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- Mar 5, 2009
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- 1,752
I assume its the same for pretty much all of ESEE's blades (save the HEST Folder's D2 steel), but I couldn't find anything with a search to these forums or ESEE's site.
Just curious is all - if this is a secret company recipe, then cool, but I've been curious as to the various knife-makers' choices of steel and how heat-treating and tempering are actually often as important as the choice of steel in the first place.
And I've heard folks talk about how ESEE's 1095 steel is actually harder and holds an edge longer than other knives made of 1095.
Just curious is all - if this is a secret company recipe, then cool, but I've been curious as to the various knife-makers' choices of steel and how heat-treating and tempering are actually often as important as the choice of steel in the first place.
And I've heard folks talk about how ESEE's 1095 steel is actually harder and holds an edge longer than other knives made of 1095.