- Joined Nov 13, 2016
Does anyone know the difference between this X50Cr15MoV German Steel, and those Japanese made knives?
the HRC 58 +/-2 is the hardness tolerance. for a mass produced knife that is a reasonable tolerance for them to hold. I make my own blades because no mass producers can get the combination of handle size, handle shape, blade shape, and blade thickness right for me.
Millionsknives, If I had money to spend on knives as stated by you I wouldn't be here asking you or Benuser, lol! I just wanted to know what HRC 58+/-2, meant, didn't want a lecture on steel, you guys should get together and start making your own knives lol!
I am retired, so knife making and wood working is what I do when I am not online or watching the tube. I make knives so me, family and friends have something to slice and dice with other than walmart specials.
Thanks. Scott Is making knives a hobby of yours? Or do you make em for a certain purpose?
I agree, but that is the reality of hardening steel in a mass production situation. Knives are placed on a belt, enter a furnace then drop into a quench bath or quench chamber. After quench, the blades will go thru a lower temperature furnace where they are tempered. some blades will get close to an 'ideal' heat treat, so will get a marginal one. Then, to add more variables to the problem, the blades are sharpened by machine where the cutting edge may get corrupted if the abrasives aren't 'fresh' or cooling is inadequate. A good knife maker doing one blade at a time can avoid most of these problems and usually make a blade where the hardness is +/- 1 or less.As a simple end-user I would think such a margin is just extravagant.