Just finished up an S30V kitchen blade - thin edged, hollow ground. Doesn't hold an edge real well.

The brass rod test kinda created a wire edge. But, no major chipping or anything, but the edge just doesn't hold up, like S30V should.

It's about 61HRC. Maybe that's too hard? I'm thinking it not just a hardness issue.

I'm thinking maybe I have to change the angle, but it's just under 20 degrees. That's not very steep.

It's weird. I'm feeling lost here.

Steve

Steve: What was the HT cycle you used?

Did you strop or buff off the burr before doing the brass rod test? If there's a burr that's aligned with the edge (like butchers like em) then it'll fold up on the brass rod test not giving accurate results on the "real" edge under the burr.

I'm not at home with my book, but by memory

1200 for 2 hrs, oven cool for stress relief
1950 for 20 minutes
Plate quench
8 HRS cryo
2 hrs 400
2 hr 400

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You know, RJ, it might be the angle. I usually use 15 degrees, but this is going to a family with little kids, and plenty of abuse. So, I went 20 degrees. Maybe I'm not used to this edge.

I did some apple slicing. Then cut up some aluminum cans. The edge is still the same. No chipping or rolling. It just doesn't shave (well just a bit). It's not a great slicer, but it's not getting worse.

Maybe I'm not used to this cutting angle.
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AWP - Thanks!

I used a leather belt, but that might not have removed the burr like I thought. It's gone now.

Steve

Steve: 400 is kind of low for S30V. I use 550 or 600, depending on the knife. My guess is the edge quality would improve if it were a bit softer.

OK Boss, I'll do that on some blades from the same batch.


Thanks,

Steve