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With so many different steels being used these days and the different types of knives that are out there it's really not possible to narrow it down to one steel.

Now that's the way I was always told it was supposed to be and I tend to agree with that point of view. :) I believe in straight forward 100% honesty, anything less isn't tolerable.

It's technically science, but it's not honest to corrupt the variables to have a predetermined result. In my opinion there is and has been far too much of that going on for way too long.

Well yes that could have a large effect on how things change. LOL :biggrin: More like they keep getting the same results as in the hardness going up, but they can't have that happen so they implement the slide rule effect while burying the changes they did to make it go down on purpose to meet...

I doubt that you would ever see that happen. :)

That still wouldn't matter to some, even with a CATRA machine and Aerospace Furnaces. You would need a team of scientists with slide rules in hand working in a vacuum clean room doing quadruple double blind testing, 100 runs, 50 different steels then have it all published and peer reviewed...

That's the complete opposite of what is normally expected and experienced so I am not sure what was going on with their experiment. But it was interesting none the less.

Like the old saying goes: 6 to one 1/2 dozen to the other. :D You guys really do need to get along better though, granted competition is there, but as a whole I would recommend showing the respect that is earned. :) Nobody knows everything, that would be impossible to even think about that.

When the steel companies are recommending that the blades go through some sort of Sub Zero in their data sheets there must be something to it or they wouldn't even mention it. So yes I understand. You know were I stand on CRYO treating and I make it pretty well known what I think about it. :)...

And that's really all that needs to be said right there. :)

Would depend on who actually made the blades I would suspect and if the knife maker really knew what they were doing or actually had the proper Heat Treating equipment and if they used dry ice or LN2 and actually did it right or not. So things can vary.

I don't care what you think it said, the bottom line is that AEB-L / 13C26 can't be HT in any way so it will develop Chromium carbides period. The carbon content just isn't high enough for that to happen, Period. That is my finial say on this.

They are dead wrong as usual, you need to find some new sources. ;) AEB-L / 13C26 was developed/designed so it wouldn't develop any chromium carbides at all, that the reason for the extremely low carbon content, just enough to get hard, but not enough to pull the chromium.

Those are iron carbides, not chromium. There isn't enough carbon in AEB-L / 13C26 to pull the chromium into the matrix no matter how it's heat treated.

NOT IN AEB-L / 13C26 there won't be any Chromium carbides no matter how you heat treat it. But yes there will be iron carbides.

Exactly correct, you will get the basic iron carbides, but you get those anyway, but other than that there is zero carbide formation because the carbon content just isn't high enough to pull any of the alloy into the matrix. So what you end up with is a basic carbon steel that happens to be...

It really depends on how optimal the maker wants the blade to be and the difference can be seen in testing. Ideally the blades should be kept in LN2 for 24 hours before the tempering cycles begin. However there are different thoughts on this as in to do it at all or not so opinions will vary...

I don't really have a favorite per say. I will list what I use the most for different things. In the Kitchen I use S110V, CPM 154 and S90V because I find they hold an edge forever in that type of use, might have to touch up the S110V knife maybe once every 6 months if it starts to lose bite...

Sebenza 25

Same here, Chris Reeve knows what they are doing with S35VN, I saw no issues with edge retention at all with my Sebenza 25. :biggrin: