By way of background, I am an amateur blacksmith with about 10 years of general blacksmithing experience and now want to make a few knifes. I need help choosing the best steel to suit my limitations, as follows:
1. I'm using a coal forge with a hand cranked blower. No special temperature control other than the color of the hot metal and a magnet to see when it becomes nonmagnetic.
2. I will be using a kitchen oven for tempering. It has a range of about plus and minus 8 degrees centigrade around whatever it is set to.
3. I will be using either water of canola oil for quenching.
4. I will be buying steel from New Jersey Steel Baron and can choose from most common types, 1095, 1084, 5160, etc, etc.
With these considerations/limitations, which steel would you suggest
Thank you
1. I'm using a coal forge with a hand cranked blower. No special temperature control other than the color of the hot metal and a magnet to see when it becomes nonmagnetic.
2. I will be using a kitchen oven for tempering. It has a range of about plus and minus 8 degrees centigrade around whatever it is set to.
3. I will be using either water of canola oil for quenching.
4. I will be buying steel from New Jersey Steel Baron and can choose from most common types, 1095, 1084, 5160, etc, etc.
With these considerations/limitations, which steel would you suggest
Thank you
