i've been researching knife steels for my next knife and decided on S110V steel which is so hard that only one company mass produces one model out of it for only 600 knives to be made. there is also s90v, s30v, zdp-189, bg-42 and other steels. How does this apply to straights, are there any s110v or s90v straights. seems like it'd be an ideal application.
Super Steel Straights?
- Thread starter csteingraber
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Some of the custom makers use Sv30, ATS-134, etc
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I'm somewhat new to straights so if you could tell me who makes them, whether custom or production, and weather these makers are doing a proper heat treat or not if that is known it would be helpful since i would consider something like this for my second straight edge. I'm assuming these would hold edge longer and have a finer edge that typical SE steels but let me know if i am wrong. i dont mind a hard metal to sharpen since i have a diamond hone (DMT 3micron) and can get diamond paste for my strop too. it would be great to have an edge that holds better.
so who makes em. I will do some proper googling too but sometimes its not easy to find without knowing the maker(s).
any experiences with these would be great too!
so who makes em. I will do some proper googling too but sometimes its not easy to find without knowing the maker(s).
any experiences with these would be great too!
yes there are all kinds of steels and Mr Williams will do one for you but in the end HCS is considered best for a straight.
hmm not sure. My kitchen knives are V10 super steel and are wicked sharp, do take some wok to hone though.
How about CowryX powder steel? will give the most uniform edge?
C
How about CowryX powder steel? will give the most uniform edge?
C
But how well do your kitchen knives shave your face?
Sharp for kitchen knives is very different than sharp for razors.
The custom guys have tried a large number of these new supersteels, but very few of them actually work well in a razor where the honing angles are very small, the edge very thin, and the bevel must take a very fine polish.
Some of this is simply because the steel wasn't designed for razors, but part of it is the relative lack of experience the industry has in heat-treating these newer steels to the specifications needed by razors, which generally need to be up around 60-65RC with an extremely fine grain structure. Many of these so-called supersteels get too brittle to hold an edge, or develop large grain structure or some other flaw, or crack under the stress. The heat treating aspect seems to be much more important than the actual alloy itself, both with stainless and conventional HCS, and the new supersteels don't seem to have changed that. The upshot is that so far the best stainless razors are made from fairly common alloys that the heat-treaters have the most experience with.
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