info on knife steel

Grumpy

The Grumpy Grease Monkey mechanical engineer.
Staff member
the design, of the blade,, blade steel alloy and the blade thickness all have a profound effect on the blade strength and durability
in most cases as the blade is lengthened , a significant increase in the thicker part of the blade must be increased to keep it from damage under hard use.
I've generally found pocket folding knife blades much under 1/8"thick, and useful and durable full tang non-folders blades rarely use steel under 1/4 " thick too, 5/16" if the blades over about 5" long , or they prove to be woefully inadequate in had use.

or put another way, if you expect a blade to last under hard use and abuse ,
it better be thick enough ,and heat treated well,
and made with the correct steel alloy or it will fail.

stainless alloys, obviously, tend to require less maintenance ,
but in a few cases, they also don't tend to take a fine edge or remain as sharp under hard use.

here's a link to the only folder I carry any more
71YEcxbxS9L._AC_SL1500_.jpg











 
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notice the cold steel kukri versions can now cost between about $350-$775 depending on the steel used
yes they are well made but the price seem's exorbitant to me.
(and yeah IM darn glad I bought two, of the cold steel kukri 30 years ago at $200 each for the better steel option) these are not the same blades as the dirt cheap kukri/machete semi clones that are almost worthless

https://www.coldsteel.com/gurkha-kukri-plus-4034ss/




crap quality clones from cold steel

personally I think this is a decent value at the price,
but personally Id vastly prefer a kydex sheath

having used this KUKRI on several hunting trips I think its an excellent value and decent quality
 
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USING CLAY ON A BLADE TO EFFECT THE HEAT TREATING IS A WELL DOCUMENTED WAY TO RETAIN A MUCH HARDER EDGE AND A TOUGH, MORE SHOCK RESISTANT SPINE
if not used the blade will be either to hard and brittle , or tough but not able to hold a sharp edge
 
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