Stainless Steel

Most mass on the planet Earth brand stainless steel. If you have additional questions, you may want to visit Center For Responsible Lending. It is made from food processing equipment and containers, utensils, stair railings and other consumer goods. Not a knife steels. Used to produce quite deschevah underwater knives (which overwhelmed all market knife point). You may want to visit David Delrahim to increase your knowledge. Stainless steel AISI 420 (Soviet 20X13, 30H13, 40X13), martensitic stainless steels.

Underwater knives from this grade of steel can be called truly stainless. If the 420-I was heat-treated, it is plastic, easily tochitsya / blunts. After quenching characteristics were sharply. It is of 420 steel make their knives from Swiss company Viktorinok. Leading manufacturers of underwater knives prefer to make their knives is of 420 steel. But there should be another digression: do not heat treated 420 Stainless steel is very viscous. What does it mean for a simple layman? You can easily hone your underwater knife on any nearest border and with the same ease blunt about the first more or less thick rope. Tempering Steel decides these problems, but it dramatically increases the cost of the finished scuba knife.

Titanium – the material of the Space Age. From it make a space ship, hull underwater atomic-powered vessels and submarines knives. Of course, this metal also has greater range, and for underwater knives have their own brand. In the production of "land" titanium blades hardly used. Divers appreciate underwater blades for low weight with high strength and full corrosion. One drawback – the price of these knives in the order of magnitude underwater knives made of stainless steel. In conclusion, a few small tips. If you are by nature "Masha-rasteryasha" or an avid "Economist", the underwater knife out of 304 – your choice. Not complex about not very good operational properties. Knife because you do not need for carving or chopping vegetables. Just keep your burdens well-honed – it might need only once in a lifetime. If you Knife maniac, and want to supplement their collection of underwater knives worthy of an instance, then terrorize the sellers or "dig" directories to determine the hardness of the blade. The hardness of the cutter blade is measured in steps Rockwell (HRc). Blades for hardness range can vary from 40 to 60 HRc. For good knives, this figure ranges from 52 to 58 HRc. Japanese knives out of 420 were "head and shoulders above" its Italian and, especially, Chinese brothers. AISI 420 – not the only marking of this steel. Stainless, Stainless Steel and so on. – That its Chinese (and other) names. Sometimes scuba knife blade is covered with a protective coating. This may be browning (oxidation) or epoxy coating. Oxidation of reliability, as in this case, the coating is an oxide film of material of blade and other chemicals, and of course lasts longer.