Help identify this steel

N

nchandmade

Joined
Jun 24, 2006
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mysterysteel1.jpg
I was given some blades, and need some help identifying the steel type. I will attempt to post a picture, which includes some words and numbers. If this doesn't work, maybe someone can provide an email and post them for me.
The blades are hardened, (very hard) possibly around 60-61 RC and have a single bevel grind. They are 17" x 3/4" and very thin. Caliper is out in the shop...I forgot to measure the thickness. I have made a couple of small knives out of it and they cut as well as any steel I've used,( I currently have 440c,440v,420m,D2,A2,5160,52100,1080,1084,w2 and some damascus on hand) plus they are easy to sharpen. I did put a small hollow grind on both sides (worked it cold without gloves) I did have to anneal the tang in order to drill them. They have a very agressive bite. My first guess would be D2, but they are marked "Rostfrei". The words Duessus Oben Top....Original Maja....Rostfrei 1092 Best Nr. 434x20x1.... are etched in he middle of each blade. I googled these words but got nothing. The blades do seem to be stainless. If they didn't cut so well, I wouldn't care but now I'm curious.
 
OK, the photo worked. I'll do a spark test tomorrow and compare it to D2. If anyone has a guess please post it.

Thanks, Jamie
 
Rostfrei means stainless steel. Most likely it's a blade for a wood planer. Might be a bit brittle for some knife use but otherwise suitable.I'll try to track it down.
 
rostfrei literally means "rust free"
the three words across the top "dessus oben top" all mean the same thing in 3 different languages: French, German, English; top, top, top.

Other than that can't help you, sorry, but maybe the translation will stir someone else's memory on this board.

Perhaps the numbers are the blade's dimensions in millimetres?
 
I can't identify the steel, but I think the blade comes off a Maja automated fish skinner (or derinder etc). That would make the steel pretty good and the hardness reasonable without further heat treatment. http://www.majafoodtechnology.com/englisch/enthaeuten/fisch/index.html

Note on this page that a common blade length is 434 (mm?). I'm guessing that your blade dimensions are 434x20x1mm (43.4cm long by 2 cm wide by 1mm thick). Around 17 inches by .78 inch by .039 inches.
 
Sounds good I'll follow those links. I would definitely purchase more of these, even heat treated as they are. I was able to grind them with sharp belts, if I went really slow...making sure not to overheat them. They make awsome kitchen knives. I even put a stainless guard on one and have skinned several deer with it. It is by far one of the easiest to sharpen "in the field" of any steel I've used. Again, thanks for the information.

Jamie
 
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