关于420hc钢材 gerber戈博公司回复 以及卡巴公司对其1095cv给我的回复

陈醉

小弟刚毕业，手上无米，所以买一把刀需要仔细考虑。之前喜欢戈博的马克二，但是对这种钢材不太了解。虽然论坛的兄弟回答过 但还不是特别清楚，所以昨天中午给戈博公司发了邮件询问420和420hc的区别 以及hc的含义，昨天中午发的邮件，今天早上打开邮箱，戈博公司已经对我回复了邮件。并且热情的介绍了其他的一些东西。下面是戈博的回复


Thank you for contacting Gerber Blades. To give you a better idea of blade steels, I’ve provided an attachment that may more adequate answer your questions. HC = High Carbon.

Sincerely,

Donda Burnett
Consumer Services Supervisor | Gerber
Phone: (503) 403-1206 | Fax: (503) 403-1103
www.gerbergear.com

陈醉

这是附件
Knife Steel

   Steel is a mixture, or alloy, of iron and carbon, combined during the smelting process.  Specifically, steel is iron that has a carbon content of 1.7 percent or less.  The characteristics of steel can be modified by the addition in varying amounts of other metals, principally chromium, manganese, molybdenum, vanadium, nickel, or tungsten, and by adjusting the carbon content.  

     Specific traits of the steel can be further enhanced through physical manipulation of the metal by heat treatment, quenching, hardening and tempering.  The science of metallurgy is devoted to developing properties in steel and other metals to optimize their performance in specific applications.

     Heat treating is the process that gives steel its hardness, as well as toughness, strength, durability, wear resistance, and ductility.  As a generalization, the process involves thoroughly preheating a component, such as knife steel, to 1400-1500 degrees Fahrenheit for approximately 30 minutes.  It is then raised to the range of 1850-1950 degrees Fahrenheit for 30 minutes to one hour.  

    To achieve a high degree of hardening, the steel is then subjected to rapid cooling.  Stainless steels are typically air cooled at room temperature.  Tool steels are generally "cooled" in warm oil. The beneficial changes in steel that occur as a result of the heat treating process do not actually take place during the heating cycle, but rather stem from the rapid cooling down or "quenching" cycle.  The abrupt fall from high temperature changes carbon particles in the metal into hard carbide crystals.

    As soon as the steel is quenched, it is tempered.  This involves again heating the steel, this time to the tempering temperature, which is a function of the desired hardness one would like to achieve.  Tempering temperatures range from 400 degrees Fahrenheit for most tool and stainless steels to 950 degrees Fahrenheit for some premium stainless steels.  Hold time at the tempering temperature ranges from 30-60 minutes.  After holding the steel at the requisite temperature for a corresponding specific period of time, the steel is allowed to cool.  The tempering process is normally repeated a second time.

    Shallow cryogenic tempering, performed as part of the initial quenching cycle in heat treating, involves bringing cooling temperatures down to -110 degrees Fahrenheit.  Deep cryogenic quenching, involving gradual cooling to below -240 degrees Fahrenheit, is sometimes subsequently used to relieve stress in steel blades, thereby increasing durability, strength, and performance.

   Typical high performance stainless steels are hardened to RC 58-60 on the Rockwell scale.  Steels that are more stainless are somewhat softer, in the range of 55-58.  To provide even more toughness, high carbon tool steels are typically hardened even less, to RC 52-58 or so.  These knives are well suited to prying, digging or chopping, and will hold an edge better than stainless steels even though they are softer.

    Several features are desirable in the steel used to make the blade of a knife.  The intended use of the knife must be known, however, because steels well suited for one purpose may not perform well in another.  Some steels represent a "compromise," and may function adequately, but not optimally, in a variety of applications.


    Properties desirable in a knife blade include the following:

     Edge-holding ability;

     Toughness, strength and flexibility;

     Resistance to corrosion.

   High carbon steel is steel with 0.5 percent or more carbon content.  It requires at least 0.5-0.6 percent carbon for steel to be sufficiently hard to keep an edge.  Edge holding ability is produced by use of such high carbon or "hard" steel, with low chromium content.  Cutlery grade steel is typically of this composition.  

