Larrin
Most people when talking about Japanese kitchen knives tend to consider VG10(which normally is 60-61 HRC) a poor choice compared to Blue Super(which is more commonly around 63 HRC) in regards to edge retention and potential sharpness.
Yet most people(talking kitchen knives) tend to believe Blue Super has superior edge retention... maybe an example of people believing what they want to believe perhaps because it is generally more expensive?
I haven’t tested T1 but part of the reason that M2 largely replaced it is because M2 had both higher toughness and wear resistance. (And they wanted a high speed steel with less tungsten in it).
Larrin
I dont know if this is the right place to ask, but do you have any thoughts on ZDI-1016 Damascus steel? Seems extremely uncommon outside of Russia. There was one other thread found on BF where no one really chimed in on it.
www.bladeforums.com
| Product Grade | Zladinox ZDI-1016 |
|---|---|
| Material Composition | 140H18 steel: C 1.46-1.65%, Cr 17.5-19, Si 0.15-0.4, Mn 0.15-0.35 — 60H14 steel: C 0.56-0.65%, Cr 13-15, Si <0.8, Mn <0.8% |
The 140H18 is like a very high carbon 440C similar to the non-PM XHP which was called 440XH. Relatively high wear resistance and and very low toughness. 60H14 is like 12C27.
ZDI 1016...
Has anyone had experience with using, or just general knowledge about, Russian ZDI 1016 (damascus stainless steel)? Her's a link about it, but I'd like to hear from anyone who owns a knife with this steel. http://www.terasrenki.com/en/product/zladinox-zdi-1016-damascus-steel/ Thanks for your...
I asked a dealer who sells Russian knives in this steel and he said it has "high-alloy steels 60☓14 and 140☓18"
Heres some info the OP of that thread was able to find, and it lists two different steels (analogs of the steels listed above?) than the dealer is mentioning.
Product Grade Zladinox ZDI-1016 Material Composition 140H18 steel: C 1.46-1.65%, Cr 17.5-19, Si 0.15-0.4, Mn 0.15-0.35 — 60H14 steel: C 0.56-0.65%, Cr 13-15, Si <0.8, Mn <0.8%
Thanks for the response. Sounds like it would make a pretty good knife assuming HT and whatnot is done well.
Massive carbides
The charts are the especially interesting and helpful. Thanks for your efforts Larrin. Well done and much appreciated.
Some sooner than other.
And all cars run out of gas when you drive them.
That’s one deep rabbit hole. Really interesting read and I confirmed many of my long enjoyed biases
Larrin
Do you think you will ever come out with an article (or even a post) discussing your top choices personally for different tasks? Would be interested in hearing what steels in various (rough) price ranges for things like chef knives, camping/bushcraft knives, filet knives, etc. Additionally hearing what hardness you think would suit the specific use best would also be very intresting to hear.
I usually recommend steels in terms of toughness-wear resistance balance (high toughness, balanced, high wear resistance) and also type (low alloy for forging, high alloy, stainless). Though that is mostly geared towards knifemakers rather than purchasing finished knives. It's not always just the best steels for chef's knives but that also includes different countries of origin. USA, Japanese, and German kitchen knives all tend to use different steels. So what you're recommending has utility though it does have some difficulties and pitfalls.
I dont recall your book or site discussing your more subjective thoughts on what works best where. I think I speak for a good nuber of us when I say it would be very cool to hear it.
The main pitfall is probably being dragged down into the gutter (aka the discussion) with the rest of us
Is this a response to my post?
