>>1809017Guess I'll keep triggering you with facts for a while:
>Chromium in solution is what makes a steel stainless not austenite.Close, but no cigar. Chrome is one of the elements (CrAsSIMoV) that lower the austenitization temperature. That's what makes steel stainless. There are also stainless steels with no chrome in them ("surgical stainless", for implantats on people allergic to chrome).
>There are no stainless steels that are immune to rust.Bullshit. Austenite is completely immune to rust, as well as acids. Ask any chemical engineer if you doubt me, they'll all tell you that vessels from stainless steel will only rust at the weldseams (where the heat from welding messes up the composition and creates ferritic spots).
>austenite is nonmagneticThere is no metal that is nonmagnetic. Not austenite, nor any other. Every single metal is, by definition, either ferro- or paramagnetic. If you want to act the expert, at least learn the proper terminology.
>That is the case for all hardened steels>Implying there are hardened steels that aren't ferriticIf steel is austenitic, it is not hardened. The moment it is hardened, it contains martensite - turning it into a ferritic structure.
>reducing austeniziation temp prevents hardeningBravo! You actually go something right! That's exactly the reason why stainless steel knives are inferior.
So let me spell it out once more, hopefully simple enough that even you'll be able to understand it:
1. Stainless steel knives are inferior, as they cannot be hardened. However, they'll never rust, which is why they do have their uses for skinning or diving, where they're constantly in contact with blood or salt water.
2. Good knives have martensite in them, mixed with either just ferrite ("Carbon Steel") or ferrite and austenite ("Slow-rusting steel"). Either of these will rust when exposed to blood, fruit acids or salt water.
Now, what will you make up next?
