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while now. The SOG Trident AT is the latest iteration of that popular knife. This one uses SOG’s Assisted Technology and XR locking/opening system, and it looks amazing with its black finish and red highlights.SOG says the Trident is made for professionals to handle any situation. “The knife is a first responder’s dream, providing many of the tools you might need at common incidents,” SOG tells us. They also say the “Trident AT is a modern update based on the feedback from professional users, made to hold up in the harshest conditions, balancing purposeful design with heavy-duty performance and reliability… [the] Trident AT fast open is only matched by its ability to support emergency rescue in critical situations.”The SOG Trident AT features a 3.7″ Cryo D2 clip point blade with a black titanium nitride coated finish. This dual thumb stud opener is .12″ thick and uses SOG’s AT or a “Assisted Technology” to open quickly and easily. You can open this knife with either the thumb studs or by pulling back on the AT-XR lock. The handle houses a simple-to-operate, ambidextrous safety switch that can be activated or deactivated with your thumb.SOG Trident ATAbout the Cryo D2 steel in the blade, SOG says it’s a “…versatile high-carbon tool steel that is cryogenically heat-treated to SOG’s unique performance specifications. D2 provides the ideal combination of edge retention and durability for long term use with ease of maintenance.”This XR lock (like the AXIS lock) has textured black, glass reinforced nylon handles that are easy to grip. When the knife is closed, there’s a slot in the handle that allows you to use the knife blade as a seatbelt or line cutter. There’s also a glass breaker and a cleated metal lanyard loop in the butt of the knife, as well as an ambidextrous deep-carry, tip-up pocket clip.Everything is black on the SOG Trident AT except the thumb studs, the XR lock, and the little dot on the safety switch. They’re all bright red, and they really pop. It closes down to 5.3″ and opens to 9″ overall. It weighs in at 5.2oz.SOG Trident ATSOG Trident AT Details3.7″ Cryo D2 Clip Point BladeBlack Titanium Nitride Coated Finish.12″ ThickSOG Assisted Open TechnologyThumb Stud or AT-XR OpenerXR LockTextured Black GRN HandlesLine Cutter in HandleCleated Lanyard LoopGlass BreakerAmbidextrous Deep-Carry Tip-up Pocket Clip5.3″ Closed9″ OverallWeighs 5.2oz.The article is shared from Internet...knifeglobal：https ://knifeglobal.com

Overall Length: 205mm (8.07 inches)Blade Length: 90mm (3.54 inches)Blade Width: 28mm (1.1 inches)Blade Thickness: 4.0mm (0.16 inch)Blade Material: AUS-10 (Japan)Blade Surface: SandblastSharpening: FlatHardness: HRC60-62Handle Length: 115mm (4.53 inches)Handle Material: 6AL4V TitaniumTotal Handle Thickness: 12.4mm (0.49 inches)Pivot: Ceramic BallbearingScrew: 6AL4V TitaniumPocket Clip: 6AL4V TitaniumBackspacer: 6AL4V TitaniumWeight: 124g (without packaging)

Overall Length:8.66" (220mm)Blade Length: 3.94" (100.0mm)Blade Thickness: 0.12" (3.0mm)Blade Material: Bohler M390Blade Hardness: HRC61-62Blade Grind: Sand BlastHandle Length: 4.72" (120.0mm)Handle Material: 6AL4V TitaniumClip-Material: 6AL4V TitaniumPivot Material:6AL4V TitaniumBack Spacer Material: 6AL4V TitaniumWashers Material: Ceramic Ball BearingWeight: 138.80g

Overall Length:8.66" (220mm)Blade Length: 3.94" (100.0mm)Blade Thickness: 0.14" (3.5mm)Blade Material: CPM S90VBlade Hardness: HRC60-61Blade Grind: FlatBlade Finish: SandblastHandle Length: 4.72" (120.0mm)Handle Material: 6AL4V TitaniumClip-Material: 6AL4V TitaniumPivot Material:6AL4V TitaniumBack Spacer Material: 6AL4V TitaniumWashers Material: Ceramic Ball BearingWeight: 111gLock Type: Frame LockDesigned By：Максим Ткачук   #knifeglobal #kubeyknives #kubey #EDC #Knifeclub #kubeyknife #knives #knife #Knifefanatic #Multitool #Tacticalknives #Tacticalknife #Everydaytactical #Knifepic #Edcknives #Knivesforsale #Bladeforums #Madebetter #FoldingKnife #Knifephoto #kubey246

