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EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES
#20
Hi Mr. Jan, thank you for your interesting contributions. You always make me think, which is a good thing. I wouldn't always respond if I didn't care to learn something. Normally I learn that there is usually more than one way to see or say anything.

I don't understand why prof. Foell would consider "yield strength" to be just another term for hardness. Either he's over simplifying or this system is oddly redundant. It seems like different steels should have different plasticity, while being the same hardness.

For instance, one steel may have a maximum hardness of Rc55, and be brittle at that hardness, while another steel with a maximum hardness of Rc62, tempered to Rc55 would be completely different.

What do you think they were doing to the steel to arrive with such a perfectly plotted graph?

It seems odd that there is a steel that can go from Rc 30 to Rc 55 in the same phase, let alone be so linear.

I'm sure you have recognized that I have a hard time applying scholastic theories and statements to my understanding. Please don't ever think I don't value your input highly.
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RE: EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES - by Mark Reich - 05-11-2018, 11:03 AM

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