New Q&A video with questions from Patreon supporters. Go to Patreon.com/KnifeSteelNerds if you want to support knife steel research.
00:00 Ultra high toughness with ferrite/martensite steels?
05:09 Normalize 80CrV2 with stock removal?
09:18 How much forging to eliminate carbide stringers?
11:16 Will CruForgeV ever come back?
12:25 What is the most important property for knife steel?
15:04 Different CATRA test for cooking knives?
17:22 Does bainite have a place in knives?
20:22 Austenitizing soak time?
23:40 High temperature tempering is bad?
Hello Larrin,
thank you very much for this great video, very informative/educative as usual.
I would like to ask you two questions:
1) At exactly 10:05 you mention that toughness is lower/reduced when steel is broken “across” the elongated manganese sulfides and carbide stringers, but isn’t when the steel is broken “along” those elongated features that toughness is lower (transverse < longitudinal toughness)?
2) Food not being abrasive (fortunately for our teeth!) why do steels with higher wear resistance seem to have higher edge retention (everything else being similar) in food processing/kitchen knives?
I've always thought that the least important steel property for kitchen knives was abrasive wear resistance as food is not abrasive at all, so I'm somewhat confused…
I re-listened the sections where you treat these two questions a couple of times but still don't understand, sorry…
Thanks a lot for your help!
Best regards,
Sebastien Vallieres
1) Orientation and transverse toughness is explained in this article: https://knifesteelnerds.com/2018/05/28/chipping-of-edges/
2) Whether or not kitchen knives see abrasive wear is an open question. Could be that they still see abrasive wear from certain foods, or from cutting boards, etc.