SAK Steel: What's up?
Hi,I love Swiss Army Knives, and have always carried one since I was a youth.What is it about the "Rostfrei" steel used that it doesn't seem to keep a sharp edge very long? And, why does residue of...
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There are degrees of stainless and the more stainless the higher the content of Chrome and Nickel in the steel + low counts of Carbon, and the softer it gets.
View ArticleRe: SAK Steel: What's up?
Hi, Henrik!Thanks for the reply. Yes, there are different grades or degrees of Stainless quality, and edge-holding is different from carbon steels. But, essentially, you're saying that it's an inverse...
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