forging stainless

I have and it's twice as hard to forge as regular steel. Both literally and figuratively.

It's much harder to move with the hammer. And it cracks alot.

If you imagine regular carbon steel as being like clay under the hammer. Stainless is like a warm jolly rancher
 
Very difficult. Also, the different alloys have different hot harnesses and temperature ranges. Forging stainless is pretty much a fools errand...but there are folks who do it. Milling is a better way to get complex shapes and bolsters in stainless.

Remember, stainless is air hardening, and you are forging it at the austenitization temps and above. this is not a good thing.
 
bladsmth said:
Remember, stainless is air hardening, and you are forging it at the austenitization temps and above. this is not a good thing.
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Stacy, what will be the difference in the outcome between plate quench and air quench? @ 1900F
 
John Katt said:
Stacy, what will be the difference in the outcome between plate quench and air quench? @ 1900F
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That would depend on what you were quenching :)

If you are talking about most knife steels, the plates are to keep it straight. It will air harden just as hard, but may warp. There is no need or benefit to speed up the cooling rate of most air hardening steels.
 
bladsmth said:
That would depend on what you were quenching :)
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Well sometimes my grill catches on fire and my burgers catch on fire and when i'm really hungry I still want to eat right away, So I plate quench my burnt burgers, Its good to know they wont warp ;0)


Yep just regular blade steel Thanks
 
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