Overall length: 8.5 inches(216 mm)Blade length: 3.7 inches (94 mm)Handle length: 4.8 inches (122 mm)Blade Material: D2Blade width: 1.1 inches (28 mm)Blade thickness: 0.16 inches (4.0 mm)Handle material: G10Washer material: ceramic ball bearingBlade hardness: HRC 58-60Clip Material: 420J2 stainless steelScrew material: CNC carved 416 stainless steelPivot cap: CNC carved 416 stainless steelBlade type: drop pointLock mode: liner lockNet weight: 5.5oz. (154.7g) #knifeglobal #kubeyknives #kubey #EDC #Knifeclub #kubeyknife #knives #knife #Knifefanatic #Multitool #Tacticalknives #Tacticalknife #Everydaytactical #Knifepic #Edcknives #Knivesforsale #Bladeforums #Madebetter #FoldingKnife #Knifephoto #kubey065

Full Length: 7.09 in (18.0 cm)Blade Length: 2.95 in (7.5 cm)Blade Material: AUS10Blade Thickness: 0.12 in (3.1 mm)Blade Hardness: HRC59-61Handle Length: 4.13 in (10.5 cm)Handle Material: 6AL4V TitaniumLock Type: Frame LockWasher Material: Ceramic Ball BearingBack Spacer Material: 6AL4V TitaniumClip Material: 6AL4V TitaniumPivot Cap: 6AL4V TitaniumScrews Material: Stainless SteelItem Weight: 3.64 oz (103.2 g)Designed by: Максим Ткачук

Sharpening a knife is sometimes perceived as the most difficult knife care task; and it probably is. Modern stainless steel is very hard and, when sharpened properly, will hold a good edge for a very long time. When sharpening a knife you must have a high quality sharpener that features a rough stock removal surface (preferably diamond abrasive) and a finishing surface of hard stone or ceramic abrasive. The diamond and ceramic materials will cut away the steel on the blade's cutting surface easily as these materials are harder than steel. A hard stone will also perform this task, but the stone is only slightly harder than the steel and so this requires more effort on your part.Most times, simply using a kitchen steel on your cutlery will be sufficient. See instructions below.Remember, Keep your knife sharpened -- a dull blade can be more dangerous than a properly maintained one.For some more general information on Sharpening click one of the links below:Knife Center's General Knife Care TipsSharpening FAQ from rec.knivesSome Personal Sharpening TechniquesSharpening with a SteelWhen a knife is used, the edge eventually becomes dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting. Quality knives with high carbon/molybdenum/vanadium alloy have elasticity and can easily be re-aligned by a sharpening steel. Do not use a diamond-coated steel or a pull-through manual or electric sharpening device for maintaining the edge. These devices will destroy your turned edge. They can be used to sharpen, but not for maintanance.Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull the knife down and across the steel, describing a slight arc. Repeat this action on the back of the steel to sharpen the other side of the blade. Repeat steps 2 and 3 five to ten times, alternating the left and right side of the blade. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife. Speed of movement plays no part in this process.Sharpening with a StoneWhen grinding your knife on a stone, it may be useful to use a three-way oil stone, Fine-Medium-Coarse. Use the stone only when your edge does not re-align with a steel. That means your edge has dulled from constant use or steeling. Make sure you use the exact angle at 30 to 40 strokes before your new edge is formed. Use more strokes if needed. The angle used it determined by how sharp you want the knife. The smaller the angle the sharper the edge. However be aware that the sharper the edge the sooner it will fade, and need to be re-sharpened. If it is too difficult for you to maintain the correct angle, throughout your re-grinding procedure, take your knife to a reputable knife grinding service in your area.For more information on stone sharpening click the links below:Sharpening Instructions from Norton IndustrialSharpening Instructions with a DMT®Sharpening a Straight RazorYou can learn to sharpen any razor on a stone, and if you have experience, or use the right sharpening system you will get very good results. The principle of grinding any knife is restoring the gross shape of a blade according to it's grind-type ; this is mostly done with machines such as grinding wheels. Grinding does not sharpen a knife. The principle of honing is to create a good cutting edge angle and the blade part directly adjacent to it, the relief. The relief is created by honing with a secondary angle on a stone until a burr appears, and subsequently create the primary angle (this is the cutting angle, which is somewhat greater than the secondary angle, but both under 25 degrees) to remove the burr. The relief/secondary/primary angle principle makes the blade more resistant for less than delicate use.For More Information on Sharpening a Straight Razor click the link below:Sharpening a Straight RazorSharpening Serrated BladesFirst, obtain the correct sharpening tools to perform the task. Many of the sharpening kits on the market offer serration hones as options. Second, have the proper technique to use.Most factory ground serrations will have the same angle as the plain edge portion (assuming the blade is partially serrated), which means in the neighborhood of 20 to 25 degrees.Once everything is set up, you can begin the process. Using firm pressure, work the hone in a back-and-forth motion, perpendicular to the cutting edge. Every so often, stop and feel for a raised burr on the backside of the blade. Only move on to the next tooth when you see or feel a raised burr. Once you have completed sharpening the ground side of the blade, flip the knife over.For More Information on Sharpening Serrated Blades click the link below:Dexter Ewing's Class for sharpening serrated bladesTypes of SharpenersThere are many good sharpeners on the market today. The main factor in sharpening is the device you use to remove the material from the blade must maintain a uniform angle for you and not allow your efforts from stroke to stroke to change the angle of pressure you are putting on the cutting surface of the blade. If this angle relationship is changing from stroke to stroke, you will end up with a rounded edge that will feel sharp for a short period of time and dull rapidly. The article is shared from Internet...knifeglobal：https ://knifeglobal.com

