Hand Tools

Subject:
One of the videos...

David Weaver
.from years ago that got me on the thin bevel and cut resistance thing.

And the idea of dividing what's going on at the edge (and what steels are excellent for that) vs. what goes on above the edge (And what steels are excellent at that).

Cliff talks about edge stability here with high carbide steels and how they do well smashing a knife into a brick, but they do poorly at holding a fine edge.

I don't see these knives on joe's website now with a c scale certification - he originally was making these paring knives for a song and hardness testing them. Some were 65 and some were 66 hardness (for a very thin knife made of 1095, this is bonkers). I'd assume they're still very strong.

This kind of tells me that 1095 could in fact be a very good steel (maybe ideal) for making a chisel in the 62/63 hardness range. In theory, except at the bleeding edge, it should actually be tougher above the edge than a higher carbon file steel.

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