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S90V Cheff

Discussion in 'Shop Talk - BladeSmith Questions and Answers' started by mav17, Dec 14, 2018.

  1. Brock Cutlery

    Brock Cutlery KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jan 10, 2015
    Kudos for posting your knife and it not being a sharpened block of steel and wood. Looks like you have a decent artistic sense of balance. Function is learned through experience and it will take a bit of time. Less if you study knives like crazy. Good advice here. so take what you will and go for it. :)
    mav17 likes this.
  2. mav17


    Oct 7, 2018
    I have been working with cutting tools for CNC for a while and I have never seen any diference beetween N2, O1, HSS or Tungsten Carbide. I mean unless you are willing to pay for PCD or CBS. The rest is the same...

    I thought working with this S90V would be pretty much as anything else... But...
    IT IS NOT!!!!! this is so hard, it just chew through the cutting discs and the grinding wheels. I could shape the wheels with this steel, and the bar would remain the same, and it’s not heat treated! now I understand what you were talking about the sharpening issue!

    At least I’m liking the result so far

  3. mav17


    Oct 7, 2018
    And thanks to a friend scrap donation I have plenty of wood to choose from for the handle when the moment comes!!!

    Hengelo_77 likes this.
  4. mav17


    Oct 7, 2018
    I started to file the bevels by hand, obviously a bad idea lol, after a while I decided to build a filing gig from old 2x4 I had, it can be seen in the pic below.

    After an hr filing in the gig I think 1/4 of the bevels has been corrected... I mean 1/2 of 1 side, thats what I mean by 1/4.

    Probably next Tuesday I’ll have time to put into this and will have the bevels ready.
  5. Allen Rummel

    Allen Rummel

    Jul 13, 2019
    I admire your perseverance. I for one don’t have that much dedication to file in bevels like that. I use a 2x72 grinder I made and S35VN that I use chews up plently of belts post heat treat. I can only say good luck and have fun.
  6. Joel Mercier

    Joel Mercier

    Dec 3, 2017
    There is no such thing as absolute best steel. You have to choose your steel depending on knife type and geometry. IMO, the best quality of a kitchen knife steel is edge stability, or the ability to obtain and keep a very fine edge without chipping or rolling. A good edge stability is obtained with a good balance of hardness AND toughness as well as a very fine carbide structure.
    Willie71 likes this.
  7. Willie71

    Willie71 Warren J. Krywko. Part Time Knifemaker Knifemaker / Craftsman / Service Provider

    Feb 23, 2013
    You are correct. If you are used to high hardness Hitachi White, Z-wear will feel like a coarse edge. However, if you are used to S35VN, Z-wear will feel very fine grained. Z-wear and V4E are dead Center of the toughness charts, and have enough carbides to give excellent wear resistance. You can go finer/tougher, or higher carbide/more wear resistance, but you will be trading off in either direction. I’m using z-wear almost exclusively, unless someone wants a budget knife, hamon, or Damascus.

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