02-13-2018, 07:31 AM
It can really be confusing without some practice. 440 stainless is hardenable, 431 is not. If overheated a bit, the amount of retained austenite increases substantially in hardenable grades. It wouldn't surprise me if some knives were made of non-hardenable grades. Poorly treated stainless will hold on to a burr like grim death. On the other hand, I have 2 inexpensive stainless knives that get extremely sharp with just the most basic sharpening stones and procedures. Haven't measured them, but by feel it's pretty surprising.
Several of the Sandvic stainless steels, and varieties of modified 420HC can behave very much like carbon steel if properly hardened. Also, I have heard of the chromium oxide layer on stainless being noticeable when sharpening. I haven't experienced it myself, but typically don't rely on tactile feedback like many do.
Several of the Sandvic stainless steels, and varieties of modified 420HC can behave very much like carbon steel if properly hardened. Also, I have heard of the chromium oxide layer on stainless being noticeable when sharpening. I haven't experienced it myself, but typically don't rely on tactile feedback like many do.