snorthc@pokey.nswc.navy.mil (Stephen Northcutt) (01/24/91)
I am confused about various steels used for making knives and other edged devices. Various knives claim to be 400 or more often 440 series stainless steel. Then there is AUS something If anyone could share info on the characteristics of these steels I would appreciate it. I do understand that the temper process is also important in creating the final product. Thank you. =================================================================== Stephen Northcutt (snorthc@relay.nswc.navy.mil) News Admin Work: (703) 663-7745 Network Guy Home: (703) 371-4184 OSI (ouch) Prototypes Paper Mail: Code E41, NSWC, Dahlgren VA 22448 Parallel Research
ronk@sdd.hp.com (Ron Kaplan) (01/31/91)
In article <1991Jan24.150348.722@relay.nswc.navy.mil> snorthc@pokey.nswc.navy.mil (Stephen Northcutt) writes: >I am confused about various steels used for making knives and >other edged devices. Various knives claim to be 400 or more >often 440 series stainless steel. Then there is AUS something > >If anyone could share info on the characteristics of these steels >I would appreciate it. I do understand that the temper process >is also important in creating the final product. > >Thank you. There are three main types of stainless steels: Austenitic, Martensitic and Ferritic. The 200 and 300 series stainless steels are generally Austenitic. The common Martensitic stainless steels are 440A, 440B, 440C, 416 and 431. The common Ferritic stainless steels are 405, 430 and 446. Each of these families of stainless steels are characterized by a similarity in the alloying elements that are used in thier design. Austenitic stainless steels typically have from 16 - 26% Chromium and 3 - 22% Nickel. Martensitic stainless steels typically have 4 - 18% Chromium but very little if any Nickel. Ferritic stainless steels are typically ones that are low in carbon content. The main attribute of a Martensitic stainless steel such as a 440C that is used in knives is that it is heat treatable to create a very hard material. The tempering process generally adds toughness to the material so that the hard edge can hold up. Ron Kaplan HP San Diego Site
amanda@visix.com (Amanda Walker) (02/02/91)
In article <1991Jan30.220322.3686@sdd.hp.com>, ronk@sdd.hp.com (Ron Kaplan) writes: > The main attribute of a Martensitic stainless steel such as a 440C that is > used in knives is that it is heat treatable to create a very hard material. 440C is probably my favorite stainless steel. It won't take an edge quite as well as a really good tool steel, but it's not bad, it doesn't rust, and it can be very easily heat-treated (you can air-temper it). It's slightly more brittle than an equivalent tool steel, but not enough to worry about for most uses. It's also generally quite easy to find. Great for knives or tools that you are going to use a lot, or are going to be used by people who don't think about things like rust and fingerprints :). For "show pieces," though, nothing beats a traditional high carbon tool steel for the ability to take a realy sharp edge. You just have to treat the blade very carefully, especially if you've given it a high polish. -- Amanda Walker Visix Software Inc.