Austenitizing, Normalizing, Toughness

Knife Steel Metallurgist Juha Perttula

Thanks to the new Knife Steel Nerds Patreon supporters! Steve, Bruce Blake, Michael Glaser, James F Khoury, Paul Horner, and Shane Sibert.

Intro

Juha Perttula has a doctorate in metallurgy and he has published several studies in scientific journals on heat treating knife steels. So for this article I want to feature not just an individual study but a person’s work. His studies have focused on traditional bladesmithing, low alloy and carbon steels, and wootz Damascus. He also makes and sells knives which you can read about at his website, juhaperttula.com. Juha’s website also has links to the articles I will be discussing below, and I recommend you read them in addition to my commentary. read more

Hardness, Nitrogen-alloyed

Why Nitrogen Knife Steels are Soft

Thanks to the new Knife Steel Nerds Patreon supporters! Hunter Chen, Claas, Curtis Fowler, Saptak Dutta, Tracker Dan, Paul Pedrazzi, 150LAT10N, James Kane, Vincent Franchino, and Jack Bashear.

I also have some Patreon-exclusive bonus content related to this article such as Nitrobe 77, Nitro-V, and 14C28N steel hardness data and experiments on the effects of the high temperature temper on nitrogen steel hardness. read more

Heat Treating and Processing

How to Heat Treat 80CrV2

Thank you to all the new supporters on the Knife Steel Nerds Patreon! This type of research in heat treating wouldn’t be possible without all you supporters. Jim Ballard, Distal Steel, Max Vasilatos, Samuel Hicks, Gundam Iupus, Michael Brauer, Luong La, Chris Hancock, Todd Ellner, Brendon Novak, Yannis Hmade, Kyle Daily, Kenneth Proefrock, JRG, Jason Keen, Robert Johnson, Travis, C. Thomas Guething, Kevin Lavery, Zac War, Justin Smith, Jay Mwangi, Kiyoul Park, Luis Maian, Scott Maslowe, HK Knifeworks, James Hunsberger, Nicholas, Bruce Blake, Matthew Hutchinson, FOBOS Knives, Reiff Knives, Raphael Dall’Anese, Jonathan Shook, Tony Garcia, Dean Paxton, Carey A. Buckles, Pops Knife Supply, J. McConnell, and blank blank. read more