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ZINC COATING:60g/m2  (-/+10g/m2)
COIL ID:508mm









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Q:What are some good knife steels?
that's a hard one, right here is why. once you like a truck you do no longer want a Porche and vice versa. In different words have been one steel excels the different is unfavorable. For overallstrengthh i like 5160, for organic area retaining i like D2, O-a million and 52100 are probable the appropriate carbonsteel in area retaining. in case you like a knife with corrosion resistance then stainless is the appropriate determination. yet stainless needs to cryo dealt with to benefit the finished skill of the steel. I don'trecommendinless for any blade over 5 as a results of fact the greater desirable grain shape won't be able to take flexing and could wreck. For a heavy accountability super knife I recomend carbon steel with a differential temper as carried out good it may flex without breaking. What does all this mean? the appropriate steel is not any further effective than a decrease high quality steel if there's a deffitiancy in warmth therapy or layout. D-2 has not greater reducing potential than 440c at 57r. i do no longer use stainless in my knives as they're puzzling to warmth manage, D-2 case in point, fifty deg. in the two direction from the hardening temp (which ought to be held for minimum of 20-half-hour) can mean 2 factors Rockwell. All stainless are this type, as such maximum manufactures in no way comprehend the potetiel of the steel. right here is what i exploit, on a small knife have been i want greater effective area retaining from a greater durable temper (60r) i like O-a million, W-a million and 52100. For greater desirable knives L-6 works properly. For a survival/attempt against knife 5160 is my determination. those are not the only steels accessible, the books are full of them. solid luck.
Q:strongest steel ever made?
tungsten steel
Q:Questions about Steel. Please Help?
It is usually a grey color, more silver when freshly scratched. Every one of the other questions can range based on the quality of the steel and other variables such as thickness. That's more than likely the reason you couldn't find any info on it. Its hardness is based on quality, for example regular steel is softer than Mild steel. It can be a thin sheet or a thick plate (which could then be changed to a tube Circle or square) etc
Q:Structural steel architecture?
if u need to analyse a steel framed structure for joint details the best example would be of a mechanic workshop...the truss of such a workshop is always supported on a portal frame and in most of the case thats a steel keenly observe the joints at the footing plates that is connected to the girder section...nd also observe the joints in truss of such a frame....myslf m a civil engg. student.
Q:What is better carbon steel or stainless steel for a knife?
It depends on what your husband plans to do with the knife. In general, stainless steel knives are more resistant to rust and corrosion but carbon steel knives hold a sharp edge for longer. Those are only general statements, because high carbon knives can be coated to resist rust, and some high quality stainless steel knives can hold a great edge. There are many different metal alloys used for knives, and each one has its own properties. If I were you, I would buy a high carbon steel knife, unless you think your husband would use the knife under conditions that might make it rust (fishing or boating, for example).
Q:About types of stainless steel for knifes.?
Actually-good grades of stainless is superior to high carbon steels which has been proven by countless tests. Aus8 is a japanese steel from what I know, so I'm not sure what the letter and number designation means. From what I know, Aus8 has similar properties to 440B though with a carbon content of around ~.74%. This is lower content then most other blade steels meaning it has lower edge retention. The stainless steels I'd consider to be best are: Ats-34: Less corrosion resistant then 440c, but is tougher then 440c and still holds a edge quite well 440c: Probably the best all around steel on the market for its price. Highest corrosion resistance and very good edge retention. I wouldn't recommend it on choppers though, a tougher steel like the one mentioned above would probably be better for that. A/B/C indicates the carbon content going from least to greatest. 4xx indicates that its a chrome martensitic steel. 40 indicates that its a high carbon grade compared to (4)20 which has less then .5 percent. CpmS30v: Slightly lower corrosion resistance then 440c due to it not taking a mirror finish, but very high edge retention and improved toughness. Cpm indicates that it's made by compressed particle metallurgy while the v indicates that its a vanadium alloy. I'm not sure what the S30 indicates.
Q:stainless steel appliance?
Barkeeper's Friend is the bomb for a metal and fiberglass cleaner, if it can be removed, it will remove it. I have no clue what it is thats on there.
Q:Steel HELP!!!!!!!!!!!!!!!!?
Speaking of Building Construction, we use grade 450 and 450B not because of toughness, its because it best serves its purpose, reinforcing concrete structure should provide the enough ductility of structure to resist flexure/bending when loads are imposed on it.
Q:What is the accuracy of steel tape inspection?
The precision is the minimum scale of this measuring tool. The minimum scale of the steel tape measure is millimeters, and the data below is the reading data,
Q:what are the characteristics of iron / steel?
Steel is harder and more brittle than iron since it has impurities which disrupt the regular layers of atoms. This means that the iron will stretch further and more easily. This also means it will stretch more easily.

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