New steel coming!

Stuart Davenport Knives

Knifemaker / Craftsman / Service Provider
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Feb 7, 2022
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So there is a new steel hitting the market soon, to be distributed by GFS called "Sheffcut". It is a kitchen knife steel made by Sheffield and is basically 26c3 with a 0.1% niobium addition. This will give a finer grain structure, better toughness, and better wear resistance over 26c3. Pretty cool! Can't wait to try the new Apex Ultra as well!
 
So there is a new steel hitting the market soon, to be distributed by GFS called "Sheffcut". It is a kitchen knife steel made by Sheffield and is basically 26c3 with a 0.1% niobium addition. This will give a finer grain structure, better toughness, and better wear resistance over 26c3. Pretty cool! Can't wait to try the new Apex Ultra as well!
That sounds like a great addition. Hopefully we will see something on knifesteelnerds.com about it eventually. I've really liked reading about niobium steels and I'm impressed with what it does for them. I certainly like 26c3.
 
That sounds like a great addition. Hopefully we will see something on knifesteelnerds.com about it eventually. I've really liked reading about niobium steels and I'm impressed with what it does for them. I certainly like 26c3.
At 0.1% the niobium is only for grain refining. The question will be whether that makes a difference with 26C3 since the steel has a significant amount of iron carbide (cementite) that helps with grain size in the normal heat treating range: normalizing, annealing, austenitizing, etc. So the main time where the niobium can help is at forging temperatures.
 
I was under the impression that a good soak at ~1700°F for a normalizing treatment would dissolve just about all the cementite. But I don't have a PhD in metallurgy!
 
I was under the impression that a good soak at ~1700°F for a normalizing treatment would dissolve just about all the cementite. But I don't have a PhD in metallurgy!
According to the phase diagram, yes. In practical terms it needs significantly more temperature than that. For very high carbon steels or high chromium steels (52100) all of the carbide isn’t dissolved when using normally recommended temperatures. Presumably this is a balance with keeping the grain size reasonable but I’ve never seen a source that gave a reason for this. Perhaps they were unaware all of the carbide wasn’t being dissolved and by the time it was experimentally determined things were already standardized. It could be an interesting area to explore to see if an excessively high normalize followed by a lower grain refining cycle would be superior. You’d have to intentionally form grain boundary carbide first before comparing the different thermal cycles.
 
One thing that is also nice, beside the Niobium addition, is that it does have a slightly different base composition from 26c3, namely a wee bit more carbon on average and slightly lower Cr and Mn. This might make it quite lovely for hamons, maybe even better than 26c3 in that regard. If only it was available in thicker stock than 3mm I'd be all over it
 
Funny how I am always looking for stuff that is 3mm and under! Preferably 1mm-2mm. Especially kitchen knives, which this steel and others like it are just seemingly tailored made for.
 
Funny how I am always looking for stuff that is 3mm and under! Preferably 1mm-2mm. Especially kitchen knives, which this steel and others like it are just seemingly tailored made for.
If you are doing stock removal then indeed that is some well tailored stuff in that thickness, can't blame you for favoring thin stuff straight out of the box! And I can understand GFS for putting the emphasis for thinner stuff, their market is probably mostly for craftsmen like you and smiths with power hammers like myself must account for a smaller percentage of their sales, can't blame them that is a smart move on their part. Thing is as a smith I tend to favor thicker stock so I can hammer it down thinner if I want, forge the taper on a blade instead of grinding it to keep a lovely kurouchi finish, or make my own san mai with big chunks of steel and then draw out a billet efficiently under my anyang 33lbs, 6mm and over is very lovely for that. This being said I once did a 3 layer stack of 3mm 26c3 to get a good chunk of coresteel for a stainless san mai and it did work well, so I can't complain too much I am just nitpicking, that will probably the way I'll deal with sheffcut, I will order some soon
 
According to the phase diagram, yes. In practical terms it needs significantly more temperature than that. For very high carbon steels or high chromium steels (52100) all of the carbide isn’t dissolved when using normally recommended temperatures. Presumably this is a balance with keeping the grain size reasonable but I’ve never seen a source that gave a reason for this. Perhaps they were unaware all of the carbide wasn’t being dissolved and by the time it was experimentally determined things were already standardized. It could be an interesting area to explore to see if an excessively high normalize followed by a lower grain refining cycle would be superior. You’d have to intentionally form grain boundary carbide first before comparing the different thermal cycles.
What temperatures would you speculate for the "excessively high" normalization? Do you think 1800 would be high enough? Or something higher?
 
