Update 6/19/18: I have added new toughness numbers from a 1962 publication comparing 440C and 154CM. Go to the bottom of the article to see them. Thanks to Russ Andrews for sending me the article.
Thanks to Sal Glesser, Brian Huegel, Mark Bellou, Timothy A. Johnson, Daemon Lindenmayer, and David Olkovetsky for becoming Knife Steel Nerds Patreon supporters! We reached our goal of funding an edge retention study!
Thanks to Phil Wilson for become a Knife Steel Nerds Patreon supporter. We have now reached our second goal of funding a toughness study! I will start putting together the plan and discussing it with the patrons. Next goal: funding an edge retention study.
This article was discussed on the very popular Skeptic’ s Guide to the Universe podcast: https://www.theskepticsguide.org/podcast/sgu/670
Nearly a year later they briefly discussed the article as being very impactful in correcting some common knowledge they had always believed: https://www.theskepticsguide.org/podcast/sgu/714
Larrin,
Someone said austempered o1 would be as tough or tougher then martempered 80crv2. Could you help me wrap my head around that?
I have an affinity for fine grained simple steels, and o1 being precision ground and available in all different sizes is great, but if 80crv2 has a finer grains structure and is tougher I’d be sold. It’s for a run of belt hawks that will be used primarily for woods and hunting duties not destruction tools. But I’d also like to focus on one steel for a while and curious if for small to medium belt knives which you’d recommend? I’ve played with most of the high wear and too steels, but haven’t messed with too many of the high carbon steels as I hated 1095.
Thanks to Shawn Houston and Tyler Christian for becoming Knife Steel Nerds Patreon supporters. We have reached our first goal and therefore I will be interviewing Devin Thomas and posting it as an article to the website.
Thanks to Gary Cornell and Devin Thomas for becoming Knife Steel Nerds supporters on Patreon.
Last Time, in Steel History….
When we last left steel history, the first high speed steels had been developed which had led to an explosion in steel development. I covered all of this in The History of the First Tool Steel. A few highlights of that article:
Update: I have started a Patreon page to fund research projects which you can read about here – http://knifesteelnerds.com/how-you-can-help/
To harden steel you heat it up to high temperature to form a phase called austenite, followed by rapid quenching to make a very strong phase called martensite. Hardness is a measure of strength. I covered the process of austenite formation in the following post: Austenitizing Part 1. To summarize that post:
This past week I did a quiz on my site to get a feel for the level of knowledge of my readership (or at least the ones that take quizzes) and of course for fun: Take the Quiz Here.
At the time of writing there are more than 900 responses to the quiz (update: 1000!), which I think is a success. I have performed some analysis of the results of the quiz and so I will go over some of the questions that tripped people up and how I might adjust what I write about on this site based on the responses.
High carbon, tungsten-alloyed forging steels see consistent use in Japanese knives with steels like the Hitachi Blue series and Takefu V-Toku steels. These steels differentiate themselves from many other knife steels due to their use of tungsten alloying, but not for providing hot hardness like in high speed steels, but for wear resistance. Tungsten-alloyed steels are as old as tool steels themselves, as I covered in an earlier post: The First Tool Steel. However, simple tungsten-alloyed steels have been on their way out in the USA since at least the early 60’s [1]. The tungsten added to the steels leads to the formation of very hard tungsten carbides for steels that can be as wear resistant as air hardening steels like D2 or M2 but with the ability to normalize and anneal the steels without precise temperature control.
