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Want to learn about steel

Sun Jul 08, 2012 9:42 pm

I am looking to gain more knowledge about knife steel and the manufacturing process of knives. I am not looking to make my own, but rather be a more educated consumer and so improve my sharpening skills by understanding the metal better. So, does anyone know of some books that might help me in my quest for knowledge? I am pretty good when It comes to understanding science, but I am not a metallurgist, so please no books that will require me to go back to college and earn another degree.
Thanks

Re: Want to learn about steel

Mon Jul 09, 2012 12:09 am

Wayne Goddard has a few books out there that explain the mystery behind steel, how it changes during heat treatment, etc. It's called "The Wonder Of Knifemaking".

If you Google Knifemaking Book tons of stuff should pop up for you! Most are geared towards teaching people how to make knives, but there is a lot of good info in those books, too. David Boye has a good book, too, but I think it's an old one and may be hard to find.

Re: Want to learn about steel

Mon Jul 09, 2012 12:38 am

I think there is a niche need for someone who IS a metallurgist to write a well done, ground level work about this subject.

That said, it's either Marketing BS or extremely technical. I'd check out zknives.com and read all you can. His Steel Chart is a boon to the entire knife community.

Re: Want to learn about steel

Mon Jul 09, 2012 5:20 am

burkecutlery wrote: <> "That said... I'd check out zknives.com and read all you can. His Steel Chart is a boon to the entire knife community."


I fell in love as soon as I found that site. I second the referral! :arrow:

Re: Want to learn about steel

Mon Jul 09, 2012 1:32 pm

Wayne Goddard has a few books out there that explain the mystery behind steel, how it changes during heat treatment, etc. It's called "The Wonder Of Knifemaking".


This! :)

Great read.

Otherwise, there is a ton of information on various forums.

One thing to keep in mind is the end use a knife. Most people want a kitchen knife, irregardless of grind, to behave differently than a hunting knife. If you're primarily interested in learning about how to maintain, sharpen, etc. kitchen knife, you should focus on learning about the steel's we most commonly use in the kitchen. Learning about D2, or S30V for instance would be pointless.
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