Ok, so I am learning a ton here but I want to make sure I am understanding something right and pose a couple of questions to the more experienced sharpeners. Geeking mode activated
There are all kinds of different steels and alloys out there. Different hardness, densities, bending strength, corrosion fighting, brittleness, cost, etc.. All of the different blends created are tying to find the correct mix of the above characteristics to do the task the knife was intended for. Everything is a give and take. you can make something super hard but it can be brittle, or hard but rusts easy, etc..
Along with all of this are what angles you sharpen to depending on the task the knife is going to be used for but the material also comes into play. Also, not just the material, but what other processes the material went through. I get the drift that 2 different knife makers could have the exact same type of metal from the same ingot batch and depending on how it was hardened and worked and such one could be a turd and one could be kick ass. Some of these processes are very persnickety and a little difference in procedure can make a big difference in the final outcome.
Am I right so far?
Ok, now if I am right, or close to right, --please educate me where I am off in the weeds—
I pose the following question.
Can any blade be sharpened to hair popping?
Are there angle limitations to make a blade hair popping?
If I look at a hair through very high magnification, the hair looks like a palm tree trunk. It almost appears to have scales that are fashioned in a certain direction. In order to be hair popping I am guessing the edge has to be sharp enough to get into or catch one of these “scale like shapes” to cause it to bite in and therefore pop right through. So, is hair popping only going to happen when dragging the hair in the proper direction? Say from root to tip over the edge or from tip to root over the edge? or does it not matter?
It would seem, that in order to obtain such a sharp angle, you would have to have good steel where the molecules are tight enough, (maybe density is the right term?) and aligned in the right way so you could even make the edge that sharp in the first place. If the steel is crappy, you could only get so sharp because you would have microscopic impurities that would chip or fall out at this fine of an angle? Like if you whacked off a hunk of swiss cheese you would have them holes in there, where if it were something more dense you would have a better chance at a smooth edge.
With this being said, if there are angle limitations to making a blade edge hair popping, would there also be steel types that could even be made hair popping?
I do understand that certain angles and weaker steels would just fold this edge over real quick like.. I sharpened my friends cold steel neck knife..I could carve up and push cut paper real easy..He took it and shaved a big section of his arm with it, then I tried to show him how it would push cut paper..nadda.. not anymore! lol. Him shaving his arm like that dulled the knife enough that it would not push cut paper anymore..
I do not currently have many knives to play with.. I have some Buck 110 folders, Kershaw leeks with 14C28N Steel
A Kershaw leek with S30V, a leatherman wave with s30V and an old leatherman with unknown steel, and some Victorinox stainless pocket knives.
I am guessing that the s30V would be the best candidate? If I were to try at some point?
Whew..had more questions and thoughts than I started with..
Geeking mode off
Thanks for any info to help an inquisitive newbie out.


