reading I've done on these mass produced ones is that while they seem to perform super well on katra machines they don't in real because they can hold a semi sharp edge for a long period of time almost never getting fully dull but your razor edge disappears almost immediately even on soft food and for me that's just unactable in the kitchen.
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There's also the phenomenon of plastic kydex sheaths scratching even really hard steel.

After all my blithering forth in attempt to explain what I'm trying to do with these alloys, which probably looks ridiculous to any trained metallurgist, ultimately the heat treatment and alloy selection I use is novel. The skills and procedures were all developed over time specifically for use on swords and constantly tested for performance. There are no mass-produced titanium alloy knives like them, and no titanium alloy heat treatment that's the same.

Whatever you read that said BT23 only gets to HRc 48 has nothing to do with my work, nor does any industrial ti heat treatment schedule, nor any of the original purposes for which an alloy was developed.

I also wanted to clarify that of course hardness matters and is correlated with knifey goodness in ti blades like others, and I can control the hardness through heat treatment, but the microstructure is more important. People are way too obsessed with how far a tiny diamond-pointed cone can press into a material under a given load.

There are very few mass-produced, hardened titanium alloy knives, and a lot of what you find isn't really titanium alloy, or is really low quality like those diving knives.
 
good luck sticking your titanium kitchen knife to your fancy magnets
 
Lorien said:
good luck sticking your titanium kitchen knife to your fancy magnets
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I heard a rumor that there's an old Japanese guy up in Canada who's making titanium alloy kitchen knives by hand. I'll see if I can find out more info.
 
Danke42 said:
A $50 knife? We're still pretty far away from April 1.
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Lol yea I was surprised at the price to especially considering titanium is usually more expensive than steel but upon further investigation these knives are crap, I don't even think they heat treat them, the only reason they hold a some what decent edge it the carbide they put in them but it's more like they hold this sub par semi sharp working edge that performs well on katra machines but in the real world leaves you frustrated as the knife catches on a common tomato before cutting through it, some people report it can get so bad it's just ripping the flesh at first before the cut.
 
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Here's a website claiming ocean master's beta titanium knife has a custom formulation of a beta alloy capable of hrc 60 to 65 http://www.oceanmaster.com/KnivesFeatures.htm

If true it's interesting they developed there own proprietary alloy just for their knives but as Mecha said titanium gets some weird grain structure past 60 hrc and can't get sharp so I wonder if it's even any good.
 
Rockwelledge75 said:
Here's a website claiming ocean master's beta titanium knife has a custom formulation of a beta alloy capable of hrc 60 to 65 http://www.oceanmaster.com/KnivesFeatures.htm

If true it's interesting they developed there own proprietary alloy just for their knives but as Mecha said titanium gets some weird grain structure past 60 hrc and can't get sharp so I wonder if it's even any good.
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You're falling for every scam in the book.
 
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