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W-1

W1 is basically simple high carbon steel with no vanadium and is easily hardened by heating and quenching in water, just as with plain carbon steel alloys. W1 is commonly used for hand operated metal cutting tools, cold heading, embossing taps and reamers as well as cutlery. Carbon-0.70-1.50%, Manganese-0.10-0.40%, Chromium-0.15%, Nickel-0.20%, Vanadium-0.10%, Molybdenum-0.10%, Tungsten-0.50%

W-2

A tool steel that is not stainless. Shallow hardening, rather weak, and makes durable knives only if held below 54 HRC. Rusts very easily due to the lack of chrome and vanadium. Only alloying elements are carbon and manganese. Carbon-0.85-1.50%, Manganese-0.10-0.40%, Chromium-0.15%, Nickel-0.20%, Vanadium-0.15-0.35%, Molybdenum-0.10%, Tungsten-0.15%

Wharncliffe Blade

A blade with a straight edge and an almost needle like point

Wharncliffe Handle

A serpentine handle with one end larger than the other, often used in three blade whittler patterns.

Whetstone

A stone for whetting, or sharpening edged tools.

White Steel

With traditional Japanese "Shirogami" or "White Steel" blade and bamboo handle and sheath, he has created for us another traditional Japanese hunting knife. "White Steel" and "Blue Steel" are terms that have only recently come into use in the U. S. Created by Hatachi, the terms actually refer to the color of the paper wrapper in which the raw bar stock is shipped. The chemical breakdown for White Steel is 1.4% carbon, 0.1% silica, 0.2% manganese, 0.02 phosphorus and 0.004% sulfur. This is significantly more carbon than is found in most U.S. steels which tend to have about 1.0% carbon. This added carbon allows the blades to be hardened in the mid-60s Rc. allowing for a thin razor edge. With no chromium, this steel is definitely not stainless.

Whittler

A blade arrangement, large blade at one end and two smaller blades at the other, with the large blade working on both springs.