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DRoberts

S110V

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What are you trying to do with it?  Look into documentation on suggested soaking times to solutionize all the carbides it can create.  Be very careful to stay within recommended forging temps.

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Fillet blades, specifically longer ones used for larger fish. 8-10'' edge. Wouldn't even attempt to forge it. It's available in a 2-5mm thickness this would just be a grind and treat. The only knives i can find made from it are little folders by spiderco so I'm not sure how a longer edge would compare to 440C or S30V. 

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What are the flexibility specs for this alloy?  Fillet knives are usually very flexible in my experience. (charpy tests can tell you a bit about a steels "crunchyness")

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Not sure on the flexibility, yesterday I made a blank of a 9'' blade from 1095 to compare it to in that respect. I'd prefer less flexibility so it doesn't lose some of the meat from flex while pressing against the spine of the fish. It's just like 40-50$ a pop per attempt on this stuff. I *suspect* that the cobalt in there will reduce flexibility.

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So why this alloy and not say L6?

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i want to use a stainless for fishing knives. 

Check the HRC with a 975F temper, that's pretty phenomenal for a stainless.

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A custom knife maker I knew used Ats34 for the fillet knives he made. He lived in CA, but they got shipped to the commercial fishermen from Oregon to Alaska.

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I have an ATS34 knife from Alaskan knife maker Gordon Parrish from a flea market that best I can figure was made in early 80's. It has a bit of corrosion from air moisture, seller said it had been in a sock drawer as long as he had had it. Looks like dark almost black rust. from my reading it's about the same stuff as CMP154. S110V is supposed to have much better corrosion resistance, and from the looks of it much better edge holding. 

https://www.google.com/url?hl=en&q=https://web.archive.org/web/20110204132459/http://parrishknivesalaska.com/&source=gmail&ust=1487109711458000&usg=AFQjCNHbHPTciGYsJdUELu7p47bOjvq1-w

 

Found some threads by Phil Wilson on a forum talking about it, looks like he prefers S30V for fillet and only uses S110V on thicker knives.

http://www.seamountknifeworks.com/gallery.htm - love the fillet knives he has up on this page

He speaks on it a bit here

http://www.bladeforums.com/forums/showthread.php/634089-S125V-vs-S110V-vs-S90V-vs-S30V/page2

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