   Hard steel will produce a sharp, long-lasting edge.  A blade that is extremely hard will stay sharp for a long time.  When it does lose its edge, however, considerable effort will be required to restore it.  The addition of carbon makes steel harder.  However, toughness is sacrificed because the steel becomes more brittle, less malleable, and less able to withstand shock and stress. Extremely hard blades can sometimes snap because they lack the toughness provided by a medium carbon content.

    Toughness and strength is a characteristic associated with the medium carbon content steels.  This chemical composition produces a "soft" or flexible steel capable of better withstanding bending and impacts.  Soft steel is tougher and easier to sharpen.  Soft steel, however, will not be hard enough to provide superior edge holding ability.

   Resistance to corrosion is a characteristic associated with "stainless" steel, even though this and all steels will stain or discolor if subjected long enough to adverse conditions or hard use.  The stainless property of steel is produced by reducing carbon content and adding chromium.  

  In order to be considered stainless, a steel must exhibit a chromium content of at least 13 percent.  Steel becomes increasingly stainless as chromium content increases and carbon content decreases.  The tradeoff with stainless steels involves edge holding performance.  As steel becomes more stainless, the ability for a blade to hold an edge decreases and it becomes increasingly difficult to sharpen.  As steel becomes less stainless, edge holding ability increases, but resistance to corrosion is degraded.  While high carbon tool steel makes excellent, rugged knives, the trend is to use high chromium stainless steel in the production of modern knife blades.

    Metallurgists have produced various types of stainless steel in the attempt to achieve compromises between edge-holding ability/sharpness versus toughness, while still maintaining resistance to corrosion.

   The 420 stainless steel series is very resistant to corrosion, quite ductile, and tough under extreme circumstances.  It is found in less expensive production knives.  This stainless steel series, however, doesn't hold an edge as well as other tactical or premium stainless knife steels.  Other than for salt water use as a diving knife, 420 is too soft a steel to be suitable for utility knife blades.  420HC is a higher carbon version of standard 420. With .44% C carbon and 12-14% chromium, 420HC is considered the standard for mass-produced, less expensive factory-made knives.

    The stainless series 440A, 440B, and 440C are the stainless steels which set the standard for better quality, yet relatively inexpensive, stainless steel production knives.  Carbon content, and thus hardenability of this series, increases in order from 440A to 440C.  All three steels in the 440 series exhibit excellent corrosion resistance, with 440A being best, 440B better, and 440C good.  Consider 440A to be suitable for every day knife use, especially when subject to good heat treatment.  If a knife is marked with just "440", it is likely that the blade is made from 440A, rather than the more expensive 440C.  Stainless 440B steels produce proven, dependable knife blades.

陈醉

Although 440A and 440B are in the same series as 440C, these alloys are not nearly as good as 440C for knife making.  Higher carbon steels like 440C afford better edge retention than generic stainless steels but more resistance to corrosion than high carbon tool steels.  440C stainless was among the first of the stainless steels to be generally accepted for quality knife making and it still remains very popular.  Technologies regarding tempering have further enhanced the toughness of 440C.  Cryogenic treatment is a sub-zero quenching procedure that greatly contributes to the toughness and edge holding ability of air hardened 440C stainless.  440C produces an excellent, serviceable and durable knife.  Consider it to be the "next to the best" choice in production knife steel.

    AUS 6A is a popular Japanese stainless steel of medium to high carbon content roughly equivalent in performance between U.S. made 420HC and     440A:  very resistant to corrosion, reasonably tough, and easy to sharpen. Utilized by Taiwanese knife factories.
Higher performance stainless blade steels include ATS 34, a cleaner Japanese copy of 154-CM.  Both of these steels have a definite advantage in hardness and toughness over 440C.  ATS 34 and 154CM both have a well-deserved reputation for superb edge holding, good resistance to corrosion, and toughness.  It is the preferred steel for high-end low-production and custom knives.
   