Funny how I am always looking for stuff that is 3mm and under! Preferably 1mm-2mm. Especially kitchen knives, which this steel and others like it are just seemingly tailored made for.
Funny how you’re looking at new steel in that thickness range and I’m tickled to have an old two man saw blade from the early 1900s that is only 0.05” thick. I wouldn’t turn up my nose at that new Sheffcut steel though.
 
I just received a big batch of GFS 3mm thick Wolfram Special steel. Can't wait to try it out on kitchen slicers. I got 30, 40, and 50mm width. Shipping is stupid cheap on large orders. I pay more to ship a small box of wood within the USA than 10 pounds of steel from the UK.

Wolfram Special Composition:-

C:W:Mn:Cr:Si:P:S:
1.13%2.23%0.24%0.42%0.2%0.012%0.016%

I have a lot of 26C3 and the Sheffcut and .1% niobium didn't jump out to me as an "improvement", but maybe after some folks work out the HT I'll get some to play with. I'm trying to be good and use up some of the several hundred pounds of steel I have on hand first.
 
I just received a big batch of GFS 3mm thick Wolfram Special steel. Can't wait to try it out on kitchen slicers. I got 30, 40, and 50mm width. Shipping is stupid cheap on large orders. I pay more to ship a small box of wood within the USA than 10 pounds of steel from the UK.

Wolfram Special Composition:-

C:W:Mn:Cr:Si:P:S:
1.13%2.23%0.24%0.42%0.2%0.012%0.016%

I have a lot of 26C3 and the Sheffcut and .1% niobium didn't jump out to me as an "improvement", but maybe after some folks work out the HT I'll get some to play with. I'm trying to be good and use up some of the several hundred pounds of steel I have on hand first.
Looks like an interesting steel to me. Obviously steels like 1.2419, and aogami 2 come to mind when seeing it. Though from what I've picked up this wolfram special steel might have a bit better balance with the lower carbon. I could be way off though i definitely don't have as much knowledge on it as some people.

I definitely agree about niobium in sheffcut not really seeming to be a huge improvement.

A note on what the people above were saying about thickness, for kitchen knives. I actually prefer a lot thicker stock for a kitchen knife. Something like 4mm maybe 5mm even for a gyuto (after everything the final thickness would end up less than 5mm). Gives a lot of room for distal taper, and if thats done well, will still give you a nice slicey blade. But you also have a thicker spine near the handle so it won't dig into your hand with extended use. Doing a pinch grip like thinner stock does, even with a nicely rounded spine. Also adds some rigidity, do you don't get a bendy blade when grinding behind the edge super thin.
 
Looks like an interesting steel to me. Obviously steels like 1.2419, and aogami 2 come to mind when seeing it. Though from what I've picked up this wolfram special steel might have a bit better balance with the lower carbon. I could be way off though i definitely don't have as much knowledge on it as some people.

I definitely agree about niobium in sheffcut not really seeming to be a huge improvement.

A note on what the people above were saying about thickness, for kitchen knives. I actually prefer a lot thicker stock for a kitchen knife. Something like 4mm maybe 5mm even for a gyuto (after everything the final thickness would end up less than 5mm). Gives a lot of room for distal taper, and if thats done well, will still give you a nice slicey blade. But you also have a thicker spine near the handle so it won't dig into your hand with extended use. Doing a pinch grip like thinner stock does, even with a nicely rounded spine. Also adds some rigidity, do you don't get a bendy blade when grinding behind the edge super thin.
It’s a copy of Takefu V-Toku 1.
 
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