Why is ats-34 so prevalent among custom makers ?

I think the high tech stainless steels are more a matter of fashion than function. They're really all pretty good.

My opinion is that modern high tech knives are hardened too much. I'd like to see blades tempered a little softer to improve toughness. Maybe I'm one of those rare people who have no problem sharpening knives and who does it often. Edge retention is overplayed in my opinion. Take care.

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Fred
Knife Outlet
www.knifeoutlet.com

 
a little history....bob loveless popularized 154cm....and then HE got the president of hitachi to start making ats34 cause he wanted a cleaner vacuum melted steel with a few small changes...the hitachi prez is a big knife buff and so ats was introduced to the u.s. knifemaker...i have been using it since it first came into this country...at about $4 a pound it was a great deal...i bought as much as i could at that price..still have some....from 12 or 13 years ago...i have made dozens of 3/16" stock flat ground machetes out of it and have NEVER had one come back with even a chip in it....and they come back for resharpening regularly...i even had a friend say he pounded his on the concrete just to see how much it could take....by the way.. i send my knives to PAUL BOS...he is very experienced...has the BEST equipment...and always does it right....the edge does roll over when you get a very thin edge on it.. i dont like that...but it is very tough..if you heat treat it right....using a paragon oven and dry ice is not my idea of proper heat treat..thank you...sincerely.

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http://www.mayoknives.com


 

What's this about a paragon oven and dry ice?

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Regards,
Ron Knight

Yeah I'm crazy, but what do you want me to do about it
 
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