   425M and 12C27 are both stainless steels with properties similar to 440A.  Buck knives often feature 425M.  The Gerber Applegate combat knife was recently made of 425M. 12C27 is a Swedish stainless with .6% Carbon and 13.5% Chrome. This steel represents an excellent balance of good toughness, corrosion resistance and edge holding ability. The Gerber LMF II uses 12C27 in the blade.

     AUS 8A stainless is a premium Japanese blade steel utilized by Taiwanese knife factories. It is of medium to high carbon content.  This steel represents an excellent compromise between toughness/strength, edge holding ability, and resistance to corrosion.  Slightly softer and a bit tougher than ATS 34,   AUS 8A won't hold an edge as well as the latter steel will.  In performance, AUS 8A falls between 440A and 440B.  
   
    AUS 10A exhibits approximately the same carbon content as 440C, but with slightly less chromium.  Hence, it should be slightly tougher than 440C, while somewhat less corrosion resistant.
   
   ATS 55 is a high performance stainless specifically made for cutlery applications.  It is well suited for longer, heavier blades utilized for chopping or hacking.  This steel provides the excellent edge holding ability of ATS 34 with the benefit of added blade toughness.
  
BG-42 is a "premium" stainless steel.  Due to its higher manganese content and trace of vanadium, it should hold an edge even better than ATS 34.
CPM S30V produces a blade which holds an edge even better that ATS 34 or 154CM.  This steel is correspondingly difficult to sharpen in the first place, however, and will require extra effort to restore the edge when it becomes dull.

    Simple and basic, high carbon tool steels make excellent, tough knives.   Tool steel O-1 is probably the most popular knife steel of the last century.  It produces a rugged, tough blade of excellent quality.  Edge holding ability is also exceptional.  It tends to rust easily, if not properly cared for.

    The high carbon series 1095, 1084, 1070, 1060, and 1050 represent tool steels that are often used in cutlery applications, and 1095 is very popular for making knife blades.  These series of tool steels exhibit the following characteristics, ranging from 1095 to 1050 in descending order: more carbon to less carbon; best edge holding to better edge holding to good edge holding; and tough to tougher to toughest.  Because of their toughness, 1060 and 1050 are often found in swords.  1095 is a common knife tool steel that is not too costly yet performs in a superior manner.  It holds an edge well and is functionally tough.  Similar to other tool steels, it is subject to rust.  Most basic USMC type field knives produced by Ka-bar, Camillus, and Ontario are made from 1095.

   A-2 is an air hardened tool steel frequently used in the construction of combat type knives.  Toughness is superb, complemented by good edge holding ability.

   D-2 is a high grade tool steel gaining a following among higher end production and custom knife makers.  Although not a true stainless steel, the "semi-stainless" D-2 is more resistant to rust and corrosion than other tool steels.  It possesses superb wearing properties and excellent edge retention, but is not quite as tough as other commonly used tool steels.

  For further information on knife steels, here is a partial list of knife steel manufacturers and their corresponding web sites:

Carpenter Engineered Materials                        http://www.cartech.com

Sandvik Materials Technology                        http://www.smt.sandvik.com

Allegheny Technologies                                    http://www.alleghenyludlum.com

Crucible Materials                                    http://www.crucible.com

Timken            Latrobe Steel                                    http://www.timken.com/products/specialtysteel


General Knife Features

   Several locking mechanisms are available on modern folding knives.  The most common is the classic lock back.  This mechanism utilizes a spring steel back strap which operates vertically and snaps into a cutout in the tang of the blade.  Release of the lock is accomplished by pressing on the spring steel on the back of the knife handle, a two-handed operation.  The lock back mechanism is reliable and strong.

  The liner lock, a mechanism which utilizes a section of the liner to spring horizontally from the side, snaps against the back of the blade tang. The liner lock allows for one handed opening and closing of the knife blade, a feature desirable in tactical knives.

   The spine of the blade is the top portion, or back.  It may or may not be sharpened, depending upon the blade type.  The belly of the blade is the curving section under the point.  The more pronounced the belly, the better the knife's ability to slice, cut and slash.  The tradeoff in knife performance results from a reduced ability to pierce, since the point is less pronounced.  More slicing ability equates to less stabbing ability, and vice versa.  
  
