rhinoknives
Well-Known Member
I have a question here about knife steels and we can use CPM-154 and 1095 as our examples.
Also It not my intent to start a debate over stainless vs carbon steel
I use mostly all stainless and notice how much harder it can be to grind on my 2 x 72" belt machine both HTed and not HTed that a carbon steel. Also stainless is harder to sharpen but it stays sharp longer has been my experience.
So the question is does the Chromium and other alloys added to make a steel "Stainless" Also give an abrasive resistance that also adds a toughness or perhaps shear resistance is the term for what I am noticing?
What would be the correct terminology for this effect and can anyone explain and show some data on this?
Thanks.
Also It not my intent to start a debate over stainless vs carbon steel
I use mostly all stainless and notice how much harder it can be to grind on my 2 x 72" belt machine both HTed and not HTed that a carbon steel. Also stainless is harder to sharpen but it stays sharp longer has been my experience.
So the question is does the Chromium and other alloys added to make a steel "Stainless" Also give an abrasive resistance that also adds a toughness or perhaps shear resistance is the term for what I am noticing?
What would be the correct terminology for this effect and can anyone explain and show some data on this?
Thanks.