Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 39 conversations about:
Deaomega1214
478
Apogee Culinary Designs
Mar 14, 2017
bookmark_border
Deaomega1214
478
Apogee Culinary Designs
Mar 14, 2017
bookmark_border
CryptexYes they are. In fact nitrogen steels are considered the most corrosion resistant and the still have their strength. Chromium which makes steel stainless also weakens it which is why stainless steel diesnt hold and edge as well as carbon steel. Nitrogen gives you the best of both worlds.
danei
35
Apr 8, 2017
bookmark_border
Deaomega1214I believe BD1N replaces vanadium with nitrogen compared to BD1, chromium is still there unchanged.
Deaomega1214
478
Apogee Culinary Designs
Apr 8, 2017
bookmark_border
daneiRemember, Nitrogen is a gas. It can't actually replace an element Like vanadium Which is a solid. According to the metallurgist at Carpenter, the Nitrogen treatment interacts with the Chromium molecule creating a new molecule called a nitride. These nitrides bond with the carbides instead of weakening them.
The funny thing is, that these results are way beyond anything Carpendter expected. They honestly don't know why this steel is performing so well. They are currently running new tests to try and figure it out. As I wrote earlier, there are many Nitrogen steels out there, most of them are not very good for cutlery. This one, however, may be the holly grail we have all been looking for.
The funny thing is, that these results are way beyond anything Carpendter expected. They honestly don't know why this steel is performing so well. They are currently running new tests to try and figure it out. As I wrote earlier, there are many Nitrogen steels out there, most of them are not very good for cutlery. This one, however, may be the holly grail we have all been looking for.
danei
35
Apr 8, 2017
bookmark_border
Deaomega1214But BD1N has same percentage of chromium compared to BD1 right? The only percentage change was less vanadium and more nitrogen. I meant, it doesn't seems to use less chromium than typical stainless steel (say, vg10 ~15%, 440C ~16%) as you suggested.
And yes, BD1N is very interesting if can be heat treated to HRC63 and made one piece without chipping (most kitchen knives that hard I know need clad, and still my vg10/sg2 jap knives chip too often for heavy use so I have to go back to ikea (x50CrMoV15)), while BD1 is just mehh. Maybe added nitrogen mysteriously reduces chromium carbides and more free form chromium, and this can only happen under certain condition (temperature, timing, heat treatment, etc.).
BTW, do you have any plan to design straight blade chop knife (Chinese chef style)? When processing large amount of vegetable, fat curly blade prevents me from using full blade length. In case you are interested. https://youtu.be/fbcLjjaxzSU
BTW, do you have any plan to design straight blade chop knife (Chinese chef style)? When processing large amount of vegetable, fat curly blade prevents me from using full blade length. In case you are interested. https://youtu.be/fbcLjjaxzSU
Deaomega1214
478
Apogee Culinary Designs
Apr 9, 2017
bookmark_border
daneiwhen Chromium is added to steel to make it stainless, as we know it weakens the steel. Adding elements like vanadium, molybdenum, or cobalt help to re-strengthen the steel. Treating the Chromium with the nitrogen process seems to change the molecule so that it no longer weakens the steel. So the need for those other elements is reduced. You are Right, BD1 is a so so steel. It is truly astounding what the nitrogen process is doing.
Cleavers are are on the board for next year.
Cleavers are are on the board for next year.
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop
I'm the designer of the knife. The goal was to develope a Santoku type knife that could actually do many things. First of all the legnth is 8.5"'s. That is long enough to safely cut two lbs of asparagus in one pass. There is extra weight in the spine so you can do small butcher jobs like cut through chicken joints. There is more curve in the blade to promote a better rocking motion. It also helps protect the edge from users who have a tendency to chop into the board. We have shipped over three thousand of this particular knife, many to professionals, and have never had a return. This is also due to the steel which is one of the hardest and toughest alloys on the market. Everyone using it is blown away on how long it keeps an edge. At Apogee we study how the knife is actually used and dot expect you to be a professional to get the best results. Hope that helps.