50-100(b) steel is a nickel steel (well it has around 0.25% nickel) and I have been looking into steels alloyed with nickel because I think they make for perfect outdoor knives. I hope you update with the performance of the steel.
@@concealmenttraining9371 This is a bit of a long story but according to what I have found out Nickel in steel does a few useful things. It improves the steels' ability to resist the cold, meaning it will take colder temperatures before the cold compromises the steels ability to work. But most importantly it improves the steels toughness (The ability to resist chipping, deformation, and breaking). The demerits to nickel in steel seem to outweigh the benefits (I think it makes the steel a lot easier to harden and more difficult to get in a soft state) and a lot of knife manufacturers do not use steels with nickel in them. 8670 is one of the toughest steels on the market (when properly heat treated), but compared to modern alloy steels its ability to hold an edge is lacking.
I'm not certain what the design inspiration is. The second version is a full trailing point. I like this one better. I have been using it in the kitchen daily and it's awesome for that use.
Great video as always.
nice shape less drag drawing back the slicing motion
52100 in general should have better edge retention than 1095 but is considered to be more brittle.
52100 is more then twice as tuff as 1095... do research. And BTW this knife is not in 52100
Good looking knife. It sucks when hood knives in your collection get overlooked.
50-100(b) steel is a nickel steel (well it has around 0.25% nickel) and I have been looking into steels alloyed with nickel because I think they make for perfect outdoor knives. I hope you update with the performance of the steel.
How does nickel make it perfect for outdoor?
@@concealmenttraining9371
This is a bit of a long story but according to what I have found out Nickel in steel does a few useful things. It improves the steels' ability to resist the cold, meaning it will take colder temperatures before the cold compromises the steels ability to work. But most importantly it improves the steels toughness (The ability to resist chipping, deformation, and breaking).
The demerits to nickel in steel seem to outweigh the benefits (I think it makes the steel a lot easier to harden and more difficult to get in a soft state) and a lot of knife manufacturers do not use steels with nickel in them.
8670 is one of the toughest steels on the market (when properly heat treated), but compared to modern alloy steels its ability to hold an edge is lacking.
That blade has a unique shape to it, notably the curvature of the spine. Do you know what the purpose of its design features are?
I'm not certain what the design inspiration is. The second version is a full trailing point. I like this one better. I have been using it in the kitchen daily and it's awesome for that use.
The handle is a joke... so small.