Best Steel for Chef's knife

[watercrawl]

No to the granton edge and really thin.

2mm spine tapering to 1mm at the tip with a flat grind to the edge.

 

[butcher_block]

if not ground right most any blade can warp

i like to run spine thickness no more then 3/32 less some one orders it
i sorta have a east, west , camp east 1/16 near o edge , west 3/32 with alittle meat behind the edge buit not much then camp 1/8 spine and .030-040 behind the edge
i dont believe in the grooving + at thin grinds theres not much room for them

 

[Keith_H]

what i meant was is when air hardening (its air hardening right?) will a 12" section ground down correctly and sanded smooth be prone to warpage? I use o1 and that is pretty user friendly .

 

[KenOnion]

I suggest grinding after H/T if at all possable. Just be sure to keep your belts sharp and your speed low. Be patient and you'll get excellent results.

 

[KenOnion]

BTW,Thanks Larrin!!! Much appreciated!! You guys gotta try this stuff!

 

[Keith_H]

I suggest grinding after H/T if at all possable. Just be sure to keep your belts sharp and your speed low. Be patient and you'll get excellent results.

does this mean I have to buy a grinder now? Its great to have replies from such a well renowned knife designer.

 

[Larrin]

BTW,Thanks Larrin!!! Much appreciated!! You guys gotta try this stuff!

Your welcome, I have a hard time keeping the Japanese steel companies straight. My dad was talking to Takefu about ordering one of their simple carbon steels and had a good response, even though we never did complete the sale (never got around to it), they had no problem with selling us 500 pounds, though the communication was difficult. Has no knife supply company ever attempted to order VG-10 or SG2 from Takefu? Or do they act differently when ordering their stainless steels?

 

[Bill Vining]

Does anyone have any heat treat infomation on 13c26? What would be the optimal hardness for kitchen cutlery?

 

[Barkes Knife Shop]

1095-1084-52100 is great for a knife like that. It's also what I use here in my shop for knives. Great steel to work with. There is no better in my book for knives. But that's me. :thumbup::thumbup:

 

[Larrin]

Does anyone have any heat treat infomation on 13c26? What would be the optimal hardness for kitchen cutlery?

As hard as you can get it. I did a concrete floor test on a chef's knife at 63 Rc using AEB-L (same as 13C26), and had no damage to the tip. There's a heat treatment here: http://www.cutleryscience.com/reviews/blade_materials.html#S_AEBL

That heat treatment isn't way off of what I do.

 

[Dan Pierson]

I'm interested in 13C26 but really don't want to oil quench air hardening steel from a foil packet. Do you have any experience plate quenching it?

 

[Larrin]

I'm interested in 13C26 but really don't want to oil quench air hardening steel from a foil packet. Do you have any experience plate quenching it?

Yes I do. Plate quenching works well.

 

[Bill Vining]

Thanks Larrin. That heat treating page is quite helpful.

Not having access to a dewar and/or liquid nitrogen, would dry ice work for Cryo?

 

[Larrin]

Thanks Larrin. That heat treating page is quite helpful.

Not having access to a dewar and/or liquid nitrogen, would dry ice work for Cryo?

Yeah it would work fine.