ats34 how thin

butcher_block

butcher_block

Joined
Dec 6, 2004
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ok need to make a fillet knife or 2 for some one but i dont have anything thiner then an 1/8
can i just use my mill and thin it down evenly ? (leaving the handle 1/8 thick or not)
how much problem might i have with warping i still dont have quench plates
thanks
butch
 
i think once you grind it it is gonna be pretty flexible. i made one out of 1/8 inch 0-1 and once it was ground it was pretty flexible.i did a flat grind from the spine leaving just the spine 1/8 inch
 
I use 1/8 ATS-34 and taper the blades.They flex just enough for my customers.The new CPM154 may make a real improvement on this.I am waiting to get time to experiment with several blade thicknesses.
 
ok sounds like im going to try out 2 ats34 this week and by the next i ll have the cpm154 to work with what kind of hardness you think i should shoot for
most the knives ive been makking alittle harder maybe a point or so over avg. but i would have to think that maybe going a point lower then avg. would be the way to do it
thanks
butch
 
Fillet knives are all about sharp,and not much about hard.I would go with a point lower.
 
Rob! said:
Why not just start out with 1/6 ATS34? Or 3/32 ATS34?
Click to expand...
but that would be the easy way:D
i just dont have any on hand and i can use more time on the mill


so far as heat treat i think i will run the same heat treat and then take the temper higher to get the blade where i want it
does that sound like an ok plan
btw thanks all for the input
butch
 
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