   The classic dagger, with little belly, is ideal for piercing, but is poor for slashing.  Some designs, such as the USMC fighting knives by Camillus, Ka-bar, and Ontario provide a clip point to improve the knife's stabbing ability, while retaining belly sufficient for slicing and slashing.  
   
    Innumerable blade shapes exist.  Common types include the clip blade, drop point blade, hawkbill blade, spear point blade, and tanto blade.
   
   Clip Point: Spine of blade tapers downward in a straight line or concave arc toward the tip.  Controllable, sharp tip.  Good belly.  Useful for slicing, stabbing and skinning.

      Drop Point: Spine of blade tapers downward in a convex arc toward the tip.  Controllable, strong tip.  Ample belly.  Useful for most cutting applications.

      Hawkbill Point: Spine of blade hooks downward in a convex arc, exaggerated.  Useful for slashing and ripping, such as that required for rescue or utility purposes.

    Spear Point: Spine of blade tapers downward in a convex arc to meet the belly at the midpoint of the blade.  Spine may or may not be sharpened.  Controllable, strong tip.  Little belly.  Useful for stabbing.   

    Tanto Point: Spine of blade is straight, or curves downward in a slight convex arc.  Tip is aligned with the spine.  A secondary tip is formed where the straight, belly-less lower edge intercepts the straight front edge at a sharp angle.  This Japanese inspired design produces an extremely strong, reinforced tip.  Less control of tip.  Slicing difficult.  Slashing aided by secondary point.  Useful for powerful thrusting against hard materials.

    A plain edged blade is easier to sharpen than a blade with serrations.  A knife with serrations will cut well, however, even though somewhat dull.  The serrations in the blade are useful for slicing and sawing types of cuts.   

   In a flat ground blade, the front profile of the blade tapers from a thicker spine to the thinner edge in a straight line or slight convex arc.   A saber grind is similar to the flat grind, except that the grind starts in the mid section of the blade, producing a thicker, stronger edge section.  The flat grind produces a knife with good slicing and chopping ability.  It represents an excellent compromise between strength and performance, and is the grind of most kitchen utility knives.  The flat saber grind sacrifices some cutting ability for strength and toughness.  The flat saber grind is well suited for chopping and other chores and is found on military type field knives such as the LMF II.  

   A hollow ground blade has concave sides, which produces a blade with an extremely thin edge, ideal for slicing.  Because of its thinness, this type of blade is correspondingly weaker than its huskier counterparts.  However, it is ideal for slicing applications where cuts don't have to be deep, such as field dressing game.  Hence, many hunting type knives utilize hollow ground blades.  Since the shape of the blade rapidly becomes thicker as it nears the spine, the hollow ground profile is not good for chopping food, due to its inability to penetrate deeply.

陈醉

小弟英文不好 看的时候也是用翻译软件看的  就不献丑了，希望可以给大家一些参考

zccbest

戈博的420HC有buck处理的好吗?

