#material
And so we make a knife from carbon steel U7, U8, U9, U10, U11, U12, U13.
What is it?
Where to get it?
Availability
Analogues abroad
Features of the composition
How to work with it
Features
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And so we make a knife from steel U7, U8, U9, U10, U11, U12, U13. Theoretical part.
What is it?
Carbon tool steel
Where to get it, what to buy?
Chisels, gouges, hammers, metal shears, axe cores, chisels, files, wood saws, sometimes drills.
Analogs abroad.
In the USA, the w1 series, in Europe, the st series, in Japan, the sk series. And in principle, the numbers in the series show the percentage of carbon, only the Japanese do not have it like people.
Russia USA Europe Japan
у7 W1-7 CT70 SK7
у8 W1-8 CT80 SK6
у9 W1-9 CT90 SK5
у10 W1-10 CT105 SK4
у11 W1-11 CT110 SK3
у12 W1-12 CT120 SK2
у13 W1-13 CT120 SK1
Features of the composition:
Carbon: from 0.7% to 1.3%, respectively.
Other impurities are insignificant.
In operation.
Forging. From 1200 to 800 degrees.
Hardening. At 820 in water up to 200, then in oil. But in principle it is possible in water, even salty to the limit, but it is dangerous.
Hardness. The maximum that can be squeezed out is 65 units.
Vacation. 200 degrees for 1 hour, will be from 59 to 63 units. Which is basically cool.
The difference between U7 and U13 is fundamental in the finishing hardness, the risk of splitting during hardening and the aggressiveness of the cut. That's it.
Rusts.
Features.
Surprisingly versatile steel for a knife.
It is well ground. The jamon is well removed during zone hardening. It is perfectly etched in ferric chloride.
Verdict (in my biased opinion).
Requirements for skill and practice: it can work out the first time.
Suitable for everything
For cleavers, quench in oil
For razors, quench in oil through water.
Overall - very good.
knife # steel # piwell