Good carbon steel for kitchen knives

gator68

gator68

Joined
Oct 1, 2002
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I've usually made stainless steel kitchen knives, but I've got some people who want carbon steel blades. What's everyone's favorite carbon steel for a chef's knife?

Please don't say O-1 -- I made one out of O-1 and it leaves a distinctive flavor on anything with any acid in it.
 
O-1 leaves a flavor ? if so it's because the acid in the food has dissolved some of the metal. Any carbon steel will do the same !! That's why stainless is used in kitchens. Non stainless steel for kitchenknives [with flavor] 1080, 1095, 52100.
 
mete said:
O-1 leaves a flavor ? if so it's because the acid in the food has dissolved some of the metal. Any carbon steel will do the same !! That's why stainless is used in kitchens. Non stainless steel for kitchenknives [with flavor] 1080, 1095, 52100.
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Yeah, but I'm hoping it was because of some alloying element in O-1. I should probably just stick some 1080 in a pineapple and see what happens. . .
 
You might try 1075. I have been using some lately (Mostly because I get it free) and it seems like it does not stain quite as badly as 1080 or 1095. It might also be my imagination! :eek:
 
All my kitchen knives are carbon steel, made of W1, 01, 1095 and saw blade steel. They all work great and once they get a nice patina on them they do not add much flavor to the food :D No stainless in my house :) All my pocket and using knives are also carbon steel.

My .02 Don Hanson lll
 
My .02 Don Hanson lll

That 0.02 is worrth $20.00 ;)

I do have some stainless........spinnerbaits! :footinmou
 
teh carbon blades i've worked with in the kitchen never left any strange taste. though they were well worn and had patina on them. you could just try putting on a nice mustard finish or etch them in some type of acid before you use them.
hey guys would hot bluing or cold bluing work in a situation like that? :confused:

let me know what you come up with. i need to make myself a set soon. those school issued blades arent worth squat!
 
I like A2 for kitchen knives (and others). I've made quite a few and haven't noticed any taste, nor has anyone else that has one.

I made up some butcher knives from 1 1/4 X 1/16 stock that are heat treated to HRC 61 and will bend more than 90° without any problem and spring back. I don't have to sharpen them often either.
 
A2 or plain ol' 1095.Etch them in ferric or blue them with gun blue.Neutralize well.Hand rub the surface back to almost shiny.This creates a patina that you don't have to wait a year for.NOTE:Clean knives don't leave a taste residue.Most people take a carbon knife out of the drawer and use it.The surface oxidation easily disolves in an acid environment,and give that "metalic" taste.A quick wash and wipe off before use will avoid this.
 
bladsmth said:
A2 or plain ol' 1095.Etch them in ferric or blue them with gun blue.Neutralize well.Hand rub the surface back to almost shiny.This creates a patina that you don't have to wait a year for.NOTE:Clean knives don't leave a taste residue.Most people take a carbon knife out of the drawer and use it.The surface oxidation easily disolves in an acid environment,and give that "metalic" taste.A quick wash and wipe off before use will avoid this.
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The knife definitely has a patina! :) I'll give some of these suggestions a try -- thanks for the input.
 
I forged 2 out of 1095 recently with excellent results. Used 1/8" stock as its what i had on hand. They cut extremely well, tough, good combination of edge holding while remaining easy to sharpen etc. Differentially heat treated to allow for some "flex".
 
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