在简介了国内外刀剪材料的发展现状后，根据钢的合金化原理和Schaeffler图设计出了4Cr10Si2钢的化学成分。试验制备出6 mm厚的4Cr10Si2钢板材并进行了退火。在对此板材进行了硬度、金相组织、室温拉伸、EBSD分析等测试后，进行了热处理工艺试验，确定了制作厨用切刀的热处理工艺参数范围。以其较佳热处理工艺制度处理出的试样作了抗弯强度及抗电化学腐蚀性能的对比试验，用该钢制成了厨用切刀。对刀具进行质量检测和试用结果表明，除抗电化学腐蚀性能指标Ecorr和Icorr略低于4Cr13钢外，其余各项性能均优于此钢种。

After introducing the development of knife and scissor materials at home and abroad, the chemical composition of 4Cr10Si2 steel is designed according to the steel alloying principle and Schaeffler diagram. Then 4Cr10Si2 steel sheet with the thickness of 6 mm is prepared. After the tests of hardness, microstructure, tensile property and EBSD, etc., heat treatment test of the steel sheet is carried out and the heat treatment parameters of making kitchen knives and scissors are confirmed. Then, after the bending strength and resistance electrochemical corrosion tests by using the samples treated with optimum heat treatment process, the steel is made into kitchen knives. The testing and trial show that 4Cr10Si2 steel has better performance than 4Cr13 except slightly lower Ecorr and Icorr.

重庆市自然科学基金资助项目(CSTC 2006AC4021)