Tue Mar 19, 2013 9:38 am
What are the main differences between these two steels? Please highlight on edge retention, edge sharpening, blade thickness, and patina formation.
Tue Mar 19, 2013 12:32 pm
Blade thickness would have nothing to do with the steel type.
Patina between the two is the same as best I've ever been able to tell.
Edge retention and edge sharpening.....I can't honestly say I've noticed a difference. They are so close that the knife itself is a bigger difference than the steel. How it was ground, heat treated, etc. is more of a difference than there is between White #1 & #2.
Tue Mar 19, 2013 5:29 pm
I've used White #2 but not White #1. I have heard Shaun reference that White #2 is notoriously made into a thicker blade than other blade types. I was just wondering if there would be a reason for someone to choose one White over the other. Are there any benefits... carbon content... hardness... toughness... etc.. etc...
Tue Mar 19, 2013 5:52 pm
Actually it's the other way around, White #1 seems like it might be used in thicker knives, and that's probably total BS.
Fri Mar 22, 2013 4:52 pm
There are very small differences in the ratio of elements used in these two steels. Theoretically white #1 is supposed to get a little sharper. The thing is, heat treatment is as important to how the steel takes and holds an edge as the steel itself. This makes apples to apples comparison tough.
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