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SVTPerformance's Chain of Restaurants
Road Side Pub
Any blacksmiths here?
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<blockquote data-quote="EatonEggbeater" data-source="post: 16081351" data-attributes="member: 8939"><p>I've always been curious about japanese folded blades where they'd fold the metal 15 to 20 times making layers.</p><p></p><p>I thought; with a modern powered hammer forge, why stop at 20, or 30? Thought about it a bit more, and realized that those layers get thinner and thinner each successive fold.</p><p></p><p>Started looking at the math (admittedly not with any precision) to see that if you start with a blade that's 1 CM thick, an Angstrom is about 1/10,000,000 of that thickness.</p><p></p><p>24 foldings gets you a bit thinner than that number; what happens when the layers are thinner than a molecule of what you're working with?</p><p></p><p>Does it turn back into a single piece? At what point are you simply making steel taffy? Are there any physically definable improvements to this metal?</p><p></p><p>Mostly curious, I'm sure someone has asked this before.</p></blockquote><p></p>
[QUOTE="EatonEggbeater, post: 16081351, member: 8939"] I've always been curious about japanese folded blades where they'd fold the metal 15 to 20 times making layers. I thought; with a modern powered hammer forge, why stop at 20, or 30? Thought about it a bit more, and realized that those layers get thinner and thinner each successive fold. Started looking at the math (admittedly not with any precision) to see that if you start with a blade that's 1 CM thick, an Angstrom is about 1/10,000,000 of that thickness. 24 foldings gets you a bit thinner than that number; what happens when the layers are thinner than a molecule of what you're working with? Does it turn back into a single piece? At what point are you simply making steel taffy? Are there any physically definable improvements to this metal? Mostly curious, I'm sure someone has asked this before. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
Any blacksmiths here?
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