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Knives
Flat stock blades versus forged blades,,,
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<blockquote data-quote="SoonerP226" data-source="post: 4174355" data-attributes="member: 26737"><p>FWIW, Dr. Larrin Thomas has a short chapter about forging vs. stock removal in his book <em>Knife Engineering</em>. Basically, all knife steel is forged unless you're using a specialty cast steel (which, he says, are rare), and even if you're forging the blade yourself, most of the forging was done at the foundry during the processes that produced the steel.</p><p></p><p>In short, he says forging provides limited performance benefits, but there are non-performance reasons to forge, like making pattern-welded Damascus blades, making curved blades without converting a lot of steel to dust, making rustic-looking blades, making blades traditional ways, or just because "you like hitting hot steel with a hammer."</p></blockquote><p></p>
[QUOTE="SoonerP226, post: 4174355, member: 26737"] FWIW, Dr. Larrin Thomas has a short chapter about forging vs. stock removal in his book [I]Knife Engineering[/I]. Basically, all knife steel is forged unless you're using a specialty cast steel (which, he says, are rare), and even if you're forging the blade yourself, most of the forging was done at the foundry during the processes that produced the steel. In short, he says forging provides limited performance benefits, but there are non-performance reasons to forge, like making pattern-welded Damascus blades, making curved blades without converting a lot of steel to dust, making rustic-looking blades, making blades traditional ways, or just because "you like hitting hot steel with a hammer." [/QUOTE]
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