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Effect of Primary Carbides on the Sharpness of Kitchen Knives Made of 8Cr13MoV Steel

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Abstract

Although there are many primary carbides in the cutting edge of knives made of high-carbon martensitic steel, the effect of primary carbides on the sharpness of knives has not been clarified. In this paper, the evolution of primary carbides during the production process of 8Cr13MoV steel was presented. The effect of size and amount of primary carbides on the sharpness of knives was studied via employing rolling forging and diffusion annealing process, respectively. Results indicated that primary carbides easily fell off from cutting edge during cutting process, which would decrease the wear resistance of knives. The refinement of primary carbides could not only improve the wear resistance of cutting edge, but also weaken the fluctuation of sharpness during the service process of knives. By decreasing the amount of primary carbides, the wear resistance of knives would increase effectively, which improved the cutting performance effectively. Reducing the amount of primary carbides and refining the primary carbides in cutting edge were both effective ways to improve the sharpness of knives.

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Acknowledgment

This work was financially supported by the National Natural Science Foundation of China (Grant Nos. 51574025 and 51504019) and the Sail Plan of Guangdong Province to Introduce Innovation and Entrepreneurship Team (Grant No. 2016YT03C071).

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Authors and Affiliations

  1. State Key Laboratory of Advanced Metallurgy, University of Science and Technology Beijing (USTB), Beijing, 100083, People’s Republic of China

    Qin-tian Zhu, Jing Li, Jie Zhang & Cheng-bin Shi

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  1. Qin-tian Zhu
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  2. Jing Li
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  4. Cheng-bin Shi
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Correspondence to Qin-tian Zhu.

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Zhu, Qt., Li, J., Zhang, J. et al. Effect of Primary Carbides on the Sharpness of Kitchen Knives Made of 8Cr13MoV Steel. J. of Materi Eng and Perform 28, 4511–4521 (2019). https://doi.org/10.1007/s11665-019-04209-6

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  • DOI: https://doi.org/10.1007/s11665-019-04209-6

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