440C seller?

shotgunner

shotgunner

Joined
May 19, 2010
Messages
393
OK! I have read the sticky about suppliers. I have talked to Aldo. I have perused literally scores of websites. No love.

I am seeking some 440C in 0.070"-0.080". I am making a kitchen knife or four and do not need 0.125 for a paring knife. Even my 12" Forschner chef's blade is 0.075!

Anybody have a clue where I can find some 0.070"-0.080" 440C?

I must admit I found some 0.062" material but the seller is priced in the stratosphere. $237 a square foot seems other worldly, even for flat ground stock. Am I wrong?

Tracy has 0.105" material for $69 a square foot. But I need thinner material.

TIA for any help you folks may provide!
 
If Tracy's stock isn't PG, you'll probably be taking it down some. If you do a full grind on it, I'd say it'll be fine. Getting 440C that thin might not be so easy. Have a look at Sheffield and check out AKS, Chuck's inventory changes pretty regularly, you might call him and see what he has or if he can keep an eye out for some. Can always try Admiral as well.
 
Admiral has it in 440C, but why 440C? They also have 1/16(+) ATS34 - better toughness, better edge retention and better corrosion resistance than 440C and only about 3/4 the cost of 440C. Seems like a win / win / win.

Rob!
 
KnifeMaker.ca said:
Admiral has it in 440C, but why 440C? They also have 1/16(+) ATS34 - better toughness, better edge retention and better corrosion resistance than 440C and only about 3/4 the cost of 440C. Seems like a win / win / win.

Rob!
Click to expand...

This is why I posted! Thanks. I had never considered ATS34 simply because I never noticed it in my research. Higher chromium/molybdenum content certainly means better corrosion resistance. Too many steels, so little time.

I'll call Admiral tomorrow.

To continue your "#winning" analogy the only possible "lose" I see is polish'ability. How does ATS-34 polish? I really want a sweet mirror for an A+++ in the "spouse's wow factor" category. I think if I can get the A+++ rating she will forget about the money I have spent on tools and materials.
 
If you end up going back to 440C - it looks like you can get 1/16" stock from Jantz.

Linky:
http://www.knifemaking.com/category_s/103.htm

Looking back, you are quoting prices in square feet. The Jantz material is in bar stock 1.5" width only. I don't know if that will meet your needs. So, sorry if that was not helpful.
 
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shotgunner said:
This is why I posted! Thanks. I had never considered ATS34 simply because I never noticed it in my research. Higher chromium/molybdenum content certainly means better corrosion resistance. Too many steels, so little time.

I'll call Admiral tomorrow.

To continue your "#winning" analogy the only possible "lose" I see is polish'ability. How does ATS-34 polish? I really want a sweet mirror for an A+++ in the "spouse's wow factor" category. I think if I can get the A+++ rating she will forget about the money I have spent on tools and materials.
Click to expand...

ATS34 takes a nice mirror polish - similar to 440C. About 1 blade in 100 may have an inclusion. Rare, but worth mentioning.

If you want to kick it up a notch, there is 1/16 CPM154. Twice as tough for the same hardness and revered for it's mirror polish. There must be somone in the US selling it in 1/16 - but if your stuck, click my signature below.

Rob!
 
I'm working on some kitchen knives as well. AEB-L and 154CPM. I'll let the others debate on which steel to use, but everything I have learned in the kitchen and from the the advice from the makers who do a lot of kitchen stuff is that you do not want a high polish.
 
IMO 440C is far easier to polish. It will also be easier for the wife to touch up on sticks or a steel.
 
I prefer CPM154 myself but I also agree 440C is easier to polish and sharpen. Hope you find a good bar, the last 440C I bought was full of weird marks/inclusions that won't polish out. :mad:
 
I just got some 1/16 cpms35vn. It was a dream. Start to finish. Tumbled finish. ..But I didn't try to mirror polish it. Just the edge
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2011-03-03_15-09-28_319.jpg
 
alb1k said:
I'm working on some kitchen knives as well. AEB-L and 154CPM. I'll let the others debate on which steel to use, but everything I have learned in the kitchen and from the the advice from the makers who do a lot of kitchen stuff is that you do not want a high polish.
Click to expand...

I completely agree. Your wife will be awed by your thoughtfulness and how well her new knife cuts and holds an edge. She will also like the fact that the appropriate satin finish can be touched up easily with a scotch-brite pad. Keep the mirror finish for a safe queen, this knife will be used daily and will keep it's good looks with a satin finish, not so much with a mirror polish.
Just my opinion though,
Matt Doyle
 
I won't make a make a case for any specific steel type but I will suggest that when buying stock this thin it is better to buy it in 18" lengths than the longer stuff. You are more likely to recieve it straight and it is easier to keep it straight when cutting into usable lengths.
 
mdoyle said:
I completely agree. Your wife will be awed by your thoughtfulness and how well her new knife cuts and holds an edge. She will also like the fact that the appropriate satin finish can be touched up easily with a scotch-brite pad. Keep the mirror finish for a safe queen, this knife will be used daily and will keep it's good looks with a satin finish, not so much with a mirror polish.
Just my opinion though,
Matt Doyle
Click to expand...

Well... despite your warning and advise I desire a polished blade. Has to do with the handle material I wish to use more than anything. I'll buy a small piece and give it a go.

Thanks to all for your input. I love this website and it's inhabitants.
 
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