- Joined
- Mar 8, 2015
- Messages
- 135
I didn't even notice the full title. Yes someone definitely got taken there. Some people have no morals. It's a shame.
You may think I'm crazy...just got one today...
Man it was a b..ch to force a patina...
Looks crazy but I'm gunna use it and would prefer as little rust as possible
this was lemon juice, vinegar and cold gun blue combo...
View attachment 652747View attachment 652748
Whoa! That's a heavy patina...
My Gayle Bradley has such a light patina after years of use, you can still confuse it for stainless. I coated it once maybe twice with Tuff Glide in its life.
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It's the steel. The higher the carbide content the sharper the knife will feel because the carbide act as teeth. If you were to magnify the edge there would be thousands of tiny teeth on the edge. It's the powdered carbide dissolved in the steel. So generally more carbide = more cutting power. Whenever I look at steel I check 3 things: carbon content, more carbon = harder steel. Chromium, above 14% = stainless, under means not. Then carbide, molybdenum, vanadium, and tungsten = cutting power, wear resistance, and toughness. Sometimes I check cobalt, but that's a whole other story lol. Anyways, tungsten is the best cutting carbide out of the group, but it also makes the steel extremely brittle because it forms in large pieces which makes faults in the steel. However the cpm process helps with this, and whatever magical blend m4 has in it makes this stuff tough as hell with a massive tungsten content. So what you end up with is a ruthlessly sharp knife with extreme cutting power and wear resistance.I show new customers all the time how a low carbide carbon steel will cut paper all day long, but take it to a piece of paracord and jt just runs it over; whereas modern carbide steel cuts straight through time after time. Makes a lot of people switch from that cheap Chinese kershaw to a shiny new Benchmadei know this is a bit retarded i normally don't put too much stock into the idea that "holy shit this thing is sharp" but i'll be fucked if this bhq pm2 isn't the sharpest fucking knife straight from the factory i've ever touched, is this anything to do with the blade steel or just a particularly attentive sharpening job from spyderco?
what did you guys find with yours?
Will the stock sharpmaker angles be fine for this steel?
Spyderco sets their angles at 20 per side, (40 inclusive)Will the stock sharpmaker angles be fine for this steel?
Slice of onion?
I like that. It looks a little longer than some of the others I have seen. What is it made out of and where may I ask did you get it?