03-16-2017, 04:07 PM
Holy smokes Johanka you're putting me through my paces now! Just when I had breathed a sigh of relief upon finding out there will be no JESS scale or Johanka edge tester on the market you ask me a question like this one. I am hoping that we are on the same page with your question in that you are asking if a magnetized steel blade might have some advantage over a non-magnetized steel blade with regard to edge retention and/or sharpness. I can promise you that there are people on this Exchange that are better qualified to answer that question than I but I will give it my best attempt. I hope that you are not talking about a magnetic knife because I don't know what that is but I haven't read the latest edition of Popular Science Magazine either. So here goes -
I have heard from time to time that some people have said that magnetizing a knife blade will lend to its strength. This theory holds forth, as I seen it proposed, that the individual molecular structure of the steel is "realigned" in a manner that strengthens the steel. My understanding of knife steel is this and I borrow, in part, from one of our technical documents that can be found on the Edge On Up web site.
" There is no "steel molecule". Steel can be described as a "solid solution". It is a subtype of chemical mixtures that involve at least two or more molecules in a solid state. These molecules combine to form a single substance "steel".
Once steel hardens the alloy becomes a crystalline structure, not molecular, so there are no molecules to realign. If I've missed the intent of your question Johanka I apologize and if I am misinformed on the subject then I expect the balance of the Exchange to bale in here and set me straight so that this young lady doesn't proceed through life with one segment of her memory banks filled with faulty information.
I have heard from time to time that some people have said that magnetizing a knife blade will lend to its strength. This theory holds forth, as I seen it proposed, that the individual molecular structure of the steel is "realigned" in a manner that strengthens the steel. My understanding of knife steel is this and I borrow, in part, from one of our technical documents that can be found on the Edge On Up web site.
" There is no "steel molecule". Steel can be described as a "solid solution". It is a subtype of chemical mixtures that involve at least two or more molecules in a solid state. These molecules combine to form a single substance "steel".
Once steel hardens the alloy becomes a crystalline structure, not molecular, so there are no molecules to realign. If I've missed the intent of your question Johanka I apologize and if I am misinformed on the subject then I expect the balance of the Exchange to bale in here and set me straight so that this young lady doesn't proceed through life with one segment of her memory banks filled with faulty information.