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Think of a collection of crystals with spaces in between. Swiss cheese is a good example but not crystalline.

I'm wondering if the grain structure (crystalline lattice) on this blade is on the...

I'm with Oz. It does look like corrosion penetrating the grain lattice. I gotta get a better microscope.

Not every inch of a bar of steel must be good. There are a good many reasons that could occur during several points in processing. Inclusions are not uncommon. It's a risk anyone grinding on a...