gear911

科普帖子  回答了 很多问题  建议楼主 给各家量产多发些邮件套套资料什么

经常发烧

灌水的机会来了。

刀钢
钢是一种混合物，或合金，铁和碳，结合在冶炼过程中。具体来说，钢是铁，碳含量在百分之1.7以下。钢的特性可以进行修改，添加不同数量的其他金属，主要是铬，锰，钼，钒，镍，钨，并通过调整碳含量。
特定性状的钢可以得到进一步加强，通过物理操纵的金属热处理，淬火，淬火和回火。冶金科学致力于开发性能的钢和其他金属的具体应用的性能优化。
热处理的过程，使钢的硬度，以及韧性，强度，耐久性，耐磨性和韧性。作为一个泛化，这个过程涉及彻底预热的一个组成部分，如刀，至1400 - 1500℃大约30分钟。它提出的范围，开展度30分钟至一小时。
达到较高程度的硬化钢，再经过快速冷却。不锈钢通常在室温空气冷却。工具钢通常是“冷”在温油。有益的变化，发生所造成的热处理过程中不发生在加热周期，而是源于快速冷却或“淬火”周期。突然下降，从高温度的变化碳粒子在金属硬碳化物晶体。
只要是钢淬火，回火。这涉及到再次加热，此时的回火温度，这是一个功能所需的硬度会实现。回火温度范围从400摄氏度的大多数工具钢和不锈钢华氏950度一些优质不锈钢。保持时间的回火温度范围从30 - 60分钟。后钢在必要的温度，相应的特定时间内，钢是让其冷却。回火过程通常是重复一次。
浅低温回火，作为初步淬火循环热处理，包括把冷却温度下降到- 110摄氏度。深冷淬火，涉及逐渐冷却至低于- 240摄氏度，有时是后来用来纾缓压力钢叶片，从而提高耐久性，强度，和性能。
典型的高性能不锈钢钢硬化混凝土应在罗克韦尔规模。不锈钢钢，更是有点软，范围在55 - 58。提供更多的韧性，高碳工具钢通常硬化甚至更少，钢筋混凝土52-58左右。这些刀是适合撬，挖或切碎，并将边缘优于不锈钢虽然他们柔软。
有几个特点是可取的钢用于制造刀片的刀。拟使用的刀必须是众所周知的，然而，由于钢适合目的之一可能不执行以及另一个。有些钢代表“妥协，”并可以充分运作，但不是最佳，在各种应用。

经常发烧

韧性和强度特征与中碳含量的钢。这种化学成分产生一个“软”或柔性钢能够更好地承受弯曲和影响。软钢是更严格和更容易激化。软，然而，没有足够努力提供卓越的边缘保持能力。

耐腐蚀特点与“不锈钢”，虽然这和所有钢将染色或变色，如果受到足够长的不利条件或过度使用。不锈钢钢性能是由降低碳含量并加入铬。

为考虑不锈钢，钢必须表现出铬含量至少为百分之13。不锈钢钢变得越来越如铬含量的增加和碳含量减少。权衡与不锈钢涉及边缘保持性能。钢变得更加不锈钢，能力的一个刀片举行的边缘降低，它变得越来越难以提高。作为钢就越不锈钢，边缘保持能力增强，但耐腐蚀退化。而高碳工具钢制作精良，坚固耐用的刀，趋势是使用高铬不锈钢的生产现代刀刀片。

冶金已生产各种型号的不锈钢在试图达成妥协的能力之间保持边缘特征/锐度与韧性，同时保持抗腐蚀。

420不锈钢系列是非常耐腐蚀，延展性好，与强硬的极端情况下。它是发现于不太昂贵的生产刀具。不锈钢系列，然而，不举行的边缘以及其他战术或优质不锈钢刀钢。除盐水作为潜水刀，420是太柔软钢适于实用刀刀片。420 HC是高碳版本的标准420。与44%℃。碳和铬420 HC 12 - 14 %，被认为是标准的批量生产，不太昂贵的工厂制造的刀。

不锈钢系列440，440b，和440 C是不锈钢，设置的标准，质量较好，但价格相对低廉，生产不锈钢刀。碳含量，从而提高淬透性的这一系列，以便从440至440 C。三钢在440系列具有优异的耐腐蚀性能，与440最好，440b更好，和440 C好。考虑440适合每一天刀使用，特别是当受到良好的热处理。如果刀标有“440”，它可能是刀片由440，而不是更昂贵的440 C不锈钢钢。440b生产证明，可靠的刀刀片。

经常发烧

虽然440和440b在同一系列为440 C，这些合金几乎没有一样好刀制作440。高碳钢像440 C起更好的边缘保留比一般不锈钢钢更耐腐蚀高碳工具钢。440 C不锈钢是在第一的不锈钢被普遍接受的质量和它仍然是非常受欢迎的。技术对回火进一步增强韧性440 C。低温治疗是一种深冷淬火过程，大大有助于韧性和边缘保持能力的空气硬化440 C不锈钢。440 C产生优良，耐用和持久的刀。认为这是“下一个最好的选择，生产的“刀钢。

