52100 Snow Day Knife

G L Drew

G L Drew

Knifemaker / Craftsman / Service Provider
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Joined
Feb 3, 2005
Messages
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When it snows a little here in the SE everything shuts down. So what else can a guy do but spend the time in his shop?

I have always tried to keep my knife prices as low as possible but 52100 takes a lot more forge and heat treat time than the other steels I use. Sorry, but I have to pass along the extra cost.

Forged from 52100 round stock
Hand sanded to 600 grit
Flat grind
Distal tapered tang and blade
Cocobolo handle
Overall length: 9 1/2 inches
5 1/4 inches
Riveted leather scabbard

$170 delivered to the US or Canada. My PayPal account is gldrewknives@yahoo.com A check with time to clear or USPS money order also accepted.

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Excellent Gerry. I love 52100.
I was watching the snow in Asheville yesterday on a webcam. My nephew lives there now.
 
Gerry, what is the positive side of using 52100 ? i.e. what benefit might the user experience over other more easily forged steels ?
roland
 
WOW, I really like your coke bottle handles! Gonna have to pick up one of your bigger blades one of these days.
 
rprocter said:
Gerry, what is the positive side of using 52100 ? i.e. what benefit might the user experience over other more easily forged steels ?
roland
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It's not that 52100 is harder to forge it just takes longer to work it down from the round stock to a flat bar and the heat treating recipe takes much longer to accomplish. 5160 and 1095 are both available in flat stock and don't take as much time to forge out. 52100 and 1095 have about the same amount of carbon but 52100 contains about 1.5% Chromium which adds toughness and some stain resistance. 5160 contains slightly less carbon and chromium than 52100 but a little more manganese (Mn). I don't know what the manganese in the alloy does to the iron but I guess it is something like cooking with butter, if a little is good, a lot is better. Maybe someone else can help me out here.
 
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kevtan said:
Nice design. Whats the heat treat recipe used if I might ask?
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I have been using the Ed Fowler recipe. It involves time in the freezer and takes about three days. I get a very fine grain that holds an excellent edge. See My Test of 52100 on the Blacksmith Question and Answers forum.
 
I don't know what the manganese in the alloy does to the iron
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Well I do know one thing it does is makes the steel deeper hardening. Steels with low Mn like 1095 & W1 require a faster quench medium (9 sec oil like Parks 50 or water quench) than those steels with more Mn. Those fast quenching low Mn steel are the ones that produce the best hamonds.

Nice knife Gerry.
 
Bruce Culberson said:
Well I do know one thing it does is makes the steel deeper hardening. Steels with low Mn like 1095 & W1 require a faster quench medium (9 sec oil like Parks 50 or water quench) than those steels with more Mn. Those fast quenching low Mn steel are the ones that produce the best hamonds.

Nice knife Gerry.
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Thanks Bruce. (I really like this new format, I can make comments and it doesn't look like I'm just trying to bump my post.)
 
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