52100 for Stock Removal

Stark Knives

Stark Knives

Joined
Mar 19, 2010
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How easy is 52100 to grind? I know it's not easy to HT but I thought it'd be good if I send it out. Do you know of anyone who HTs 52100?
 
I can't speak for anyone else, but I'd rather grind S30V than 52100. Having spent all day on 4 knives, 2 in 52100 and 2 in S30V (steel was purchased from Aldo), it seems as though 52100 was harder to drill and grind. $0.02
 
Get it from Sheffield Knifemakers Supply. Darren Sanders will do 52100 tempering. Carbon Steel if you had a harder time grinding 52100 than you did S30V, something is not right. S30V is one of the worst ones to work with.
 
Walt2 said:
Get it from Sheffield Knifemakers Supply. Darren Sanders will do 52100 tempering. Carbon Steel if you had a harder time grinding 52100 than you did S30V, something is not right. S30V is one of the worst ones to work with.
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I agree with you Walt. I had two bars that were horrid and another that a bit easier to grind but not by much. It may just be a "quirky," batch, I'm not sure as I had not had this issue before. I'll give SKS a try and see if that alleviates my issue. Thanks.

-Mike
 
Are you saying that the 52100 is hard grinding AFTER heat treat? I might agree, but the 52100 we have been selling for the last 3 years is annealed soft as butter and as far as heat treating is concerned 1 hr at 1550 ain't to tough to figure out.(As per Peters Heat Treat.)
 
Aldo Bruno said:
Are you saying that the 52100 is hard grinding AFTER heat treat? I might agree, but the 52100 we have been selling for the last 3 years is annealed soft as butter and as far as heat treating is concerned 1 hr at 1550 ain't to tough to figure out.(As per Peters Heat Treat.)
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Is that a 1 hour soak @ 1550 to HT 52100?
 
anealed jsut about any powdered steel wil grind better then anealled wrought steel post HT tho all bets are off less you are doing a side y side of 2 like cpm154 vs 154 cm (i can tell what im grinding and cryo or not ) and did so on 16 unmarked blades that were being ground for carta testig (4 of each style )
 
I have only ground a few bars of it, maybe 16' at the most. I don't recall it being much different than O1 or many commonly used lower alloy steels when being ground soft.

I do my bevel grinding post heat treat, I feel 52100 is very wear resistant at the hardness that I leave it at. I have a 52100 kiridashi I use daily, it just about never needs sharpening. I also punched the tip through tons of coins and hammered it through plywood, it was still shaving sharp. It can be a little bit tougher on the belts than some basic steels but nothing like M4 or 3V.
 
I have ground about 400 knives from 52100 with materials from AKS and Aldo. It grinds like butter annealed or hardened. I grind hardened for slipjoints. Aldo is also correct on temp....1550 for 15 minutes for 1/8". I temper at 375 for blades and 775 for springs. Works great and is great steel.
 
We use Kevin Cashens heat treat for 52100..Its 1475* for about 15 minutes..Comes out of the quench around 66rc..We have used many feet of Aldos 52100 and it grinds very easily..
 
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