1095,Hot Rolled or Cold Rolled

Hi,

As a beginning knife maker (I've never ground a knife in my life.), I am going to start out by grinding (Or should I say trying to grind?) a few 1/8 inch thick by about 6 to 7 inch long neck knives out of 1095 carbon steel from Admiral Steel. Should I buy hot rolled or cold rolled annealed stock? I think I remember in a past thread that someone said that cold rolled had a greater tendency to warp during grinding and heat treat. I thought annealing would stop the warping. Also, since hot rolled stock has a sort of bark on the surface, how much extra thickness shall I allow for grinding this bark off of each surface. Any comments or recommendations will be greatly appreciated.


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John
 
L

Lukers

Joined
Jul 17, 1999
Messages
571
John
I asked about this before and never really got a really for sure answer.Hopefully you'll get some good replys.
 
From what I've heard, cold rolling can introduce mechanical defects into the steel, as well as the normal stresses that anealing removes, thereby causing problems later in the process. I've never used it, so I can't say for sure though. The surface scale hot rolling produces is not thick enough to cause too much concern anyway.

James

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Those who are willing to trade freedom for security deserve neither, and in the end, seldom retain them!
 
Thanks for the information. I think I'll order some HR and some CRA and try them both out.

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John
 
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