The Making & Shaping of SteelSteel is essentially a combination of iron and carbon. All steels contain certain other elements in small controlled amounts, like Manganese, Sulfur, Silicon, and Phosphorus. If nothing else is present, the steel is referred to as plain carbon steel. Steels used for knife blades are enhanced with additional elements and are called alloy steels. It is these additions that give different types of steel their special properties. Alloy steels that have additions to make them corrosion-resistant are labeled stainless steels, and these are the steels most frequently used in making knife blades.The making of stainless steel begins by melting steel in a furnace. Alloying elements are added to the melt, and the molten steel is poured into molds called ingots. Once the ingots have solidified, they are processed in a mill to make usable shapes and sizes (plates, coils, etc.). Buck Knives uses plates and coils, depending on the type of steel and its thickness. Plates are turned into knife components by laser cutting and coils are shaped into components using a fine blanking press.Properties of SteelThe selection of steel for specific applications is based on the properties of the steel and other factors like manufacturability—if the steel is difficult to fabricate, then it is not practical for use in a manufacturing environment. These properties are established by the alloys added to steel and by the methods used in its manufacture. Some of the important properties of blade steel are:Hardness : A measure of the steel's ability to resist permanent deformation (measured on a Rockwell Scale)Hardenability : The ability of a steel to be hardened (through the heat-treating process)Strength : The steel’s ability to resist applied forcesDuctility : The steel's ability to flex or bend without fracturingToughness : The steel’s ability to absorb energy prior to fracturingInitial Sharpness : The sharpness of the blade "out of the box"Edge Retention : The ability of the steel blade to hold an edge without frequent resharpeningCorrosion Resistance: The ability of the steel to resist deterioration as a result of reaction with its environmentWear Resistance: The ability to resist wear and abrasion during useManufacturability : The ease with which steel can be machined, blanked, ground, and heat-treated (made into a blade)Since no single material is superior in all property categories, Buck Knives selects materials that offer the optimum properties for the purpose intended.Steel NomenclatureThe nomenclature used to describe the types of steel and their properties is often derived from the internal structure of metals. As steel is heated and cooled, its internal structure undergoes changes. The structures formed during these changes are given names like Austenite and Martensite. Martensite is a very hard structure that can be formed by rapidly cooling certain types of steel during heat-treating. Steels that are capable of forming Martensite are called martensitic steels, and it is this type of steel that is of most interest to the cutlery industry. S30V, BG-42, 154CM, 420HC and 420J2 are all martensitic stainless steels.Alloy AdditionsThe properties of steel can be altered by the addition of certain elements to the steel during the melting process. The alloying elements that are important to knife-making are listed with a brief description of how they affect the steel's properties.Carbon - is not an alloying element since it is present in plain carbon steels. Nonetheless, increasing carbon increases hardness.Chromium - improves hardenability, wear resistance, and corrosion resistance. It is a major element in martensitic stainless steels, which are most commonly used for sports cutlery applications.Molybdenum - improves hardenability, tensile strength, and corrosion resistance, particularly pitting.Nickel - improves toughness, hardenability and corrosion resistance. Nickel is a major element in Austenitic stainless steel that is sometimes used for dive knives.Vanadium - improves hardenability and promotes fine grains. Grain structure in steels is another important factor in wear resistance and strength. Generally, fine grain structures are desirable.Types of SteelSteel makers follow a precise recipe to ensure that each time they make a particular alloy it has correct properties. The recipes are known as Specifications, and they specify the amount of each alloy. Each alloy recipe or type is named according to a number convention. Martensitic stainless steels, for example, have numbers like Types 410, 420, and 425.Blade Steels used (courtesy of Buck Knives)S30V - Developed primarily for the cutlery industry by Crucible Steel, S30V contains noticeably higher amounts of Carbon and Vanadium than does BG-42. This increase in Carbon and Vanadium provides superior edge-holding and abrasion resistance. S30V is the best blade steel available today.Superior edge holdingImproved ductilityGood hardness- ideal range Rc 59.5-61Good corrosion resistanceVery high amounts of Carbon and VanadiumCarbon Chromium Vanadium Molybdenum1.45% 14.0% 4.0% 2.0%BG-42 - A proprietary alloy of Timken Latrobe Steel, BG-42 is a high-performance, bearing-grade martensitic stainless steel used in the aerospace industry. Because of its high strength and ability to reach high Rockwell hardness (Rc 61-62), BG-42 is well suited for blades that are subjected to extreme use.Very good edge holding abilityHigh strengthRockwell Rc 61-62Fair corrosion resistanceContains Vanadium, improving hardenability and a fine grain structureCarbon Silicon Chromium Molybdenum Vanadium1.15 .3 13.50 - 14.50 4.0 1.20154CM – 154CM is a very high carbon stainless steel with the addition of Molybdenum. Because 154CM provides better edge retention than standard cutlery (stainless) steels, it is a good choice for blades that require heavier cutting applications.Very good edge holding abilityRockwell Rc 60-61Good toughness when double temperedFair corrosion resistanceLess expensive than BG-42 and S30VCarbon Silicon Chromium Molybdenum1.05 .35 13.50 - 14.00 4.0420HC - A higher carbon version of standard Type 420 martensitic stainless steel. The Carbon content, combined with the high Chromium content, provides good abrasion resistance and edge-holding. This steel is not to be confused with standard 420 stainless steel. 420HC is an excellent general purpose knife steel when heat-treated with our proprietary Paul Bos heat-treat process.Good edge holding abilityResharpens wellRockwell Rc 58Good toughnessVery good corrosion resistanceExcellent standard knife steelCarbon Nickel Silicon Chromium Manganese.40-.50 .50 .60 12.00 - 14.00 1.0420J2 - A lower carbon content, general-purpose stainless steel. 