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When you use a high alloy steel, like stainless, it has to have quite
a bit more carbon content than a plain. carbon steel, in order to make
it harden to a degree that will make a good knife.
Mfrs. use 440-A because it's cheaper, polishes easier and is simpler
to machine. 440-A has about .6% carbon, which might make a steel like
5160 harden, but can't do the job when you have about 20% of the mix
that isn't iron.
If I may put it briefly, 440-A sucks.
Mucho thanks for the info. I learn something new every day. I stick to
better steels in my purchases. I'm looking to purchase from Blades N
Stuff soon - 440C and ATS-34 right? Again, thanks.
>Subject: Re: Knife Steels - Why is 440A so bad?
>Date: Thu, 05 Jun 1997 13:57:13 -0600
bob some of those shity knife stainlesses.... ALMOST ....... make an
almost passable s.s. sword