EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES

[KnifeGrinders]

Very interesting stuff KG and very well done. Do you think that carbon content may be an indicator of the edges propensity to roll or are you prepared to venture a guess just yet? Can't get Jan's recitation of the carbon content of cast out of our minds. Doesn't seem like cast would have much of tendency to roll.

Lower Carbon SWIBO (0.5%) is more resilient to rolling than the higher carbon Global (7%), both of HRC 56-58.
On the other hand, a milder SCANPAN steel of even less Carbon 0.45% and little less hardness HRC 56-57 is less resistant to rolling.
Razors that is so springy that can hold the thinnest edge usually have 0.6% Carbon and HRC 56.
By that, neither Carbon contents, nor hardness can clearly indicate good rolling resistance, at least there is no linear relation.

Resilience to rolling seems to be related to the steel elasticity, compressive strength to be exact; of laboratory indicators it is Yield Strength, but the yield strength is never mentioned among  commonly listed knife properties.
To me, the resilience to rolling is a steel meta-property, somehow related to its matrix.

The highest yield strength have spring steels, they should be the most rolling-resistant.
Spring steels may have as low Carbon as 0.1% and as high as 1%, it is the special heat treatment and tempering that makes them springy, not the composition.
Well, they all are to have at least 0.5% of Mn, but all the knives I've SET-tested have the same 1% Mn.