420J2 has fair hardness and corrosion resistance and high ease of resharpening. 420J2 is suited for knife blades with light to medium use and routine applications.Resharpens wellRockwell Rc 56-58Good manufacturabilityGood corrosion resistanceFine-blankableCarbon Nickel Silicon Chromium Manganese.36-.45 .60 .60 12.00 - 14.00 0.8017-7 PH - A Chromium/Nickel/Aluminum, precipitation-hardening, stainless steel. The alloy is used for high-strength applications requiring resistance to salt-water corrosion. 17-7PH offers a good compromise between Martensitic stainless steels (heat-treatable) and Austenitic (300 series) stainless steels (non heat-treatable). This is due to the high Chromium/Nickel/Aluminum content.Moderate edge holdingVery good toughnessExcellent corrosion resistanceRockwell Rc 54-56Carbon Vanadium Chromium Molybdenum Nickel Aluminum.07 - 17.00 - 7.0 1.25Steel Type Edge Retention Ease of Resharpening Corrosion ResistanceS30V OOOO OOO OOBG42 OOO OO OO154CM OOO OO OO420HC OO OOO OOO420J2 OO OOO OO17-7PH O OOOO OOOO Best OOOO Better OOO Good OO Fair O OTHER BLADE STEELS (courtesy of Cold Steel, INC)AUS-8 (also referred to as 8A) (some text courtesy of Cold Steel, Inc.)The words "stainless steel" are misleading, because, in fact all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. Some authorities claim that there is a serious performance trade off with stainless steel: As the Chrome increases and the Carbon decreases, the steel be comes more "stainless". But it also becomes more and more difficult to sharpen and, some claim, the edge-holding potential is seriously impaired. We have found that most stainless steel blades are as sharp as other material blades and hold the edge longer. AUS 8A is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.ATS-34Premium grade of stainless steel used by most custom knifemakers and upper echelon factory knives. It is Japanese steel, owned by Hitachi Steels. The American made equivalent of ATS-34 is 154CM, a steel popularized by renowned maker Bob Loveless.GIN-1 (formerly known as G2)Another low cost steel, but slightly softer than AUS-8.CPM-T440VSometimes touted as the "super steel", it outlasts all stainless steels on the market today. It is, however, harder to resharpen (due to its unprecedented edge retention). But the tradeoff is that you do not have to sharpen as frequently. CPM-T440V is widely used by custom knifemakers and is slowly finding its way into high-end factory knives.420J2 (text courtesy of Cold Steel, Inc.)Due to its low carbon high chromium content this steel is an excellent choice for making tough (bends instead of breaking), shock absorbing knife blades with excel lent resistance to corrosion and moderate edge holding ability. It is an ideal candidate for knife blades that will be subject to a wide variety of environmental conditions including high temperature, humidity, and airborne corrosives such as salt in a marine environment. This extreme resistance to corrosion via its high chrome content also makes it a perfect choice for knife blades which are carried close to the body or in a pocket and blades which will receive little or no care or maintenanceSan Mai III® (Cold Steel products)San Mai means "three layers". It's the term given to the traditional laminated blades used by the Japanese for swords and daggers. Laminated construction is important because it allows different grades of steel to be combined in a single blade. A simple way to think of this type of construction is to imagine a sandwich: The meat center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge holding ability, but if the entire blade was hard it could be damaged during the rigors of battle. For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses. Toughness is generally associated with "softness" and "flexibility" in steel, so that, surprisingly, if a blade is made "tough" the edge won't be hard enough to offer superior edge holding. San Mai III® provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.VG-1 Stainless Steel (Cold Steel products)Physical testing for sharpness, edge retention, point strength, shock, and ultimate blade strength showed that VG-1, showed the greatest performance increases in ability to retain an edge and proven strength in point and blade tests, VG-1 will provide Cold Steel® customers with superior performance previously unavailable in a stainless steel blade.4116 Krupp Stainless Steel (Cold Steel products)4116 is a fine grained, stainless steel made by ThyssenKrupp in Germany and is used for hygienic applications (medical devices and the pharmaceutical industry) and food processing which make it a superb material for kitchen cutlery. The balance of carbon and chromium content give it a high degree of corrosion resistance and also impressive physical characteristics of strength and edge holding. Edge retention in actual cutting tests exceeded blades made of the 420 and 440 series of stainless steels. Other alloying elements contribute to grain refinement which increase blade strength and edge toughness and also allow for a finer, sharper edge.1055 Carbon Steel (Cold Steel products)1055 steel is right on the border between a medium and a high carbon steel, with a carbon content between 0.50%-0.60% and with manganese between 0.60%-0.90% as the only other component. The carbon content and lean alloy make this a shallow hardening steel with a quenched hardness between Rc 60-64 depending on exact carbon content. These combination of factors make this one of the toughest steels available because, when quenched, it produces a near saturated lathe martensite with no excess carbides, avoiding the brittleness of higher carbon materials. This steel is particularly suited to applications where strength and impact resistance is valued above all other considerations and will produce blades of almost legendary toughness.SK-5 High Carbon Steel (Cold Steel products)SK-5 is the Japanese equivalent of American 1080, a high carbon steel with carbon between 0.75%-0.85% and 0.60%-0.90% manganese. As quenched, it has a hardness near Rc 65 and produces a mixture of carbon rich martensite with some small un-dissolved carbides. The excess carbide increases abrasion resistance and allows the steel to achieve an ideal balance of very good blade toughness with superior edge holding ability. Due to these characteristics, this grade of steel has been used traditionally for making a variety of hand tools, including chisels and woodcutting saws, and has stood the test of time and use over many years in many countries.     The article is shared from Internet...knifeglobal：https ://knifeglobal.com

