Knew I'd seen that "recipe" before somewhere, just couldn't remember where. Thanks Jim.
Lot of folks thinking it's the new best, but I'm not getting the edge retention I'd been led to expect. Makes a good tough blade just not staying sharp. I'm thinking more "chopper" steel than carving/slicing steel right now.
Going to make some adjustments on the heat treat end, but not expecting it to change much if at all.
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Carl Rechsteiner, Bladesmith
Georgia Custom Knifemakers Guild, Charter Member
Knifemakers Guild, voting member
Registered Master Artist - GA Council for the Arts
C Rex Custom Knives
Blade Show Table 6-H
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