3/32" and 1/16" sheets of high carbon?

L

Lone Shepherd

Joined
Jul 23, 2004
Messages
6
I make kitchen knives, mostly from stainless steel.

I'm interested in trying some high carbon (1095 or 5160, probably), but can't seem to find it in the sizes I need.

Most places it seems offer 1/8" bars that are 1.5" at the widest.

I prefer to use 3/32" for my larger kitchen knives (chef's knives, etc) and 1/16" for boning knives and paring knives.

Anyone know where I can get thin sheets (3-6" wide at least) of high carbon? I've looked in the usual places and come up dry. Admiral offers a 3/32" x 2" x 96" CRA 1095 (not sure how that's different from the HR 1095), which would work for many of my knives, but 2.5" or 3" thick would be much better.
 
Jantz supply has 2 x 3/32 x 18" pieces of 1095. CRA is cold rolled and annealed, HR is hot rolled. Hot rolling gives a less refined surface finish and less control over the final dimensions. Its also one step, instead of two and is faster and cheaper. I believe the stuff from jantz is CRA. It has pretty clean edges and a shiney finish, although this could be from cleaning after hot rolling.
 
Percision ground 01 can be had in almost any size you want. I know MSC has it thin and wide but a search will uncover much more. 1095 is good stuff but 01 is a bit better.
 
i'm with the O1 on this too. readily available, inexpensive. almost always precision ground, and one damn good carbon steel! right now i'm working pretty exclusively in it, after trying out a whole lot of other stuff.
and not to mention pretty easy to get a substaintial HT on with even the lowest tech set-up
check into the HT of 1095 compared to O1 before you get into it. might find some good info on what will suit your needs.
 
me2: I am quite familiar with the differences between hot rolled, cold rolled, annealed, etc. . .it never occurred to me that those were acronyms on Admiral's catalog though. . .guess I'm a little slow! :D

Thanks for the info, guys. . .I'm not set on any particular steel. All of my knives up until now have been with 440C, but I'm planning to experiment with some different steels.

Next week I'm probably going to order some S30V as well as some M4, which I hear will make quite a good knife. I think Crucible also sells O-1, so maybe I'll grab some of that from them as well.

What hardness would you guys recommend treating O-1 to for an 8-12" Chef's knife? Somewhere around 61?
 
You might want to try cruwear from crucible for one of your kithcen knives. I have had very good results with it for kitchen knives.
 
mcmaster.com is Yer Source. Da Source, for that matter.

They sell it in sheets, any thickness you want.

Page 3438

Thickness 8" Wd. x 24" Lg. 17 1/2" Wd. x 48" Lg.
Thick. Tolerance Each Each

0.025" ±0.001" 9043K24 $23.25
9043K12 $35.42

0.032" ±0.0015" 9043K25 23.64
9043K13 36.17

0.035" ±0.002" 9043K26 23.90
9043K14 37.78

0.042" ±0.002" 9043K27 24.31
9043K15 39.53

0.050" ±0.002" 9043K28 30.33
9043K16 44.00

0.062" ±0.002" 9043K29 31.38
9043K17 46.81

Thickness 8" Wd. x 24" Lg. 17 1/2" Wd. x 48" Lg.
Thick. Tolerance Each Each

0.072" ±0.002" 9043K31 $36.25
9043K18 $54.00

0.083" ±0.002" 9043K32 42.92
9043K19 64.50

0.094" ±0.002" 9043K33 45.18
9043K21 68.62

0.109" ±0.002" 9043K34 50.91
9043K22 75.00

0.125" ±0.002" 9043K35 52.36
9043K23 79.79

0.187" ±0.003" 9043K36 65.00
9043K37 190.91
 
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