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Knife makers: Check this out

Discussion in 'Blades' started by Brokor, Dec 19, 2005.


  1. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

  2. Valkman

    Valkman Knifemaker Moderator Emeritus Founding Member

    That looks like a good tutorial. I take issue with some stuff about hardness being great - by his theory harder means a better edge. Why temper it then - just leave it hard! No, type of steel and how the heat treat is done determines how good the knife is. Tempering down to 58 rockwell is plenty hard - most knives are harder than people need ayway. If the knife is too hard it will snap easier than one tempered correctly.

    But 1095 is a great steel and I know a sword maker who still uses it. O1 is also excellent and all I've used until this latest knife.
     
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