bush-haus,
Sorry for not answering sooner but I wanted some time to properly formulate a serious answer to you.
I don't know where you got that information but I do not believe that to be true. That is also the opinion of our resident consultant, Dan Maragni. FWIW, Dan was one of the first ABS Master Smiths way back in the 1980s. He knows both hand forging and factory processes. He is also a very serious student of edged tools/weapons, metallurgy and blade testing. We both happen to think that the steel mills do a pretty good job of rolling (a type of forging) the steel to thickness, grain direction and size. While forging offers some interesting blade making techniques, it does little to determine the final blade hardness.
Steel hardness, whether it is 5160, or any of the current existing knife steels, has more to do with the inherent steel properties and the heat treatment designed for each steel than the type of forming processes that go into the blade. Each steel has alloys which add or subtract properties to the particular steel. These alloys determine the heat treating protocol for each steel. The protocol is also tweaked to get the particular properties we require from the blade; ie; lateral toughness, edge holding, rust resistance, etc.
As a factory, we do a lot of internal and outside metallurgical testing to optimize our processes and knife properties. Data, numbers, facts are our friends and we spend a lot of time and dollars to get it right.
We try to get the end user a blade that meets what we are trying to accomplish with the knife whether it is optimal edge holding, impact toughness, ease of sharpening. Each series of knives are different for different tasks.
Your question is a good one to spark some discussion.
Hope this helps.
Best Regards,
Paul Tsujimoto
VP of Engineering
Ontario Knife Company.