澳大利亚6是一个受欢迎的日本不锈钢的中高碳含量大致相当于性能之间的美国420 HC和440：非常耐腐蚀，合理的强硬，易削。利用台湾刀厂。

高性能不锈钢刀片钢包括34苯丙胺类兴奋剂，清洁154-cm日本副本。这些都有一定的优势在硬度和韧性超过440 C。34苯丙胺类兴奋剂和154cm都有良好声誉极好的边缘，耐腐蚀，韧性。这是首选的钢材高端低产刀。

425和12c27都是不锈钢材料的性能类似于440。巴克刀往往功能425。嘉宝莉盖特战斗刀是最近由425。12c27是瑞典不锈钢与碳6%和13.5%的铬。这是一个很好的平衡钢韧性好，耐腐蚀和边缘保持能力。嘉宝专辑二使用12c27在刀片。

澳大利亚是一个高级的日本刀条不锈钢钢利用台湾刀厂。它是中高碳含量。这是一个很好的折衷韧性强度，边缘保持能力，和抗腐蚀。稍软，强硬一点，比34苯丙胺类兴奋剂，澳大利亚一不会举行的边缘以及后者将。在性能，从一间落下，440b 440。

澳大利亚10展品大约相同的碳含量为440 C，但略低于铬。因此，它应略超过440 C，虽然有点不太耐腐蚀。

系统55是一个高性能不锈钢餐具应用专门为。它非常适合更长，更重的刀片用于切碎或黑客。这种钢提供优良的边缘保持能力，34的效益增加刀片的韧性。

bg-42是“溢价”不锈钢。由于其较高的锰含量和微量的钒，它必须有一个边缘甚至优于34苯丙胺类兴奋剂

经常发烧

每s30v生产刀片持有一个边缘甚至更好，34苯丙胺类兴奋剂或154cm。这是相对难磨放在首位，然而，将需要额外的努力恢复时的边缘变得沉闷。

简单和基本的，高碳工具钢制作精良，艰难的刀。工具钢O - 1可能是最流行的刀钢在上个世纪。它产生一个坚固的，硬叶的优秀品质。边缘保持能力也是例外。它往往容易生锈，如果不妥善的照顾。

高碳系列1095，1084，1070，1060，和1050个代表的工具钢，通常用于餐具的应用，1095是非常受欢迎的制刀刀片。这一系列的工具钢具有以下特点，范围从1095到1050依次为：更多的碳碳；最好的边缘保持更好的边缘保持良好的边缘保持；和难难难。因为他们的韧性，1060和1050是经常发现在剑。1095是一种常见的刀工具钢，不太昂贵，但执行上级的方式。它拥有一个好的边缘和功能是艰难的。其他类似的工具钢，它容易生锈。最基本的美国海军陆战队型刀由卡巴，现在，和安大略都是1095。

2是一个空气淬硬工具钢常用于建筑的战斗刀。韧性极好，辅之以良好的边缘保持能力。

D - 2是一种优质工具钢获得了以下的高端生产和定制刀者。虽然不是一个真正的不锈钢，“semi-stainless“D更耐锈蚀和腐蚀性比其他工具钢。它具有极好的耐磨性和良好的边缘保留，但不是很困难的其他常用工具钢。

为进一步资料，刀，这里是一个名单刀钢制造商和其相应的网站：

工程材料http://www.cartech.com木匠

材料技术http://www.smt.sandvik.com

阿勒格尼技术http://www.alleghenyludlum.com

坩埚材料http://www.crucible.com

铁姆肯钢材http://www.timken.com/products/specialtysteel拉特罗布

一般刀的特点

几个锁定机制可在现代的折叠刀。最常见的是经典的锁回。该机制采用一个弹簧回带的垂直经营和对齐到一个开孔的刀片堂。锁的释放是通过按压弹簧钢背上的刀柄，双手操作。背锁机构可靠和强大的。

班轮锁，一个机制，利用一部分的班轮弹簧横向从侧面，对齐对叶片回唐。班轮锁允许单手开幕式和闭幕式的刀片，一个特征的战术刀

经常发烧

脊柱的叶片顶部的一部分，或回。这可能或不可能激化，这取决于刀片式。腹部的叶片弯曲部分下点。更明显的腹部，更好的刀的能力，切片，切和斜线。权衡在刀业绩从一个减少穿透能力，自是不太明显。更多的切片能力相当于少刺伤能力，反之亦然。

