A Ton of Work No One Will See

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Leaf springs have generally made pretty good knives, from what I've heard. I've never tried it myself but I would if I got some leaf springs.

I've never tried to grind anything as hard as CPMD2, that's for sure. :)

All knives are still at the sheathmaker or Paul Bos. I did an emergency order of a Landshark and have tried my first powdercoating. Need some more practice!

My shoulder isn't good after a 2nd cortizone shot so looks like rotator cuff surgery is going to be needed. I told the doc I need time to finish all my orders! :)
 
http://www.agrussell.com/knife_information/knife_encyclopedia/glossary/0_9.html#5160

5160

A steel popular with forgers, it is extremely popular now and a very high-end steel. It is essentially simple spring steel with chromium added for hardenability. It has good edge holding, but is known especially for its outstanding toughness. Often used for swords (hardened in the low 50s Rc) because of its toughness, and is also used for hard use knives (hardened up near the 60s Rc).
Carbon-0.56-0.64%, Manganese-0.75-1.00%, Chromium-0.70-0.90%

I am not metallurgist.

Do note the hardness for swords is in the low 50s Rc because of toughness and hard knives near 60s Rc.

This is a huge key in regard to Steel choice - period.
Geometry, Steel, and Heat Treat are components that make up the sum of the whole.

Today we seem to have a "problem" cycling back again due to Internet.

Folks focusing on one component of a knife, and not the whole of the knife.

a. A true knife person, that understands "the sum of the whole" will use a knife properly for tasks and enviorment.

b. A non-knife person (if you will) getting a "hard" steel will ruin that blade using it for tasks it is not designed for.

c. A non-knife person will chip that hard steel where if the same steel not hardened to that higher Rc would take the use the non-knife subjected it too.

d. A non-knife user will get that hard steel , and not maintain it, whether stropping frequently, or using a fine grit to touch up , and letting it go "past" the easy maintain stage.
Then they try to sharpen it , using improper methods, angles and the like, and the blade will not "get sharp".

So they get mad and announce "this steel is no good!" , with Internet more folks can communicate faster information. Information can be true, or incorrect.

Since folks do not investigate and verify , they jump on the bandwagon with mob mentality and bash a steel, Rc, sharpening method, manufacturer, custom maker, brand names of any and everything knife related, and incorrect information travels fast.


Custom Makers offers a lot to the consumer that Production makers often do not.

Production knives are made to fit a "general use" as the Production folks are not sure what the heck persons are actually going to do with the knife.
Even if they have on a website, discuss on Internet Fora, and have in the paperwork "do not pry, use as a screwdriver, or chisel" folks don't pay attention, try to test the waters or flat have their "interpretations" of what prying, using as screwdriver, or chisel is.

Add, Production is wanting to make a profit, so time is money and each knife gets the same thing in regard to steel, geometry, and heat treat.
Heck, many knives are really not made for "users" instead "collectibles" so why use a steel , and heat treat it, when that knife is going to be displayed, and safe queened?

Custom makers allows a consumer qualities for money spent for Their tasks.
The customer maker will listen to the consumer, and is able to advise the consumer, on steel, geometry and heat treat.

Sticking with 5160.
If a consumer has need for a 12 inch "machete" as they are going to it to clean brush, deal with vines, briar's, small trees, fish, game, rope, etc.
The customer maker is going to advise that 5160 have a certain geometry and heat treat in the low 50s Rc.

Now if the customer has a task for a small fixed blade, for a special task that is best served with a 5160 that is hard , nearing 60s Rc , and that customer is a knife person, with the knowledge, skills sets to use proper methods , and tools to maintain that still , that is what is best for that customer.

Add, the custom maker will educate the consumer on how to maintain, and recommend certain equipment and teach them skill sets to do so - for the tasks they use that knife for.

The next customer might also have the same knife, hard, and their tasks require a different sharpening angle than the other customer.


Sorry for the drift, still I felt it important to toss this out.
I feel a lot of folks are recipients of bad information that travels fast via Internet.

History has shown this happens, and was done before Internet.
 
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