1/16" O-1 ?

bikermikearchery

bikermikearchery

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Jan 18, 2007
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I got this really great deal on a piece of 1/16" x 4" x 36" O-1, Paid a whole $8.00 for it. Then when it showed up the reality of how thin it really is sunk in.
I thought I could always make some more broadheads out of it, But I already have more arrowheads than I can shoot up in the next 10 years.
So the next thought is slipjoints. I'd like to make a trapper or stockman slipjoint. So dose any experienced slipjoint makers use 1/16" stock. or any other ideas on using a big piece of very thin tool steel.
 
Paring knives

Caping knives

Fillet knives for freshwater areas

Forging? Fold it over a couple of times

I'd have bought it too!
 
Ahhh, gotcha. Misread the dimensions. I thought the blade look thin but then when I read it I figured it was just the angle the photo was taken. Great knife either way! That's a hell of a grind on 1/16"...
 
I have a very fine scandi knife by Roselli which has a 10" 1,5 mm (1/16"") thick blade that works marvellously.
You can make not only fillet knives but also very good working knives.
The one I have has a 62" HRc edge yet is flexible as a spring...
 
I like it for Bird and Trout style knives, light neck knives, and used it to make a really nice Nessmuck. It works great, just be careful in the quenching, it tends to want to move some.
 
OK, thanks for the inspiration. I just needed to rethink my normal way of building knives. I usually tend to make every thing bullet proof. I still don't see using much of this for a while, but it will be nice to have on hand. I think a Little wharncliffe slipjoint will be the first project from this.
 
It could make for a good mincing knife for the kitchen. I worked up a design for one but wide enough stock is just outside the realm of super cheap.
 
You could make very handy 'small task' knifes out of 1/16" steel.
The workknife of a shoemaker /shoerepair man is 1/16" thick.
It is a straight piece of steel, app 6" long by a bit under 1" with a straight tanto style 1,5" cutting edge. (most have a chisel grind)
It's very good if you want to do small and detailled work.
Would make a good knife for detailled woodcutting as well.

I use mine also as a ruler, a spatula, the back as a skrewdriver, and many more tasks.
bink_8202291.jpg

(the pic shows it with a plastic handle, I prefer mine 'naked')
 
There's an idea- you could make a spatula for the kitchen.

You could also cut christmas tree decorations from it.
 
..why has no one suggested a kitchen chef's knife with 1/16 O-1? Is O-1 not a good steel for kitchen use? Why? My best chef's knife is a production 1/16 steel, not 0-1 and it is great for slicing and dicing.
 
1/16" is a little thin for a chef's knife, isn't it? I'd think it's be better suited to slicing, boning, or paring knives.
 
Personaly I wouldn't have passed up that price eigther. I'd probably cut it into strips and use it with damascus, make a high layer count first weld. Would probably look good mixed with thicker sections of 1084 and 15&20 for a low layer count with some fine lines mixed with the thicker ones.

I love that fibermascus knife. Don't know how it would hold up to rough use, but for a light duty knife that would be just the thing for a neck knife or so. Cool.
 
I almost bid against you on eBay for this steel. In the end it seemed, as you've discovered, a tad toooooooo thin for what I was thinking.

Syn
 
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