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:34:Good grief. We don't even sell knives on our site (though we do post pictures of some of our maker's art.) ---------------------------------------------------------------------------------------------- Customer ID: xxx-xxx-xxxx Hello, We wanted to alert you that one of your sites...

Last week, Enco had a 25% off sale.

Nothing to do with this thread, but I share your frustration. I think one of the problems is that people get an idea in their head and set out to prove it. In fact, the true test would be to set out to disprove it - blind. Only then has is passed any meaningful challenge. Having said all...

Lots of ideas - hopefully a couple help. Belts are a huge part of keeping things cool. (Disclaimer - I sell belts but can't sell outside Canada) The suggestion to use belts like they are free rings true. A dull belt is just 72" of frustration. You mention you are grinding slow. Many belts...

FWIW, my favorite is Industrial Formulators G2. I first bought it because it's "niche" is oily or waxy substrates and I was using cocobolo. It served very well on those knives and on many more since, including the restaurant steak knives I have referenced in other posts. Looooong cure. :-)

Couldn't agree more - Properly stabilized wood doesn't need any additional finish. Having said that, some do like the different look and feel of an oil finish. One suggestion would be to skip the tripoli. Anything wax based will be darn near impossible for subsequent finishes to stick to.

Toughness has many different meanings -and you can pick and choose your data. S30V looks pretty good now doesn't it. This snip also explains some of the "toughness" differences. By the way the change from 2.5 to 3.0 you references can be viewed as 'only half a point' - or as a 20%...

Just for the record, I'm not putting down AEB-L. AWESOME steel - easy to machine and heat treat predictably, takes a scary edge, holds it well, and very reasonably priced. It too was designed for cutting. Just a hugely different cutting task. It would probably be my first choice /...

Direct from Crucible

Actually CPM S30V was designed specifically for cutlery and CPM S35VN was developed to improve toughness and machinability of S30V. Both nice steels. Superpremium - Yes. Belt eaters - Yes. Pricey - yes. End product - sweet!

Really interesting thread. I've suggested to people in the past that 62 on AEB-L is playing on the edge, and best reserved for a chef who knows how to treat his blade. An excellent point has been raised by Darrin, that edge geometry may be able to compensate for that. I accept that, but...

Not sure this contradicts anything we have always been taught. All things HT are a combination of time and temperature. This is simply a substitution of time for temperature.

Three suggestions; Build a simple forge and HT blades yourself. This involves a learning curve - can be done fairly cheaply - probably a few failures - and a limited steel selection. This becomes economical around 6 -10 blades maybe. Buy a HT oven. This still involves a learning curve - and...

NP. :-) In my world, it comes from Aldo.

I might be wrong, but I think AEB-L is from Uddeholm.

Of course it's possible - and steel is a good example. ATS34, 154CM and CPM154 and RWL34 are all essentially the same alloy. I haven't used ATS34 for years, but it used to suffer from internal inclusions. 154CM is an excellent blade steel with good performance. CPM154 is made with Crucible's...

Hockey puck - cut in half the way you would cut a pie in half. Can also take a small slice out of one of those halves and use the remainder. Use 1" strips of sandpaper. The methods above are best for removing everything that is not a scratch. The hockey puck is good for getting out a small...

Ken First, you can straighten those blades in temper with a three point clamp up. Second, Sandvik aren't the only metallurgical engineers in the world. Their alloys aren't that different from - say Crucible. Crucible says long soak. Sandvik says short soak. Crucible says at least dry ice...

I'm not an electrician - but if we take a S.W.A.G. that your grinder and lights and running truck might be drawing about 1300 watts, at 12 volts, that's a draw of about 108 amps. I'd be surprised if the stock alternator delivered that much and even if it did, it would require some very heavy...

Years back,I sent some steak knives to coastal Georgia. The handles were stabilized Thuya Burl (a very difficult material to stabilize). Though the agreement was for gentle handwash, they soon were tossed into bus tubs and put through a commercial dishwasher several times a day. Four years...