Bar stock question.

S

slip23us

Joined
Jan 2, 2009
Messages
60
I haven’t been making knives for about 5 years. What bar stock metals are good to use? I use to use cpm 154 to name one of them.
 
Depends on if you desire carbon steel or SS. Also perhaps the type of knife you plan. A big camp chopper? OR, a fine cutting kitchen knife?
 
AEB-L stainless has become quite popular. It's not too expensive, pretty easy to sharpen and holds a nice edge. I use it a lot for kitchen knives and also for some small hunters.

It is also easy to heat treat if you have a kiln IMHO. I get 61 HRC after tempering almost every time and I don't do any cryo at all.
 
My go to carbon steels are 52100 and 8670. As far as stainless steels, I have only used AEBL, and other than warping issues, I am very pleased with it.
 
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