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Material selectoin - gain size for tool steel vs. stainless tool steel
The more research I do, the more I uncover the benefits of carbon / alloy tool steel for a good edge.
With the fine carbides from even a plain carbon steel like 1090 or super fine from austempered 52100, the edge can be very fine and strong.
Stainless on the other hand is has very large carbides - 10microns or more, resulting in a much larger STABLE edge angle. (25+ degrees). Carbides are so big they can't be held in the matrix at those edge angles.
Work done by Cliff Stamp and Roman Landes point clearly to this issue, test results show these super s30v high carbide allows to be good in slicing abrasive media, good wear, that's pretty much all those big carbides have to offer!
What stainless works the best for a chef knife with the above in mind? What is the stable edge for a stainless chef vs. std carbon steel?
Many commerial knives use some type of 0.60C stainless.. hmm.
Last edited by twistedneck; 07-30-2006 at 04:13 AM.
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