经典的匕首，小腹部，是理想的穿孔，但穷人的削减。有些设计，如美国海军陆战队战斗刀的现在，卡巴，和安大略提供一个夹点提高刀刺伤能力，同时保留足够的切片和削减肚皮。

无数的叶片形状存在。常见的类型包括剪辑刀片，滴点刀片，刀片的刀片，矛头，和短刀刀片。

夹点：脊柱刀片向下逐渐变细，直线或凹弧向冰山。可控，锋利的尖端。腹部的。用于切片，刺和皮。

滴点：脊柱刀片向下逐渐变细，在凸弧向冰山。可控，强烈提示。充足的肚皮。最有用的切割应用。

的点：脊柱叶片钩向下凸弧，夸张。有用的削减和翻录，诸如要求救援或实用目的。

矛点：脊柱刀片向下逐渐变细，在凸弧满足腹部中点的叶片。脊柱可能或不可能激化。可控，强烈提示。小肚皮。有用的刺。

这一点：脊柱的叶片是直的，或曲线向下稍微凸弧。技巧是与脊柱对齐。次要的尖端形成一条直线，belly-less下边缘拦截前缘直在一个尖锐的角。日本设计灵感的产生非常强，增强尖端。控制的小费。切片困难。削减资助中学点。有用的强大推力对硬质材料。

平刃是更容易激化比刀刃锯齿。刀与锯齿将切好，然而，尽管有些无聊。在锯齿刀片用于切片锯类型的削减。

在平坦的地面上的叶片，正面形象的叶片逐渐变厚的薄的脊椎边缘直线或稍凸弧。马刀磨是相似的平面磨，磨除，开始在中部叶片，产生更强的边缘部分较厚。平磨生产刀切片和切好的能力。这是一个很好的折衷的强度和性能，并磨多数厨房实用刀。平刀磨牺牲一些切削能力的强度和韧性。平刀磨是适合切碎和其他家务和发现军事型刀等形式二。

一个空心叶片有凹，其产生的叶片与一个非常薄的边缘，理想的切片。由于它的厚度，这种类型的叶片相对低于其同行更强壮。然而，它是理想的切片应用在切口不用太深，如穿衣游戏领域。因此，许多狩猎刀利用空心叶片。由于形状的叶片迅速成为厚，因为它接近脊柱，空心地面配置不好切食物，由于其无法穿透深。

gear911

这机翻的 。。。。。凑合看看

jameschen

马克兔就是把杀人或者yy的刀，不需要什么好钢材，不容易断就可以了420足矣，现在只有二手马克兔了吧

waxfywn

原来440  还是一种钢材，ABC是440系列的?

割鸡用牛刀

对胳膊的钢失去信心了  美国的牌号比较奇怪  但是全世界贸易经常以此为准  我工作中用的是304和321  奥氏体的   420  410 440 记得都是马氏体的  420名下本身还细分很多种  刀厂没有很大的吧  所以没有那么强的热处理阵容  工艺路线做得不可能像普通模具那么好

腊鸭王

机器翻译实在不行啊～～
420HC 和420 的区别就在于含碳量更高吧？

mcfarmer

我怎么觉得机器能翻成这样已经很nb了

陈醉

科普帖子  回答了 很多问题  建议楼主 给各家量产多发些邮件套套资料什么
gear911 发表于 2012-9-19 10:41

兄弟我英文水平也不行啊 呵呵 他们网站上面都有邮件地址 大家有什么问题都可以去咨询的

陈醉

卡巴的1095cv回复


Information of 1095 Cro-Van:





Cro-Van is steel lingo for Chrome- Vanadium

First developed by Sharon Steel Company, Sharon, Pa

Designated as 0170-06

Sharon Steel went out of business in 1993-4.

However the formulation can be used by anyone who can produce a heat of steel.



Used by many in the knife industry

Known as: Cro-Van; Chrome Vanadium; 1095 CV; Carbon V; 0170-06C