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In 2009, Crucible Steel introduced an update to CPM-S30V to meet the needs of renowned knife maker Chris Reeve that they called CPM-S35VN. The addition of 0.5% Niobium, and reductions in both Carbon (from 1.45% to 1.40%) and Vanadium (from 4% to 3%) produced an alloy with 25% increase in measured Charpy V-notch toughness over S30V (Crucible claims 15-20% improvement).
D2 is a high-carbon, high-chromium die steel and is the highest carbon alloy tool and die steel typically used in knife making. [ citation needed ] With a chrome content of 12%, some call it a "semi-stainless", because of the lack of free Chromium in solution, even though it is defined by ASM and ANSI as stainless, which contains at least 11.5% ...
A Bowie knife of pattern-welded steel. A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools.
Engraving a knife. Knife making is the process of manufacturing a knife by any one or a combination of processes: stock removal, forging to shape, welded lamination or investment cast. [1] Typical metals used come from the carbon steel, tool, or stainless steel families. Primitive knives have been made from bronze, copper, brass, iron, obsidian ...
In stainless versions, this technique offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel, with a corrosion-resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion and knives are generally sharpened on a daily basis.
A laminated steel blade or piled steel is a knife, sword, or other tool blade made out of layers of differing types of steel, rather than a single homogeneous alloy.The earliest steel blades were laminated out of necessity, due to the early bloomery method of smelting iron, which made production of steel expensive and inconsistent.
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
The karambit from Far South-East Asia is a hawkbill knife which is held with the blade extending from the bottom of the fist and the tip facing forward. The outside edge of a karambit may be sharp and if so may also feature a backward-facing point. C7 An ulu (lit. 'woman's knife' in Inuktitut) knife is a sharpened segment of a circle. This ...