- Joined
- Dec 1, 2014
- Messages
- 49
Hi All,
Placing an order for some knife steel today. Generally, I forge hunters from 1x1/8" 1084. I am thinking about trying 5/32" for ease of forging on the next run. I am also looking at getting into kitchen knives, but am not sure what starting stock to get? I know material reduction guys generally use some thin stock, but for forging I probably can't go under 1/8" thick. Considering the length of an average chef, I am consider 5/32" to reduce warping issues. Maybe 5/32 x 1-1/4?
Thanks
Placing an order for some knife steel today. Generally, I forge hunters from 1x1/8" 1084. I am thinking about trying 5/32" for ease of forging on the next run. I am also looking at getting into kitchen knives, but am not sure what starting stock to get? I know material reduction guys generally use some thin stock, but for forging I probably can't go under 1/8" thick. Considering the length of an average chef, I am consider 5/32" to reduce warping issues. Maybe 5/32 x 1-1/4?
Thanks