Thanks to Phil Zhou for becoming a Knife Steel Nerds Patreon supporter! I’ve started posting early test results for things like heat treatment experiments, retained austenite measurements, etc. on Patreon. The data will eventually be posted to this website, but if you want to see it as it comes then get on Patreon.
Thanks to Bill Wine for becoming a Knife Steel Nerds Patreon supporter!
I was interviewed on the Knife Junkie Podcast, so make sure you check that out.
Carbon steel knives are frequently used in kitchens, probably the majority of them made by Japanese bladesmiths and knife companies. Kitchen knives cut a variety of foods, and some of them are corrosive. There has been some debate about whether any of these potentially-corrosive foods can actually affect sharpness or edge retention of kitchen knives. Sharpness is controlled by the radius/width of the edge. You can read more in the article on sharpness vs cutting ability.
Thanks to John Scarborough and Robert Angerer for becoming Knife Steel Nerds Patreon supporters!
Corrosion Resistance of Steel
I have written about steel corrosion resistance in the past, like the article on adding chromium to D2 to make it a stainless which also talked about the effect of heat treatment on corrosion resistance. In the most basic terms, if we start with iron or a very low carbon steel and add chromium to it, the resistance to corrosion improves with increasing chromium :
Here at the beginning of 2019 I decided to write up a retrospective of Knife Steel Nerds so far. A lot of things happened in 2018. First of all, the Knife Steel Nerds website was started, with the first article being posted February 27, 2018. That first article was about a modified 3V steel developed and patented by Crucible but never sold as far as I know. Links to the website were not shared with anyone until March 8th, however.