kramer5150
Flashaholic
noob warning...
Been lurking around and getting the itch for a new hobby:twothumbs
When blade manufacturers spec "440 stainless", does that typically mean 440A?
What are the pros and cons of the different grades... 400A-440C ? I know "C" contains the most carbon and therefore harder than "A" and is the least corrosion/rust resistant.
What does that translate to in terms of pros-cons in the working world? Which material is preferable for food preparation, box cutting, wood cutting/hacking...etc... Which is most durable? Which is easier to sharpen? Does the 440C last longer between sharpening?
Is there a difference between the different manufacturers "440C". Or are they all pretty much the same within the grade of 440C?
Do manufacturers lie about this on their spec sheets and blade printing? How trustworthy (generally) is the industry?
Is there a knife FAQ somewhere?
thanks in advance, and sorry for asking so many questions that seem so obvious. (its in my personality)
Been lurking around and getting the itch for a new hobby:twothumbs
When blade manufacturers spec "440 stainless", does that typically mean 440A?
What are the pros and cons of the different grades... 400A-440C ? I know "C" contains the most carbon and therefore harder than "A" and is the least corrosion/rust resistant.
What does that translate to in terms of pros-cons in the working world? Which material is preferable for food preparation, box cutting, wood cutting/hacking...etc... Which is most durable? Which is easier to sharpen? Does the 440C last longer between sharpening?
Is there a difference between the different manufacturers "440C". Or are they all pretty much the same within the grade of 440C?
Do manufacturers lie about this on their spec sheets and blade printing? How trustworthy (generally) is the industry?
Is there a knife FAQ somewhere?
thanks in advance, and sorry for asking so many questions that seem so obvious. (its in my personality)
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