When it comes to knives, most people’s first instinct is to look at the steel grade: AEB-L, M390, Elmax, CPM MagnaCut…These names carry strong reputations, and it often seems that as long as the steel is “premium,” the knife must be excellent.However, the reality is far more complex.For any knife, w

Commonly used martensitic stainless steelMartensitic stainless steel is based on 12~18% chromium. The carbon content is adjusted according to needs, usually 0.1~0.4%. It is hard in texture. Its mechanical properties can be adjusted through heat treatment. It has good hardenability, magnetism and que

Quenching methods and processesThere are currently four main quenching methods: 1: Water quenching: refers to a method in which the steel strip is rapidly cooled by a cooling plate with circulating water after it is heated. Advantages: pollution-free, simple and fast. Disadvantages:

Quenching is a way that steel with a certain carbon content changes its properties after it is heat treated:The carbon content determines the hardness of the material after quenching. The higher the carbon, the higher the hardness after quenching. Commonly known as: hardenability.It can also be unde