|
Post by mrpercie on Nov 21, 2012 15:04:32 GMT
and if so how?
The reason why I ask was because of my previous thread about sword making and that swords can either be stock removed or Forged and that there was very little difference in functionality, but if only one of these processes could allow for a mix steel sword to be made then that would surely have a benefit over the other process.
There seems to be a tradeoff in hardness and toughness based on the carbon content of the steel, 1095 steel can keep a sharper edge but are less durable while 1045 steel is less brittle so can take a beating while not retaining its edge for excessive chopping/cutting.
Like in Differential Heating where different parts of the blade are heated differently so the edge is harder so it wont dull as quick while the back of the sabre or the centre of the broadsword is treated differently so its softer so it will flex when it hits heavy objects to prevent the sword from breaking.
Im wondering, do some swords have an edge made of a high carbon content steel while the backing or centre of the sword is made from low carbon content steel?
|
|
|
Post by Lord Cobol on Nov 21, 2012 18:15:17 GMT
Absolutely. The Chinese had a 3-layer trick called "sanmai". Think of a ham sandwich with hard high-carbon steel as the ham and cutting edge, and some more-flexible steel as the bread. This could combined with other tricks, like differential-hardening, or folded steel for some of the layers. I think the Japanese had a very different trick, but I'll leave that for someone who knows more about them.
|
|
|
Post by Bushido on Nov 21, 2012 18:29:42 GMT
This is a very old idea, widely used and very effective. I believe the japanese are nowadays more widely known for using this technique of laminating steel, but I've also heard that they imported their way of smithing from China. Anyhow, here's a chart showing different types of lamination: www.sword-buyers-guide.com/image ... ations.jpg
|
|
|
Post by Neil G. on Nov 22, 2012 1:20:59 GMT
In Viking/Frankish pattern weld swords you see that alot too. They forged the core of the blade out of twisted bars of iron and steel and would then forge/weld on a strip of high quality steel for the actual edge.
|
|
|
Post by aussie-rabbit on Nov 22, 2012 1:23:51 GMT
If we ignore the old methods and concentrate on modern steels you need a forging process to laminate steel, either in the sandwich style or by folding, if for instance you take a thin piece of T10 and laminate it between two pieces of spring steel you would have a hard edge with flexibility, however forging different steels is not easy, heat treating even more so. For a stock removal blade you would need to begin with a forged blank, even then you still have the problems of successfully heat treating the blade. As an addendum many knives are being pattern welded from high tensile wire rope, this produces an excellent blade with great flexibility and a keen edge. Plenty of information can be found here. atar.com/joomla/index.php?option ... &Itemid=75
|
|
SanMarc
Senior Forumite
Posts: 3,193
|
Post by SanMarc on Nov 23, 2012 4:26:47 GMT
Mono steel is still the best over Multi layerd...
.......SanMarc.
|
|
|
Post by Lukas MG (chenessfan) on Nov 23, 2012 8:56:52 GMT
I agree. Back in period mixing various steels with different properties did make for better swords until people figured out how to make good quality mono steel. Today we can get mono steel so pure and with known qualities that welding and layering steel is purely cosmetical. It has no benefits for function at all.
|
|