Carbon -vs- Stainless steel

Rick Baum

Rick Baum

Joined
Mar 14, 2000
Messages
509
Hi all,

I'm relatively new at this knife making thing. I have made about 8 knives over the last 3 years. As it stands right now, my shop consists of 2 benches, a vise, an assortment of files and other hand tools, a plethora of sand paper, an inexpensive drill press and a buffer. So as you can imagine, it takes a lot of effort for me to make a knife. Thus far, I have used only O-1 tool steel for my knives. I would like to make some kitchen knives out of some sort of stainless steel. In your opinion, what would be the easiest stainless steel to work using these few hand tools?

By the way, I will soon be making the jump to forging, I hope this will reduce the many hours spent profiling and beveling my knives. I also will be attending the ABS school this next year.

Thanks for all of the great threads. You guys are a good bunch.

Rick
 
Rick, I think ATS-34 is great for kitchen knives. It comes in several sizes so you wont have too much cutting and profiling. It is extremely flexable and holds a nice edge especially if Paul Bos does the heat-treating. Use micarta and they are dish-washer safe.

Ive always wanted to go to the ABS school. Enjoy!
 
ATS-34 (or 154cm is the same thing). It will file just fine but it is a bit harder than O1. I did one by hand using files just so I had done one that way and it went quicker than I thought it would. Start with mill bastard cut files for rough profiling and move to smooth or second cut to minimize the file marks. Start at 100 grit sand paper and keep going to smaller grits to taste -- or your arm falls off.
 
Thanks guys. I was leaning towards ATS-34 or 440C. I think it's going to be ATS-34. I'll let you know how they turn out. I'm thinking of finding some local burl like juniper or cedar and using it for the handles and a matching block. Sounds like a lot of work with just hand tools. Someday I hope to have a few grinders but with 3 horses and a 2 year old extra money is hard to come by.

Thanks again!
Rick
 
i have used ats-34 for pro chef and knife knowing people, for my rhino chop and paring knives i have switched to 440c, the increased rust resistance and ablitie for not non nuts to touch up the edge works a little better. for my chef/carving sets i now use s30v. hope this helps
 
Just some food for thought, ATS-34 is not all that stain resistant, some find it harder to sharpen than 440-C, and is made offshore. It is a good steel, but prefer 440-C. Have never had to replace or warranty a 440-C blade.
Ken (wwjd)
 
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