1082 Edge Angle

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi Everyone,

In a previous thread, we talked about the questionable suitability of 1084 for kitchen knives because it cannot take a very acute edge angle. It got me wondering how acute of an angle it can take and still be useable. Let's say for RC 60, if it makes a difference. Any thoughts?

Thanks,
Chris

ETA: sorry about the typo in the title
 
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Why would it not be able to take a low angle? What do you consider low?
 
I have a couple of kitchen knives by Mike (CarbonSteel928) out of 1084 and they hold up great at around 15º. By the way, the blade shapes are small gyuto, pairing and petty. I guess it has quite a bit to do with how they are used too. I'm good about not cutting on hard surfaces, frozen peas or bones. :-)
 
The way I read that other post wasn't that 1084 is bad for kitchen knives, but there are better options that do well with thinner blades and finer edges.I am sure you can make a perfectly fine kitchen knife out of 1084, but you won't make the ultimate kitchen knife out of 1084. Considering the amount of labour that goes into knife making, using O1 isn't that much of a price jump and will do better with the narrower profile. I have a kitchen knife made out of a crosscut saw blade, unknown steel, and it performs better than any of my store bought knives.
 
Nothing is WRONG with 1084 for a kitchen knife. It has its limitations, though. Hardness is limited to a certain range, and it can chip at acute angles if made too hard. Edge retention will be lower than a higher alloy steel.

That said, many good kitchen knives are made. 15° seems a good place to start. Sharpen it well and do some test cutting. Either make it lower or higher depending on the results....or leave it there if you are happy with the cutting at 15°.
 
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