Heat Treat On Kitchen Knife

T

TIM FROST

Joined
Nov 21, 2005
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I Want To Make A Kitchen Knife Using 0-1 Steel. Can I Use 1/16 Stock Or Will It Not Make It Through Heat Treat. The Knife I Want To Make It Just A Small Pearing Knife. I Have Also Thought About Grinding Profile Before H/t And Hollow Grinding After H/t. Can Anyone Give Me Some Advice??? Tim...
 
Sounds like it will be fine to me Tim.
The thinner the better for this type of knife.
I would temper it back to say 55 rc to make it easy to sharpen in the kitchen and more flexable.
 
I'm finishing 3 paring knives in A2. They were all 1/16" thick. I got them hardened to 60. They all turned out fine. I left a lot of the grinding until after the HT (left at least .020" on the edges).
Actually I also did a large 7" Santuko knife in 1/16" and it didn't warp either.
I had Rob! from Ranger Original do the HT.
 
As a kitchen knife addict, I'd highly recommend hardening to 62 HRC or so. With O1, you can achieve nice high hardness numbers, and a paring knife doesn't do any work that would require the toughness of lower numbers (unless you use your knives as screwdrivers...).

You will really notice the difference in an extremely sharp, thin edged paring knife.
 
I would say it turned out great. It cuts really well. This is actually my first knife. I hope the picture comes up. I made an oak box for it as well since it's a Christmas present.

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I use 1/16" A2 for almost all the kitchen knives I make (mostly Christmas and birthday presents) and use butcher and santoku knives made from it daily. At HRC 60, A2 makes great slicers. The santoku will split a chicken in half, long ways just by pushing on it.

A2 takes a really fine edge and gets a nice patina. It doesn't rust nearly as easily as O1. Of course if you leave it wet, it will rust, but O1 will rust while you look at it.
 
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