An alloy is a mixture of chemical elements of which at least one is a metal. Unlike chemical compounds with metallic bases, an alloy will retain all the properties of a metal in the resulting material, such as electrical conductivity, ductility, opacity, and luster, but may have properties that differ from those of the pure metals, such as increased strength or hardness. In some cases, an alloy may reduce the overall cost of the material while preserving important properties. In other cases, the mixture imparts synergistic properties to the constituent metal elements such as corrosion resistance or mechanical strength.
Damascus steel is the forged steel of the blades of swords smithed in the Near East from ingots of carbon steel imported from Southern India or made in production centers in Sri Lanka or Khorasan, Iran. These swords are characterized by distinctive patterns of banding and mottling reminiscent of flowing water, sometimes in a "ladder" or "rose" pattern. Such blades were reputed to be tough, resistant to shattering, and capable of being honed to a sharp, resilient edge.
Pattern welding is the practice in sword and knife making of forming a blade of several metal pieces of differing composition that are forge-welded together and twisted and manipulated to form a pattern. Often mistakenly called Damascus steel, blades forged in this manner often display bands of slightly different patterning along their entire length. These bands can be highlighted for cosmetic purposes by proper polishing or acid etching. Pattern welding was an outgrowth of laminated or piled steel, a similar technique used to combine steels of different carbon contents, providing a desired mix of hardness and toughness. Although modern steelmaking processes negate the need to blend different steels, pattern welded steel is still used by custom knifemakers for the cosmetic effects it produces.
Wrought iron is an iron alloy with a very low carbon content in contrast to that of cast iron. It is a semi-fused mass of iron with fibrous slag inclusions, which give it a wood-like "grain" that is visible when it is etched, rusted, or bent to failure. Wrought iron is tough, malleable, ductile, corrosion resistant, and easily forge welded, but is more difficult to weld electrically.
A blacksmith is a metalsmith who creates objects primarily from wrought iron or steel, but sometimes from other metals, by forging the metal, using tools to hammer, bend, and cut. Blacksmiths produce objects such as gates, grilles, railings, light fixtures, furniture, sculpture, tools, agricultural implements, decorative and religious items, cooking utensils, and weapons. There was an historical distinction between the heavy work of the blacksmith and the more delicate operation of a whitesmith, who usually worked in gold, silver, pewter, or the finishing steps of fine steel. The place where a blacksmith works is called variously a smithy, a forge or a blacksmith's shop.
Crucible steel is steel made by melting pig iron, iron, and sometimes steel, often along with sand, glass, ashes, and other fluxes, in a crucible. In ancient times steel and iron were impossible to melt using charcoal or coal fires, which could not produce temperatures high enough. However, pig iron, having a higher carbon content and thus a lower melting point, could be melted, and by soaking wrought iron or steel in the liquid pig-iron for a long time, the carbon content of the pig iron could be reduced as it slowly diffused into the iron, turning both into steel. Crucible steel of this type was produced in South and Central Asia during the medieval era. This generally produced a very hard steel, but also a composite steel that was inhomogeneous, consisting of a very high-carbon steel and a lower-carbon steel. This often resulted in an intricate pattern when the steel was forged, filed or polished, with possibly the most well-known examples coming from the wootz steel used in Damascus swords. The steel was often much higher in carbon content and in quality in comparison with other methods of steel production of the time because of the use of fluxes. The steel was usually worked very little and at relatively low temperatures to avoid any decarburization, hot short crumbling, or excess diffusion of carbon; just enough hammering to form the shape of a sword. With a carbon content close to that of cast iron, it usually required no heat treatment after shaping other than air cooling to achieve the correct hardness, relying on composition alone. The higher-carbon steel provided a very hard edge, but the lower-carbon steel helped to increase the toughness, helping to decrease the chance of chipping, cracking, or breaking.
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō or the variation -bōchō in compound words but can have other names including -kiri. There are four general categories used to distinguish the Japanese knife designs: handle, blade grind, steel, and construction.
