New micrographs of 42 knife steels

I don't want to volunteer you or Larrin for work but when you get around to trying that steel I'd really enjoy reading your findings with that steel. As far as what Larrin is doing the micro graph images are amazing. I'm all for any kind of learning when it comes to our hobby and those pictures do tell a story. We are very fortunate that people like you and Larrin not only are doing the work but are willing to share what you have learned. I couldn't blame you if you didn't and made us buy the book, which I would. :)

Joe
 
The Mastiff said:
We are very fortunate that people like you and Larrin not only are doing the work but are willing to share what you have learned. I couldn't blame you if you didn't and made us buy the book, which I would. :)
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LOL! I agree with this wholeheartedly. I have a paid membership here and this stuff is a bargain at twice the price.

I like CPM-154 and 52100 a lot. I've really never known why, and after this article I still really don't know why.

But at least now I have an idea as to why that might be.
 
This was an excellent article.
Definitely going to look more into the Vanadis 8.
Also I was surprised that Vanax had REALLY small carbides. Likely due to the nitrogen content. (much smaller than I expected. I knew they were small, but not that small.)

And as @DeadboxHero said. Some of the larger carbide non PM steels seem pretty cool to mess with. 400 grit edges and strop with agressive compounds (4 micron or larger) and really give a buzzsaw like cutting edge.

Awesome stuff.
Keep up the excellent work.
 
ShannonSteelLabs said:
This was an excellent article.
Definitely going to look more into the Vanadis 8.
Also I was surprised that Vanax had REALLY small carbides. Likely due to the nitrogen content. (much smaller than I expected. I knew they were small, but not that small.)

And as @DeadboxHero said. Some of the larger carbide non PM steels seem pretty cool to mess with. 400 grit edges and strop with agressive compounds (4 micron or larger) and really give a buzzsaw like cutting edge.

Awesome stuff.
Keep up the excellent work.
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The Vanax nitrides/carbides are smaller because they atomize the powder first and then nitride the powder. The carbonitrides then form during the hot isostatic pressing process which is at a lower temperature than when they form during atomization. Lower temperature means smaller.
 
Thanks for this work Larrin, you’re building a superb resource of information.

One of the things I’ve been enjoying most about your Knife Steel Nerds articles is the historical research.

I’d actually be quite interested to see micrographs of ‘historical’ steels as well.

For example, what does a high quality, forged Sheffield or Solingen made carbon pocket knife bladesteel from the 19th or early 20th century look like?

What do the early stainlesses used in pocketknives look like?

What does a ‘poor quality’ stainless on the cheapest of ‘throwaway’ knives, like a $2 kitchen knife, or gas station knife look like?

Perhaps pocket knives with broken blades or snapped tips could be used as donors?

I’d be fascinated to see some micrographs tracing the historical development in the microstructure of cutlery steels, as well as some comparisons and explanations of poor quality, hastily heat treated knife steels.
 
Larrin said:
The Vanax nitrides/carbides are smaller because they atomize the powder first and then nitride the powder. The carbonitrides then form during the hot isostatic pressing process which is at a lower temperature than when they form during atomization. Lower temperature means smaller.
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Awesome!!
Thanks for the extra info.
 
Cambertree said:
Thanks for this work Larrin, you’re building a superb resource of information.

One of the things I’ve been enjoying most about your Knife Steel Nerds articles is the historical research.

I’d actually be quite interested to see micrographs of ‘historical’ steels as well.

For example, what does a high quality, forged Sheffield or Solingen made carbon pocket knife bladesteel from the 19th or early 20th century look like?

What do the early stainlesses used in pocketknives look like?

What does a ‘poor quality’ stainless on the cheapest of ‘throwaway’ knives, like a $2 kitchen knife, or gas station knife look like?

Perhaps pocket knives with broken blades or snapped tips could be used as donors?

I’d be fascinated to see some micrographs tracing the historical development in the microstructure of cutlery steels, as well as some comparisons and explanations of poor quality, hastily heat treated knife steels.
Click to expand...
That would be fun. But like you said acquiring knives to destroy would be the most difficult part.
 
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