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Morakniv Garberg - Carbon - Full Tang Knife $61.05 and Free Shipping
$61.05
Lowest price ever according to CCC:
- Full tang carbon steel knife with polyamide sheath is powerful enough to handle harsh tasks without the risk of breaking
- Top grade carbon steel blade features razor sharpness, high hardness, and exceptional toughness and corrosion resistance
- Tough, impact-resistant polyamide handle and sheath includes click-lock to prevent knife from falling out of sheath
- Square-edged ground spine blade can be used as a striker with fire steel (sold separately)
- Total length 9.0 inches (229 mm); blade length 4.3 inches (109 mm); blade thickness 0.13 inches (3.2 mm); weight 9.6 oz. (272g)https://www.amazon.com/gp/product...=UTF8
&th=1
in
Camping
(7)
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11 Comments
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https://www.amazon.com/Morakniv-G...QF25C?th=1
A lot of emphasis (marketing BS) with 'Carbon.'
All steel has carbon, or it would be iron. Too much carbon and you have cast iron that is more brittle.
A lot of emphasis (marketing BS) with 'Carbon.'
All steel has carbon, or it would be iron. Too much carbon and you have cast iron that is more brittle.
https://www.youtube.com/watch?v=EdUby5s
https://www.youtube.com/watch?v=EdUby5s
Was that meant for me? A bit of a straw man argument, I never mentioned SS.
SS aside, you can typically tell the quality of steel that has various quantities of carbon and other additives by how difficult it is to sharpen. There is no such thing as a bush knife that sharpens quickly and holds an edge forever. My point was the sales pitch bangs on just 'carbon,' as if it is something special. If it did not have carbon, it would be iron. If too much carbon it becomes cast iron and brittle. Tell us what is special about this steel.
Meanwhile, for usage as in the video you provided, I want a guard. Nothing like being out in the bush that I more or less live, or even self defense and cutting your hand because it slid down the damn knife.
Was that meant for me? A bit of a straw man argument, I never mentioned SS.
SS aside, you can typically tell the quality of steel that has various quantities of carbon and other additives by how difficult it is to sharpen. There is no such thing as a bush knife that sharpens quickly and holds an edge forever. My point was the sales pitch bangs on just 'carbon,' as if it is something special. If it did not have carbon, it would be iron. If too much carbon it becomes cast iron and brittle. Tell us what is special about this steel.
Meanwhile, for usage as in the video you provided, I want a guard. Nothing like being out in the bush that I more or less live, or even self defense and cutting your hand because it slid down the damn knife.
Understood on carbon content, mechanical engineer here. The whole point of higher carbon steel is increased modulus of elasticity and tensile strength. Hence why tool steel exists. With that said every tool has its limits.
Point on marketing,etc understood, carry on.
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Understood on carbon content, mechanical engineer here. The whole point of higher carbon steel is increased modulus of elasticity and tensile strength. Hence why tool steel exists. With that said every tool has its limits.
Point on marketing,etc understood, carry on.
Actually, the higher the carbon content, the less 'elasticity.' The higher the carbon content, the more tensile strength, but less ductility as it soon becomes cast iron. In metallurgy, a variety of other 'ingredients' such as chromium, tungsten, manganese, etc., even silicone, are used to create some of the finest knives in the world that also have less carbon than high carbon steel that would make them more brittle.
Tamahagane Steel (about 0.50% to 0.70% carbon from the charcoal used) has been a bit of a fascination for knife and sword makers for who knows how long. But with all the right ingredients and heat, probably the most important cause of strength is the folding (shita-kitae). Personally, I would rather have one great knife, than a room full of average knives.
Anyway, thanks for posting...
Actually, the higher the carbon content, the less 'elasticity.' The higher the carbon content, the more tensile strength, but less ductility as it soon becomes cast iron. In metallurgy, a variety of other 'ingredients' such as chromium, tungsten, manganese, etc., even silicone, are used to create some of the finest knives in the world that also have less carbon than high carbon steel that would make them more brittle.
Tamahagane Steel (about 0.50% to 0.70% carbon from the charcoal used) has been a bit of a fascination for knife and sword makers for who knows how long. But with all the right ingredients and heat, probably the most important cause of strength is the folding (shita-kitae). Personally, I would rather have one great knife, than a room full of average knives.
Anyway, thanks for posting...
https://www.engineering