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Discussion in 'Shiny Things' started by Sniper X, Dec 22, 2008.
Partially? I wouldn't do that with an axe!
Two sons and myself...all autos.
Click the picture to see the video.
Protech Brend Auto 2 small.
Carried for 6 years, gave the first one to my son for his birthday.
It was 6+ years old an the spring broke. Protech replaced the spring and blade for $10.
Protech is a go to company that services the knives they sell.
Here's my work knife.
Fallkniven U2 and a Photon rechargable LED flashlight. Enough good can't be said about either.
Here are my four EDCs that I tend to cycle through.
Most days, the Gerber Paraframe Mini (3rd from top) gets the nod but the latest addition, the CRKT M16 will get carried for the next little while.
That'd be prohibited in Canada.
It's been to Canada.
Nice customs there, polite.
And around the world via Wisconsin to Seattle, Korea, Russia, Mongolia, the EU and home plus C. America, traveling by motorcycle. That and a big canister of bear spray. Just stuck it all in the panniers with other riding gear for customs.
No one cares. Border control understands that motorcyclists have special needs they don't have.
A fat passport full of stamps and a beat up motorcycle and rider is mostly a pass, a curiosity.
I have never been searched, poked a little...too much respect I guess.
That said, Homeland Security in the USA are a pack of assholes, the worst in the world.
USA police and US border police are the new gestapo. Totally out of hand by world standards.
Why we put up with it is beyond me.
Bill, same boat -- my wife & I have travelled extensively in Asia, visited Australia & New Zealand a year ago, and lived in Mongolia for a year about 10 years ago.
The airport staff in New Zealand actually voiced embarrassment over the intrusive, combative nature of the TSA search at Auckland Int'l Airport.
I couldn't agree more about the short-sighted, farcical nature of TSA -- it's security theater, not actual security. The problem is that once installed, we will never, ever get rid of it. What politician is ever going to stand up in front of the voting public and say "I think we need to reduce security against the threat of terrorism." ??? Not one that ever has an ambition of getting re-elected. Both parties would jump on the guy like pirañas.
Regarding the border crossing into Canada, I was literally strip searched, and every single item removed from my luggage, and the seat removed, the airbox and tank examined. I was 19, and on a 10 year old Honda, dressed in scruffy jeans and a black leather jacket. Maybe I wore the wrong aftershave. I had a 5" fixed blad knife in the bottom of a saddle bag (one which I'd made) and that was brought to me with the question "why do you need this?" I told them it was a tool just like a screwdriver, and it had specific uses which no other tool could accomplish. The customs guy shrugged, nodded, and sent me on my way.
Maybe it helps to be an old man...I was 60 yrs. when I traved through North and South America and 62 when I traveled in Russia, Mongolia and Europe.
My eyes are clear these days. I don't drink or use drugs. I am a RN in actuality and a Registered Nurse, medico persona, enfermero, or doctor as necessary at the border. I always stop the motorcycle and remove my hemet so some age shows??
The Hell's Angels have caused all kinds of trouble in Canada and are a real threat to society. I don't think that helps us here or there. I hope every one of them is taken down and every Harley wantabe who dresses like them and runs a bike with no mufflers.
When I travel this comes too...
Fallknifen F1 in VG10, you can buy one for around $110usd so why the heck not take it?
I have been to the Arctic Circle in the Yukon and heard the call at 2pm..."Bear in camp!!" and car doors slamming!!. There I lay in my tent, half naked with a canister of bear spray...no, I have a decent knife FWIW.
Then I go out and start my motorcycle and turn on the headlight. Why I am not sure?
I hate fucking bears(and the Bears, being from Wisconsin and a Green Bay Packer backer).
Black bears...hate 'em. Big and stupid.
All this is IMHO please.
And BTW we just did up a white tail doe with the F1. She stayed sharp through the gutting , skinning and quartering, no problem. It is handy in the hand and very much non slippery. It would butcher meat too but it is no butcher knife. Kinda thick for that, nice chopper though.
Easy enough to sharpen but you need a diamond sharpener.
Been using this one and yes it goes traveling on the motorcycle.
