We need a knife steel champion.... a guy that will nurture this thread and turn it into the ultimate knife steel reference on the interweb.
The Steel Guru does not have to be an expert by any means. They just need to help manage this thread with me.
In the mean time, let's start posting information on knife steels and we will get to work on this thing.
t
- The guy that steps up to be the Steel Guru should have a head start on knowing a thing or two about knife steel.
- They will be given moderator status and moderate any negative crap out of the thread with out hesitation. Opinion on knife steels gets heated quickly and entrenched opinions on knife steel performance degenerate into slams and barbs. We aren't doing that.
- The Steel Guru will sort fact from opinion and recap the facts into the top message in the thread and leave the opinion postings as they are.
- All steels will be compared to 440C as a base. ie CPM154 will out cut 440C by 35% in a CARTA test (I just made that up now as an example)
- We need an alloy breakdown for each steel.
- We need a heat treat process or two for each steel.
- We need to know how the "big 3" are for each stainless steel: edge retention, toughness, corrosion resistance. Non-stainless steels edge retention and toughness.
- Anything else
The Steel Guru does not have to be an expert by any means. They just need to help manage this thread with me.
In the mean time, let's start posting information on knife steels and we will get to work on this thing.
t