06-07-2018, 10:47 PM
Really a lot of outstanding work, KG! 
Do you use CBN wheels for everything, then finish on 0.5µ diamond on paper wheels? What grit CBN wheels do you have? Is it about the same difficulty for you to sharpen any type of steel to the same amazing sharpness?
It takes a Lot more effort for me to sharpen high vanadium steels. M360 isn't bad, and it gets very sharp. I even think it holds a a keen edge longer than S90V, but S90V is difficult to sharpen to the point that I don't use it.
The 9%-10% range of vanadium is too difficult to keep sharp, but they hold mediocre for a long time. Thanks for including it. That went a long way in confirming my feelings.
I doubt there's much difference between S90V and Vanadis 10 in sharpening or use, but Vanadis 10 is quite a bit harder than any of the other steels tested (and S90V). It seems like a lot of it's capabilities could come from that as much as the high alloy.
There are a lot of different opinions on what steel works best, but multi-multi-millions of dollars have been spent tailoring knives and steel to meat cutters. The type of edges they like are pretty different than average, as is the way they maintain their edges. And they're limited to stainless (SR 101 is looking pretty good without chromium or anything).
Do you use CBN wheels for everything, then finish on 0.5µ diamond on paper wheels? What grit CBN wheels do you have? Is it about the same difficulty for you to sharpen any type of steel to the same amazing sharpness?
It takes a Lot more effort for me to sharpen high vanadium steels. M360 isn't bad, and it gets very sharp. I even think it holds a a keen edge longer than S90V, but S90V is difficult to sharpen to the point that I don't use it.
The 9%-10% range of vanadium is too difficult to keep sharp, but they hold mediocre for a long time. Thanks for including it. That went a long way in confirming my feelings.
I doubt there's much difference between S90V and Vanadis 10 in sharpening or use, but Vanadis 10 is quite a bit harder than any of the other steels tested (and S90V). It seems like a lot of it's capabilities could come from that as much as the high alloy.
There are a lot of different opinions on what steel works best, but multi-multi-millions of dollars have been spent tailoring knives and steel to meat cutters. The type of edges they like are pretty different than average, as is the way they maintain their edges. And they're limited to stainless (SR 101 is looking pretty good without chromium or anything).