Paging Smithy to the white courtesy phone.
What range, + set point , is considered " precision temperature control "?
On the edge of performance? A few degrees. No more than 10, I'd prefer 5, with correct soak times and timing on the change in temps. That's the really hard part - can you get the entire body of the knife (not just the outer skin) from hot to cold fast enough to get the right matrix across the blade? For most carbon steels, this is straightforward if not trivial, but stainless is a whole 'nuther ball of wax.
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Its simple metallurgy not a” Black Art”? <o></o>
Because 440C has the feature of secondary hardening, maximum hardness is achieved in a very narrow tempering temperature range. This temperature is dependent upon the actual chemistry of the material. It’s usually 875 df. The hardness increases with tempering up to 875 then hardness decreases quickly with tempering temperatures above 875 df. Stainless steels conduct heat more slowly than alloy steels so a practical way to “hit “the maximum hardness tempering temperature without overshooting is to pre-heat. Hold the parts at a slightly lower temperature for sufficient time and then set up the temperature to the desired temperature and hold for sufficient time. Pre-heating will also insure uniform tempering throughout the thick/thin sections of the part. 440C has very low ductility at its maximum hardness and ductility would be further reduced by cold operating temperatures.
Two more cents...
As a knifemaker who has used steel from several different suppliers, not all steels are created equal. You can get the same grade steel from two different sources, and there can be significant differences in the chemistry and initial internal structure of the material. In a backyard shop, even though I feel comfortable heat treating 1095, 1095 from one place needs to be handled differently than 1095 from another supplier. In my experience, all steels suffer this inconsistency, even though they have the same grade label.
To think that all 440C is exactly the same, all over the world, is foolish - and why I suggest that it's not an ideal material for knives. But people like shiny and no rust, so that's what they get, and if the shop producing blades isn't paying very close attention to what they're doing, they can mess it up with no visual signal that they have.
Is it a cost issue. Better steel of the same grade costs more? Or is it just different?
When you purchase you steel, do you get the Material Test Report (MTR) for what you recieve?
I have the same CRKT knife. Use it everyday, no complaints from me.
Cost to the end consumer has nothing to do with it - it's all about how the mill did the run, and whether the supplier had anything to do with it as well.
One thing people don't realize is that an awful lot of steel comes from recycled material, so your dad's Buick is in that billet as well, and while most of the really rotten stuff burns off, I've seen streaks of copper in a bar of steel before.
If they blend all the ingredients as they're supposed to, according to the recipe, they can call it by the spec's name. I'm sure there are tolerances for chemistry - so it's not "exactly" 0.95% carbon by weight, it's more like 0.86-1.02% as an acceptable range. Chemistry notwithstanding, the cooling rates from liquid to billet, the rate at which carbon was reduced, the manner in which alloying elements were introduced, and the process by which the steel was reduced to the form you get it can all play important roles in the character of the steel you end up with. It's actually a whole lot like baking, really. 2 chefs with the exact same ingredients, following the same recipe, but sourced from different stores and using their own techniques, will make two very different muffins.
Sure cost has a lot to do with it. The same grade could be made with different melt practices. Steel made from the Vac Arc Remelt ( VAR ) method would cost about three times what standard air melt steel cost. Also VAR is not readily available and is not made in a wide variety of grades, unless you want to buy an entire heat of steel. A full heat of VAR is around 30K pounds. But you can have it your way! <?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>
If you are calling me a fool, you missed the part I wrote " This temperature is dependent upon the actual chemistry of the material. "
Why don't you use tool steel flats? The quality is very good and chemistry is consistant. For what a custom knife maker charges for a knife the additional cost of tool steel would not be noticed. O-1 or O-2?
On thing to know about the variability in the chemistry of steel is a steel manfacturing difficulity know as segragation. As the cast ingot cools the alloy elements group together in different parts of the ingot. When the ingort is rolled into , flats for example and in knife sizes there will be alot of feet of flat, there will be considerable varance in chemistry from the flats at the begianing of the rolling to the middle and at the end of the rolling.
are you here for the ten minute argument or the full half hour?
Are you Presiding High Council?
I'm just here to provide comment and info Your Honor.