01-18-2018, 01:43 PM
(This post was last modified: 01-19-2018, 02:37 AM by KnifeGrinders.)
Mike, I'd love to have this edge impact stand at my workshop.
Sure, will put all the super steels I have through it, compare with the known data on that steel hardness and edge retention, and share here.
But I see more areas of use than that for this little gizmo at our workshop and beyond.
The foil/wire/feather edge undetectable optically - a quick test on your stand should show whether an extra edge refinement is needed or not.
Knife makers may use it to detect a partially annealed edge.
Manufactures produce batches of knives with hardness specification of +/- 2, e.g. I've seen kitchen and meat processing professional knives specs of 55 +/-2, and I hope this test stand will help to differentiate the 53 HRC blade from 55 and 57.
Relation between your test result and HRC should be firm.
Ability to differentiate a quality batch can help the volume knife users save money.
Even my small rental knife business will benefit from having 57 HRC knives in the rent pool rather than 53 for the same money.
Another example - the day before yesterday I sharpened a customer's folder in CPM-20CV, and was not impressed with the edge retention. The tech specs state HRC of 59-61. To start with, there's a hell of difference in performance between the 59 and 61, and secondly all my hands-on experience was telling me the edge is at 57-58. I suspect that was a batch of not-optimal heat treatment. Your device can help tell that.
Sure, will put all the super steels I have through it, compare with the known data on that steel hardness and edge retention, and share here.
But I see more areas of use than that for this little gizmo at our workshop and beyond.
The foil/wire/feather edge undetectable optically - a quick test on your stand should show whether an extra edge refinement is needed or not.
Knife makers may use it to detect a partially annealed edge.
Manufactures produce batches of knives with hardness specification of +/- 2, e.g. I've seen kitchen and meat processing professional knives specs of 55 +/-2, and I hope this test stand will help to differentiate the 53 HRC blade from 55 and 57.
Relation between your test result and HRC should be firm.
Ability to differentiate a quality batch can help the volume knife users save money.
Even my small rental knife business will benefit from having 57 HRC knives in the rent pool rather than 53 for the same money.
Another example - the day before yesterday I sharpened a customer's folder in CPM-20CV, and was not impressed with the edge retention. The tech specs state HRC of 59-61. To start with, there's a hell of difference in performance between the 59 and 61, and secondly all my hands-on experience was telling me the edge is at 57-58. I suspect that was a batch of not-optimal heat treatment. Your device can help tell that.
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