01 for a 12in blade?

Absolutely! Run it at 61 RC and leave it at about.020" behind the edge and it'll work great.
 
The short answer is YES, O1 works very well for both small and large blades. :) It's capable of excellent toughness, takes a screaming sharp edge pretty easily, and depending on hardness, it can hold a fine edge longer than you might suspect.

Who will be heat treating the blade?

That's perhaps the most important question. If O1 isn't properly HT'ed to its fullest potential, it will "probably" still work just fine... but not great. When the HT is really dialed in, you will be very happy. Just keep it clean dry and preferably oiled.
 
O1 is excellent stuff. Heat treated well (not even "underaustenitized" where you don't get full strength but get more toughness) it can be exceptionally tough. I routinely have test blades in kitchen knife geometry pass 90 degrees before failure without differential heat treatment and at HRC 62 and 63. Excellent edge stability, strength, sharpenability, and toughness. Great retention for a kitchen knife steel too where wear resistance is not the primary cause of edge failure. You should have no problem with it in a chopper. If you use a cryogenic treatment I suggest it) you will need to be aware that the industrial tempering chart goes out the window. It can still be 62-63HRC at 500F with a 2 hour soak.
 
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