FPSO 发表于 2014-4-2 15:11
是。大家都不会很懂，也没那个必要，但是靠这个忽悠人就不对了，尤其是不懂装懂的货，本人最厌恶的人种之一就是不懂装懂。连基本概念单位都搞不懂就敢忽悠。至于什么材料适合做什么刀，也只能靠刀厂了，他们肯定比我们懂的多，且专业，有时候还真不是成分这么简单的事，俺赶脚着。至于吹嘘经手了多少刀就敢号称懂刀，就更是忽悠了，刀的好坏，要用，摸有个屁用。

不锈钢跟碳钢，反正约定俗成了，大家明白就好。其实，不锈钢不是不锈，叫耐锈更合适，也要适当保养的。碳钢不提了，但俺还是喜欢用，不锈钢的刀，怎么也不如碳钢的锋利，感觉上，JCK也不回答，总是说感觉不一样，不好比。

FPSO 发表于 2014-4-2 09:14
不不不，没有纯粹的只含碳的钢材，一般用钢，碳硅锰磷硫是最基本的几个成分（磷硫是有害成分，去除不彻底也是成本的原因），低合金钢，高合金钢，都有定义，含量到了一定的百分比才叫合金钢。这个，俺懂。青纸那点含量，应该不算，但要是深究，也行。不过厨刀里面，都会把它认作碳钢吧。

Like I said, the question above is incorrect, for two reasons:
1) There is no such thing as stainless steel. All steels will rust if left unattended. So, what we can talk about, and what is the correct term, beginning to appear in industry is stain resistance. Different steels have different level of stain resistance.
2) All steels are carbon steels. In other words they contain Carbon(C), otherwise pure Iron(Fe) is way too soft to be used in a knife. Carbon, and some other elements plus heat treatment give the steel its properties.

Another term becoming incorrect is high-carbon. Earlier that was the common term to refer to non-stainless steel with Carbon content around 1%. Nowadays modern metallurgy has no problems producing stainless steels with Carbon content way above 1%. So, in general High-Carbon refers to quality steel, but not necessarily stainless anymore. Though more and more often you'll hear the term High-Carbon Stainless, which is a correct terms and refers to stainless steels with high Carbon content, above 1%. Although, some manufacturers cheat and label knives with 0.7%-0.8% Carbon as high Carbon, since there is no law for it I guess.

Basically, to me Stainless vs. non-Stainless translates into easy maintenance vs. performance argument.Overall, for most of the non-exotic alloys, stainless steels are lesser performers compared to carbon counterparts, given similar composition, proper edge and equal cutting medium. However, if you have quality stainless steel, properly heat treated it is more than enough for the kitchen needs for majority of home users out there. If you strive for maximum performance then non-stainless, high Carbon steels are the way to go. Yes, high quality carbon steel will outperform non stainless ones, mainly because of higher wear resistance(although there are several stainless alloys with exceptionally high wear resistance) and what's also very important their ability to take keener edge.

夜色 发表于 2014-4-2 10:57
这个好，再总结下刃部特征和重量比例啥的最后烧总打个总结追总就可以开撸了。

schar 发表于 2014-04-02 08:53

这楼早歪乐～

夜色 发表于 2014-4-1 22:53
钢材城的人都不上淘宝开店你跑淘宝找钢材。真的是喝大了。其实去专业研究院所啊，钢厂啊肯定是能找到这些东西的。就是太费周张了。还要有熟人才行。还是用手头上有的吧，比普通货色强就行，这东西要先练手的。

追风传说 发表于 2014-04-01 22:30

其实民用的材料都是很差钱的，我告诉你一下神马叫不差钱的。实验室里搞的东西就是不差钱的行当，现行民用标准的数据大部分都是实验室按照...

schar 发表于 2014-4-1 22:08
你不知道人都不差钱吗？
其实x宝上还是有实惠的材料和产品的。还有，其实开始根本没必要买钢材干，都是拿你说过拿东西先上手干的，就是锯条啊，x宝上2、30元的锯条刀也是刚刚的，等真能干出个样子了，在上正规钢，要不真浪费。

追风传说 发表于 2014-4-1 21:51
手工刀具厂是不会用这些材料来制作手工刀具的，谢谢你给我发的刀具毛胚料资料，我看见那些雷胖子什么特殊钢材加美国热处理的毛胚材料卖2000多块人民币一公斤，是我无力承担的费用。

schar 发表于 2014-4-1 20:46
大批量产的厨刀考虑的应该只可能是易加工、稳定、成本便宜、防锈的材料，所以应该很固定的，如果是手工刀，选择就多了，锻打钢、高速钢、粉末钢、特殊不锈钢，还得是能买得到的，也别贵的离谱。甚至链条、锯条、钢缆、轴承这些不用买的都能拿来干，其实也是不错的，还能大马花纹嗫

PS：按资料，M2的硬度、韧性和耐锈都不错，也是刃材的好料，如果说M2不拿来做厨刀应该是缘于比较难加工处理，所以比较少制刀厂家使用。只要能加工处理，还是可以尝试尝试。还有一点觉得更重要，得选择自己最熟悉最有经验的材料。