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Why though? Cr-Mo steel tubing is already superior to 304 stainless in every relevant measure, except surface corrosion. In particular this article discusses fa
by jeffbee 2y ago
Why though? Cr-Mo steel tubing is already superior to 304 stainless in every relevant measure, except surface corrosion. In particular this article discusses fatigue behavior, and Cr-Mo has a (much) higher fatigue limit than 304.
- seethishat 2y agoThis is also true WRT knife steels. Old, simple carbon based steels are much stronger than most stainless steels. They tend to bend rather than chip or break (when abused). They do rust and do have less edge retention than some stainless steels (such as S90V), but otherwise they are generally stronger.
- jeffbee 2y agoTotally. Just curious why the above wanted a stainless bike. If you want a steel road bike with disc brakes and thru-axles you can absolutely order one right now. I myself ride a Soma Wolverine with Tange Prestige Cr-Mo tubing, flat mount disc brakes, and thru-axles. If you wanted a bike that didn't necessarily need painting, you can order a bike like that in titanium tubing instead.
- lostlogin 2y agoThanks for that - Titanium bikes look amazing when bare metal.
- mjb 2y agoThat's just not true, though. Stainless (e.g. AEB-L) is up to four times tougher than simple low-alloy carbon steel (e.g. 1095). See https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by-a-metallurgist-toughness-edge-retention-and-corrosion-resistance/ https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by... for example. High hardness simple carbon steels do have their place in knives, but what you're saying is factually incorrect.
- skykooler 2y agoToughness is not the same as strength.
- adrian_b 2y agoStrength very rarely matters in knife blades, unless you use knives as pry bars (strength determines the force required to either break the blade or cause a permanent plastic deformation of the blade, i.e. to permanently bend the blade). What matters is the compromise between hardness (good for edge retention) and toughness (required to avoid chipping). Many alloyed steels (especially with chromium and vanadium) allow a better compromise than simple carbon steels, i.e. either a higher toughness at equal hardness or a higher hardness at equal toughness. When you do not specify simultaneously hardness and toughness, simple carbon steels may seem good enough, because they can be made to be either very hard or very tough. If you cut only very soft things, like fish meat without bones, a very hard carbon steel blade (like a traditional Japanese yanagiba) will not have any disadvantage versus an alloyed steel blade. When you want a more versatile knife, an alloyed steel blade will be superior.
- lightedman 2y ago"Stainless (e.g. AEB-L) is up to four times tougher than simple low-alloy carbon steel (e.g. 1095). See https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by... for example." I'll guarantee my UHC 1080 cleaver will slam a good distance through your stainless steel knife edge-on. Your chosen steel has toughness but it lacks in actual strength.
- topspin 2y ago> Cr-Mo steel tubing is already superior to 304 stainless in every relevant measure If you exclude cost as a relevant measure.
- gnopgnip 2y agoStainless is more expensive as well
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- stickfigure 2y agoThe stainless steel construction helps with flux dispersal when you hit 88mph.
- hinkley 2y agoReynolds 501 is CrMo. But 531, which was more coveted, swapped the chrome for manganese, making it lighter at the same mechanical numbers.