Bruce, I cant remember the exact specs offhand,they are manufactured by Kobe.. the (60) denotes the carbon content, in short, the Spring Rate Sensitivity60 was shown in a series of tests to only have one premature failure compared to 5160's 4 failures out of 8 tests ran, while the UHS1900 doubled the stress tests before it had one premature. both of the steels are extremely tough while exhibiting good wear resistance .. so there are some great steels out there, but that's where science stops and here is where the magic starts, sure you or I could make a blade that would most definitely compete for the "toughest baddest thing out there" but with the cost, the time, and general frustration of just doing it, makes it a welcome pleasure to sit at a computer and order Bussekin blades, that are already at the top of the chain, so when you say (Busse) the best in the world, I have 100% no argument there at all, because with the warranty and the quality they have, that statement couldn't be more true. .....You, I, and the rest of the Dogs are most definitely in the right place!!
Hmmmmm......
Fastcamo,
I am not really trying to dispute anything here - so much as question and add. And you have pretty much set up some disclaimers anyway. So, just to add:
I am not familiar with these two steels either. However, I am VERY confident there are MANY steels in the "Steel" industry with EXTREME toughness.
A quick and non-exhaustive search indicates that Kobe's UHS1900 and SRS60 steels are both designed as a spring type suspension steels. 5160 is also commonly used in suspension leaf springs. And 5160 "Happens" to work pretty darn well as a knife blade.
But, just because 5160 makes a good knife steel doesn't mean UHS1900 and SRS60 will.
I am going to "Guess" that what might make UHS1900 and SRS60 better for suspension use is improved toughness and "spring" retention with wear.
So, while 5160 is VERY tough for knife use, theoreticall UHS1900 and SRS60 could also be VERY tough as well. But, at what hardness. And....
***** does extreme toughness alone make a good "KNIFE"????!!!
Generally speaking, 5160 is "Tougher" than 52100 (SR-101). But, I personally think 52100 is better for most knife applications.
"Generally", I would think 5160 or 0170-6 (and especially L6) or similar would be better suited for a sword over 52100. But, Jerry has shown his "Magic" in how tough he has been able to make "HIS" 52100 with his proprietary heat-treat on the Waki (which is "apparently" heat-treated differently than other SR-101 blade - for the record. I think Jerry/Eric should make some more clarity about that - which could be done without giving away their proprietary heat-treat secrets. <img src="/ubbthreads/images/graemlins/rolleyes.gif" alt="" /> )
L6 is VERY springy and used for band-saw blades. I have seen L6 able to do some AMAZING tough things. But, while good for some swords and while L6 can hold a "decent" edge, L6 doesn't hold a great edge and isn't generally (IMO) the best for most knife uses.
There is plenty of industrial application for MANY different steel types - such as jack-hammer bits. SR-77 is EXTREMELY tough and just happens that Jerry and Dan have been able to get SR-77 to hold a decent edge for knife uses. But, SR-101 and INFI do hold edges better and generally have over-all better "edge" properties.
For me, there are justifications in some cases for choosing more toughness and lesser edge qualities. So, I am not booing SR-77. But, in MOST cases, I prefer optimal edge properties for optimal cutting abilities with "Sufficient" toughness. For me, in most cases, I will faver SR-101 over SR-77. For my uses, SR-101 offer VERY good edge properties and still offers VERY HIGH toughness - even if not as tough as SR-77.
INFI is also EXTREMELY tough and holds a pretty darn good edge. However, there are other knife steels that hold an edge better - even if much harder to sharpen and at a significant loss of toughness.
INFI is not the BEST at every catagory. INFI is however, a very good balance of significant properties. And one of the best balances of properties for hard use field knives.
Personally, I don't think it is the best kitchen use steel. Or even for folders - unless you want a pry-folder.
Similarly, I am sure there ARE some tougher steels than even INFI or SR-77.
Extreme toughness is a very nice property that many of us look for in a knife. But, toughness alone is not enough for me if it doesn't have good edge properties.
Ability to GET an edge and Ability to HOLD an edge are VERY important factors in knife along with many other things worth considering.
Tungsten Carbide and diamonds are two of the HARDEST materials commonly used for "Cutting" and often used in cutting tools. They can both be made VERY sharp and both materials hold an edge WAY longer than ANY other knife steel - PERIOD.
But, there are other very good reasons that common use field or kitchen knives are not made with Tungsten Carbide or diamonds.
Diamonds don't really come in convenient blade sizes. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Tungsten Carbide, while VERY HARD and holds a very good edge, is also brittle and NOT tough.
Great knives require a GREAT "balance" of properties. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Busse does VERY good at "maximizing" the balance out of certain steels.
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