English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Blades usually become blunt as the blade tip suffers wear during cutting, and improving the sharpness retention of steel blades has become an attractive prospect in various industries. In this study, blades were fabricated from commercial high carbon martensitic stainless steels (154CM, 440C and N690) with different contents of alloying elements. 154CM with higher Mo content demonstrated superior capability in sharpness retention to 440C and N690, although these steels exhibit similar chemical composition, carbide phases, microstructure and HRC hardness. Further investigations via SEM and nanoindentation indicated that the faster deterioration of sharpness in 440C and N690 may result from the fatigue peeling of the carbides, which was aggravated by the modulus mismatch between carbide particles and the martensitic steel matrix.

Effect of Alloying Elements on the Sharpness Retention of Knife Blades Made of High Carbon Martensitic Stainless Steels