Oh yeah you've got to imagine the tensile strength of a steel that is designed to be used in the suspensions of heavy vehicles. Really long blades (like swords) is where 5160 really shines. Flexible yet incredibly strong. There are rural blacksmiths in Nepal that take the springs from junked vehicles and turn them into art. A work of art that can easily take a limb off, that is. https://www.kukrismanufacturer.com/product/26-inch-blade-royal-nepal-custom-hunting-sword/
Oooooooof! Sweet. I'd prefer that finish on my Deuce. Fascinating stuff metallurgy is. Had a class in college on it. Still harbor a nerd sci-fi fantasy to find a story that features some insane zero-gravity method of growing a space blade with the perfect microstructure. It's the inclusion of silicone atoms that make this steel so robustly bendy, at least I think it is, if I recall correctly.
If I remember correctly steel is three basic elements. Iron, carbon and Coke.... Coke I believe is basically limestone? You got your basic mild steel which has a small degree of carbon and then you have cast iron steel which has a large amount of carbon relatively speaking. That's why it's so difficult to weld without preheating and post heating because the carbon makes it extremely brittle.
LoL that will probably be the next step. Powder metallurgy is producing some fascinating steels like M390 and S45VN from Crucible.
I do know I'm much prefer steel for certain applications. I used to do a lot of mountain biking and the difference between an aluminum non-suspension frame and a steel non-suspension frame is very negligible in weight savings. An aluminum frame will have a much harsher ride relative to the steel and it's not a question of if the aluminum frame is going to break it's only a matter of when if you put a bike through its paces off road for a lot of use. It's fatigue life is inferior to steel. When you're talking about a good quality frame and mountain bike the total weight may be around 23 lb or so. The aluminum frame was around 4 lb and the steel frame was only maybe a pound heavier at most. I'll take that extra pound for that increased longevity. I don't mean a cheap ass Walmart bike frame either. I had a surly troll and for the frame and the rigid front fork it was $500 and this was 13 years ago. I still have the frame set to this day
Way more complicated. Wikipedia I'm guessing by now has all kinds of info on this. It's actually super elegant chemistry. All of it being mostly Iron. The carbon content fascinatingly came into play and went through a cycle of learning that it made the steel stronger, but no one knew it, processes were developed to more cleanly melt pour and shape or cast it without the carbon poisoning and it didn't work as expected, the carbon content benefits were then examined and more rigorously recognized, and then silicon also was recognized next or along with carbon. The coke was the carbon and the silicon came in because of the molds. Chrome and Nickle are probably the two major species next. Vanadium is mixed in too sometimes. S&W uses Scandium in some of its frames. Coke is basically pure carbon, not limestone at all.
That sounds about right.... Been many years since I researched it but I do remember that Chrome and nickel are in stainless steel but you won't find it in what they call mild steel which is what a lot of your daily steel objects are made of except for of course special alloys like guns and knives or engine parts and so on and so forth. But like common hardware or just basic steel you would go buy at supplier. I do know if you look at the microscopic structure of steel..... If you were to take a piece of red hot steel and quench it in an oil bath what you would have would be essentially the steel grain structure locked in at what it was at that temperature. This would make the steel very hard but also very brittle, then it would go into an annealing oven to retain its hardness but lose the brittleness. Of course that's just a very basic explanation and there's a whole lot more to heat treating metals than just that. Anyone can take a welding machine and stick metal together but to be a real welder and fabricator one must have some knowledge of metallurgy.
I thought this was going to be about kitchen knives. This is one of the things I tell people never to waste money on. At least not the big knife sets.
Maybe try one of these. https://www.amazon.com/dp/B09GYFQ7LT?tag=bravesoftwa04-20&linkCode=osi&th=1&psc=1&language=en_US
That might help if it gets the clip up high enough to be covered by a coat or sweatshirt but as long as the clip is exposed net wrap will catch on it. I suppose it depends on how much friction retention the holster provides as well. It is a good looking product and I’ve never seen it before.
Whenever I get a knife with a clip on it I take the clip off I was just use this as a pocket. Those old fashioned ones that used to come with a buck knives I hated those because they get hung up on everything
Yep, clips are fine for going to a social function or wal mart. Not so good if you are really engaged in manual labor.
Well, can’t buy a new knife yet. Had to do a mammoth donkey prolapse today and got back to the house will all the tools, even my busted up knife. Guess this one is going to be around for a while yet.
Walmart has some great 8" Chef knives for about $9. I went to dice some garlic yesterday and my one 8" Chef knife was dirty, again, as always. My wife will use a knife for about 30 seconds and then it will go into the dishwasher which she will run generally once a week on average. It's an interesting thing. Now, maybe I've already mentioned this in this thread, but I don't think I have. She's super brutal with the paring knives. With maybe a half dozen paring knives in the house, I had always about zero chance of finding a fresh one in the drawer. So, I bought a bunch of them. Now, I can always find a paring knife in the drawer! Drawer: Dishwasher, there's about 8 of them in here, it's actually clean at the moment, I should empty it.... This is the sort of thing she will use one of these paring knives for, it's just weird to me.... Here's one of the things I use them for, Dos Equis, ugh, even with a lime it's become too sweet for me lately.... Ok, so anyway, I'm going with the same approach now with my Chef knives that I can never seem to find available, These currently cost about the same as what I've paid for the paring knives. Make no mistake, these are great knives, easily as good as the $30 Dexter versions for general kitchen service.
