Help with selecting bolster material

W

William2112

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Aug 19, 2014
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Im in the process of making 3 hunting knives for a co-worker. The blade steel is CPM 154 and Im going with amber stag with bolsters for handles. I want to use a stainless for the bolsters but Im not sure on what type would work best? Im considering using 416 but since its magnetic will it have the potential to corrode if it gets blood and other nasty fluids on it? Also, since 416 is heat treatable, should it be heat treated for bolsters and dose that have an effect on its corrosion resistance? I would think a 300 series stainless would work the best for corrosion resistance since its nonmagnetic but Im just not sure what the pros and cons are? I would and greatly appreciate any thoughts and insight into this. Thank you all in advance.
 
416 stainless is good to go with. No, it doesn't need heat treating and no, I have never seen it affected by lots of use.
Frank
 
Thanks for your help. I'm definitely leaning towards using 416 or possibly 316L. I may just buy some of each and see which one I like the most .
 
I hope 316L is nothing like the 316 I know that is used in industry. If it is you would be very sorry you got involved with it. yes, it certainly chemical resistant but try to work it!
Frank
 
You have some very good questions regarding bolster/guard materials. It took me a few years to start questioning the advantages and dis-advantages of 303/304/316 vs. 416 stainless steel.

304 SS is notorious for being "gummy" when machining. This means you'll see filling of files and other minor difficulties if grinding. 303 is considered as "free machining" so it should not be so much of an issue. 316 and 316L have lower amounts of carbon and is a very corrosion resistant stainless steel, although it is also a bit tricky to machine and is somewhat "gummy". For knife guards or bolsters, you probably won't notice any problems, as long as you aren't trying to file a precise guard slot in 304 stainless bar stock.

Yet, I prefer 416 stainless steel and it has become my "go-to" steel for all knife hardware if I can find it. First, it is "free machining". It is, after all, a stainless steel and (I believe) a bit harder than 300 series stainless in the annealed state. This makes it more scratch resistant when finished. Additionally, 416 SS can be hardened too. Hardened 416 is what is generally requested from gravers who do embellishment on guards and bolsters. I'm sure most makers don't harden their 416 SS hardware, but I intend to do so for durability after I get a controllable heat treat oven this winter. (416 is an air hardening steel and requires a fairly precise heat treat).

In short, use whatever stainless steel you can find. For bolsters, any material will work well.
 
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