1. The chemistry of theres a mite
Cole Hawkins The History of Knife Metal
Harder steel between a softer one is an expensive process that to some extent gives the benefits of both types. Steels that did not fit into the stainless category because they may not have enough of a certain elements. As a weapon, the knife is universally adopted as an essential tool. It is the essential element of a fighting knife. The length of the blade was chosen to give several inches of blade to penetrate the body after passing through the 3 in (7.6 cm) of the thickest clothing that was anticipated to be worn in the war, namely that of Soviet grate cost. Later production runs of the F–S fighting knife have a blade length that is about 7.5 in (19 cm). By this he meant standing there toe-to-toe, with the same weapons
And trying to kill each other like civilized gentlemen.
“The length of the blade was chosen to give several inches of blade to penetrate the body after passing through the 3 in (7.6 cm) of the thickest clothing that was anticipated to be worn in the war, namely that of Soviet. Later production runs of the F–S fighting knife have a blade length that is about 7.5 in (19 cm). Popular sword manufacturers that use 5160-spring steel are Hanwei Forge and Generation 2. 5160 spring steel is mainly used on medieval type swords.”
Stainless steel is a popular class of material for knife blades because it resists corrosion and is easy to maintain. However, it is not impervious to corrosion or rust. In order for a steel to be considered stainless it must have chromium content of at least 13%.
The principle of stainless steel is that in an oxidizing chemical environment the oxide chromium and sometimes nickel and other metal oxides is stable, and when in a reducing shortage of oxygen environment at least one metal is stable. This usually works except in an acid environment. Knife steel can contain limited chromium and very little nickel. So, even though stainless, hard knife steel has limited resistance to corrosion.
Austenitic stainless retains its non-magnetic crystal structure at room temperature usually because it has high nickel content. It is therefore not hard enable by heat-treating as typical hard steels are. So as knife steel it depends on other hardening methods such as alloying elements and cold working.
Carbon steel is a popular choice for rough use knives. Carbon steel tends to be much tougher and much more durable and easier to sharpen than stainless steel. They lack the chromium content of stainless steel making them susceptible to corrosion.
Carbon steels have less carbon than typical stainless steels do but it is the main alloy element. They are more homogeneous than stainless and other high alloy steels having carbide only in very small inclusions in the iron. The bulk material is harder than stainless allowing them to hold a sharper and more acute edge without bending over in contact with hard materials. But they dull by abrasion quicker because they lack hard inclusions to take the friction. This also makes them quicker to sharpen. Carbon steel is well known to take a sharper edge than stainless.
Harder steel between a softer one is an expensive process that to some extent gives the benefits of both types. Steels that did not fit into the stainless category because they may not have enough of a certain elements. As a weapon, the knife is universally adopted as an essential tool. It is the essential element of a fighting knife. The length of the blade was chosen to give several inches of blade to penetrate the body after passing through the 3 in (7.6 cm) of the thickest clothing that was anticipated to be worn in the war, namely that of Soviet grate cost. Later production runs of the F–S fighting knife have a blade length that is about 7.5 in (19 cm). By this he meant standing there toe-to-toe, with the same weapons
And trying to kill each other like civilized gentlemen.
“The length of the blade was chosen to give several inches of blade to penetrate the body after passing through the 3 in (7.6 cm) of the thickest clothing that was anticipated to be worn in the war, namely that of Soviet. Later production runs of the F–S fighting knife have a blade length that is about 7.5 in (19 cm). Popular sword manufacturers that use 5160-spring steel are Hanwei Forge and Generation 2. 5160 spring steel is mainly used on medieval type swords.”
Stainless steel is a popular class of material for knife blades because it resists corrosion and is easy to maintain. However, it is not impervious to corrosion or rust. In order for a steel to be considered stainless it must have chromium content of at least 13%.
The principle of stainless steel is that in an oxidizing chemical environment the oxide chromium and sometimes nickel and other metal oxides is stable, and when in a reducing shortage of oxygen environment at least one metal is stable. This usually works except in an acid environment. Knife steel can contain limited chromium and very little nickel. So, even though stainless, hard knife steel has limited resistance to corrosion.
Austenitic stainless retains its non-magnetic crystal structure at room temperature usually because it has high nickel content. It is therefore not hard enable by heat-treating as typical hard steels are. So as knife steel it depends on other hardening methods such as alloying elements and cold working.
Carbon steel is a popular choice for rough use knives. Carbon steel tends to be much tougher and much more durable and easier to sharpen than stainless steel. They lack the chromium content of stainless steel making them susceptible to corrosion.
Carbon steels have less carbon than typical stainless steels do but it is the main alloy element. They are more homogeneous than stainless and other high alloy steels having carbide only in very small inclusions in the iron. The bulk material is harder than stainless allowing them to hold a sharper and more acute edge without bending over in contact with hard materials. But they dull by abrasion quicker because they lack hard inclusions to take the friction. This also makes them quicker to sharpen. Carbon steel is well known to take a sharper edge than stainless.