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Interesting Knife Making Video

post #1 of 11
3/28/10 at 8:30pm
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http://www.wimp.com/incredibleknives/
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post #2 of 11
3/29/10 at 7:04pm
bob kramer knives are hella expensive tho
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post #3 of 11
3/30/10 at 12:40am
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Quote:
Originally Posted by indesertum View Post
bob kramer knives are hella expensive tho

Indeed. Pretty damn nice, though. An 8" knife is $2400.

Lorena Bobbit could probably do well in this field.
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post #4 of 11
3/30/10 at 3:01am
Gonna get my Global right now and see how it performs in those same kind of tests... I will keep you guys posted.
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post #5 of 11
3/30/10 at 3:12am
Quote:
Originally Posted by Hombre Secreto View Post
Gonna get my Global right now and see how it performs in those same kind of tests... I will keep you guys posted.

I'm guessing it won't end well.
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post #6 of 11
3/30/10 at 3:12am
It chipped.
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post #7 of 11
3/30/10 at 3:34am
Thread Starter 
Quote:
Originally Posted by Hombre Secreto View Post
It chipped.
8. If I want to have my Global, Kasumi or Bunmei knives professionally sharpened or repaired where should I send them? http://www.sointuusa.com/about.php?s...ntentID=faq#08
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post #8 of 11
3/30/10 at 3:39am
Quote:
Originally Posted by Hombre Secreto View Post
Gonna get my Global right now and see how it performs in those same kind of tests... I will keep you guys posted.

Quote:
Originally Posted by kwilkinson View Post
I'm guessing it won't end well.

Quote:
Originally Posted by Hombre Secreto View Post
It chipped.

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post #9 of 11
3/31/10 at 10:38am
Quote:
Originally Posted by Hombre Secreto View Post
It chipped.

man, I never would have guessed.

The knife geek in me wonders what alloy Kramer uses in his knives to cut through a bolt and not chip. VG-10 comes to mind, but the last time I looked it's a Japan-specific alloy and seldom - if ever - exported.
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post #10 of 11
3/31/10 at 11:42am
Quote:
Originally Posted by Thomas View Post
man, I never would have guessed.

The knife geek in me wonders what alloy Kramer uses in his knives to cut through a bolt and not chip. VG-10 comes to mind, but the last time I looked it's a Japan-specific alloy and seldom - if ever - exported.

It's not so much the steel that matters though D2, 154CM, S30V are good choices for a bolt cutter knife. LOL. It's more a question of what blade profile and heat treatment is applied to the blade. A chisel ground blade in D2 steel hardened and tempered to around 58C will cut through mild steel with little blade damage. If the same blade were hollow ground the edge would be completely destroyed in that same test.
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post #11 of 11
3/31/10 at 12:52pm
Quote:
Originally Posted by Crane's View Post
It's not so much the steel that matters though D2, 154CM, S30V are good choices for a bolt cutter knife. LOL. It's more a question of what blade profile and heat treatment is applied to the blade. A chisel ground blade in D2 steel hardened and tempered to around 58C will cut through mild steel with little blade damage. If the same blade were hollow ground the edge would be completely destroyed in that same test.

Yep. A good example of these concepts is the traditionally made katana . Despite their (overblown) reputation as being the sharpest, hardest blades ever made, they are actually made from crappy raw material because Japan does not have a good source of iron ore. All of the aesthetics and activities in the blade (the visible folds, existence/shape of the transition line between the edge and spine) are a side effect of the process needed to make chicken salad from chicken shit. The steel has to be folded to distribute carbon throughout the structure (hence the folded blade), and is differentially heat treated with a hard edge and soft spine (hence the curved shape and visible "temper" or transition line), and ground to finish with an "appleseed" (or Moran) profile that balances sharpness with edge support.
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