Search results

The testing I was referring to earlier was done on a CATRA machine. Looking over it though, the cryo procedure was not provided in detail. It was evidently a relatively short soak, perhaps just long enough to equalize at temperature, but a specific time was not given.

Would you care to elaborate?

All that comes into play. I'm thinking specifically of a tester on another forum who had a well known heat treater take care of several blades, which he then tested to see the effects of various things, one of which was cryogenic treatment. I'd have to assume the heat treater he used knows...

The issues with ceramic blades are many. However, if you are cutting soft material, such as meats and most vegetables, then it's a workable choice. They do hold an edge MUCH longer than steel blades, as long as you don't break them. They are fragile enough that you can break the edge by...

"They are dead wrong, as usual..." That seems a little presumptive of my sources, don't you think? As it happens I did find some new ones though. Verhoeven's paper on knife edge wear provides references where the steel manufacturer states steels such as AEB-L/13C26 can be heat treated to...

Its generally though to improve things, but some users report non-cryogenically treated blades hold their dges longer. It's not a "have to" thing though.

Where are you getting this information? Virtually every source I've seen is exactly backwards to that. The ability to form carbides depends on both (or all) elements involved. There is relatively low carbon (compared to most powder steels) but there is plenty of chromium. Increasing either...

How can you get iron carbides without chromium carbides? The various micrographs of AEB-L/13C26 I've seen show very fine carbides, and the standard heat treatments put the austenization temperatures right in the area of a mixture of austenite + chromium carbides, which will produce martensite...

There won't be any iron carbides either. Chromium is a stronger carbide former than iron, and with as much of it as there is in these types of stainless, if there isn't any chromium carbide, there won't be any iron carbide either. This is also all heavily dependent on heat treatment. Standard...

There are reactions that can happen during the cooling between tempers that don't happen during one long temper. If time is of the essence, you can do two 1 hour tempers, cooling in between in water.

It was done using an angle guide. I have a video on my youtbe channel sharpening on my sharpening guide blocks. I used a 17 degree per side block.

AEB-L & similar steels have a very fine array of small carbides. It can have no carbides if you want, but the hardening temps are not usually high enough.

A quick look and some dirty interpretation of the charts looks to be around 11%, though still below the threshold of 12%. Depending on the use and intent of the knife, hardness could well be more important than corrosion resistance. However, someone else asked a similar question a while ago...

John D. Verhoeven's book Metallurgy for Bladesmiths has a procedure for minimizing retained austenite in simple stainless steels, like AEB-L, 13C26, 12C27, and similar steels. He lowers the austenizing temperature to ~1900 degrees F, oil quenches, and tempers at 380 degree F range, and...

The issue I have is that maker publishes the temperatures he uses without that tidbit of information regarding his oven. If he worked in isolation, it wouldn't really matter. The F, C, and K temperature scales just take known starting points and scale in between. The difference is there are...

In a lot of the secondary hardening steels, they are intended to be used in the temperature ranges just below the secondary hardening peak. They get tempered at say 1000 F for service temperatures in the 800 to 900 range. Also, many steels are listed or designed with coating in mind, and some...

It's mostly a reference to the fact that there are about a dozen ways to any given hardness value, but for blades, not all are equal. It particularly applies to the secondary hardening steels and complex stainless. I'm not really enthused about stainless steels treated in the higher tempering...

Well, lets see. What hardness range are the calibration blocks and other steels? If they're in the same range, it looks like there's another issue. If he's using a 58 HRc cal block, it just might, might, be out of calibration in that high range. Or, his tempering oven could be off, or this...

Oh, and to stay more directly on topic, I tend to view Cruforge V as vanadium based 52100, and would start by treating them similarly.

Think of it like this. Use clay instead of sand, and marbles instead of rocks. Now use just one finger instead of your whole hand. Do you notice any difference if you push a marble into the clay with one finger or just push your finger into it? That analogy applies when the carbides are...