Forge welding (FOW), also called fire welding, is a solid-state welding process that joins two pieces of metal by heating them to a high temperature and then hammering them together. It may also consist of heating and forcing the metals together with presses or other means, creating enough pressure to cause plastic deformation at the weld surfaces. The process, although challenging, has been a method of joining metals used since ancient times and is a staple of traditional blacksmithing. Forge welding is versatile, being able to join a host of similar and dissimilar metals. With the invention of electrical welding and gas welding methods during the Industrial Revolution, manual forge-welding has been largely replaced, although automated forge-welding is a common manufacturing process.
A bloomery is a type of metallurgical furnace once used widely for smelting iron from its oxides. The bloomery was the earliest form of smelter capable of smelting iron. Bloomeries produce a porous mass of iron and slag called a bloom. The mix of slag and iron in the bloom, termed sponge iron, is usually consolidated and further forged into wrought iron. Blast furnaces, which produce pig iron, have largely superseded bloomeries.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks.
Case-hardening or Carburization is the process of introducing carbon to the surface of a low carbon iron or much more commonly low carbon steel object in order to enable the surface to be hardened.
Tempering is a process of heat treating, which is used to increase the toughness of iron-based alloys. Tempering is usually performed after hardening, to reduce some of the excess hardness, and is done by heating the metal to some temperature below the critical point for a certain period of time, then allowing it to cool in still air. The exact temperature determines the amount of hardness removed, and depends on both the specific composition of the alloy and on the desired properties in the finished product. For instance, very hard tools are often tempered at low temperatures, while springs are tempered at much higher temperatures.
The Santoku bōchō or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.
Sword making, historically, has been the work of specialized smiths or metalworkers called bladesmiths or swordsmiths. Swords have been made of different materials over the centuries, with a variety of tools and techniques. While there are many criteria for evaluating a sword, generally the four key criteria are hardness, strength, flexibility and balance. Early swords were made of copper, which bends easily. Bronze swords were stronger; by varying the amount of tin in the alloy, a smith could make various parts of the sword harder or tougher to suit the demands of combat service. The Roman gladius was an early example of swords forged from blooms of steel.
Knife making is the process of manufacturing a knife by any one or a combination of processes: stock removal, forging to shape, welded lamination or investment cast. Typical metals used come from the carbon steel, tool, or stainless steel families. Primitive knives have been made from bronze, copper, brass, iron, obsidian, and flint.
Bladesmithing is the art of making knives, swords, daggers and other blades using a forge, hammer, anvil, and other smithing tools. Bladesmiths employ a variety of metalworking techniques similar to those used by blacksmiths, as well as woodworking for knife and sword handles, and often leatherworking for sheaths. Bladesmithing is an art that is thousands of years old and found in cultures as diverse as China, Japan, India, Germany, Korea, the Middle East, Spain and the British Isles. As with any art shrouded in history, there are myths and misconceptions about the process. While traditionally bladesmithing referred to the manufacture of any blade by any means, the majority of contemporary craftsmen referred to as bladesmiths are those who primarily manufacture blades by means of using a forge to shape the blade as opposed to knifemakers who form blades by use of the stock removal method, although there is some overlap between both crafts.
In swordsmithing, hamon (刃文) is a visible effect created on the blade by the hardening process. The hamon is the outline of the hardened zone which contains the cutting edge. Blades made in this manner are known as differentially hardened, with a harder cutting edge than spine. This difference in hardness results from clay being applied on the blade prior to the cooling process (quenching). Less or no clay allows the edge to cool faster, making it harder but more brittle, while more clay allows the center and spine to cool slower, thus retaining its resilience.
Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons (nihonto) including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow).
Honyaki (本焼) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives by forging a blade, with a technique most similar to the tradition of nihonto, from a single piece of high-carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon, and a hard, sharp edge. Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki. The goal is to produce a sharper, longer lasting edge than is usually achievable with the lamination method. The term has been adapted to describe high-end mono-stainless in Japan and carbon blades by non-Japanese bladesmiths that have a hamon but are made with Western steel, heat treat, equipment, finishing, and design.