  Full length: 220mm（8.66 inches）Blade length: 100mm（3.94 inches）Blade width: 33mm (1.3 inches)Blade thickness: 4mm (0.16 inch)Blade material: Bohler M390Blade surface: black titanium coatingBlade grinding: flat grindHardness: HRC59-61Handle length: 120mm (4.72 inches)Handle material: 6AL4V titanium alloyTotal handle thickness: 12.1mm (0.48 inch)Hub cap: 6AL4V titanium alloyWasher: Ceramic ball bearingScrew: 6AL4V titanium alloyBack clip: 6AL4V titanium alloyBone: 6AL4V titanium alloyTail Hammer：Glass Breaker (Cemented Carbide)Weight: 177.9g (without packaging)Designer: Alessandra De Santis (Italy)   This article was published by knifeglobal, welcome to visithttps://knifeglobal.com

  Overall Length:8.27”(210mm)Blade Length: 3.6”(91.5mm)Blade Thickness: 0.14”(3.5mm)Blade Material: D2Blade Hardness: HRC59-61Blade Finish: Sand Blast Handle Length: 4.67”(118.5mm)Handle Material: G10Clip Material: 420J2 Stainless SteelWashers Material: Ceramic Ball BearingWeight: 133.6gDesigned By Kubey This article was published by knifeglobal, welcome to visithttps://knifeglobal.com