I need good info on steel.

[Danjal]

To put it bluntly, Ive made a few knives but im far from a knife maker or metallurgist. Every site I see always lists every steel as "quality" or a fine metal for all blades. Common sense says this isnt the case, or we wouldnt have such a wide variety of metals to begin with.

Im looking into 2 projects as is. A set of kitchen knives. Nothing fancy, in stainless, and I have maple laying around here that I was saving up for gunstocks, but the ends cracked after sealing it..so I guess it gets cut down to make handles for these projects.

After those Id like to try a golok. Seems every year my friend invites me down to his cabin to do some clean up at the beginning of the season and a few times in between. Something stout enough to take the occasional low hanging branch or sapling.

So would you guys have any sites that provide decent descriptions for steel usage? The same for thickness?

If all goes well I'll send all the knives off to heat treat them. Im not equipped to do that here and id rather have it done right.

Basically I need info on what the steels are good for and their weaknesses. Like D2 is very abrasion resistant, semi stainless (Yeah can of worms here with that), but brittle. Its a good choice for ____________. And a poor choice for ____________.

 

[Nebulae]

I can give references to metallurgy textbooks, but this doesnt sound like what you want.
problem here is that most of the steels knife makers use were developed and used for Industry applications, so a list of steels and specific knife aplications will be hard to come by (I haven't seen one).
there is also the issue with hardness, and thickness. If you have a large blade from D2 you may not take it as hard, or as thin as a blade made from S-7, but for a smaller blade you can take it harder. So really most steels should serve fine, though perhaps not optimal in a variety of roles, but hardness, or blade geometry may be impacted to reflect a particular weakness, or strength.

I dont really think I'm helping so I'm gonna shut up now

 

[Danjal]

No I need it in plain english. You can cite all the chrome, chromium and carbon you want and I just dont have the knowledge to keep up in that dept. Im planning 440C for the kitchen knives as is, and so far I havent heard much bad about the steel other than its nt as hard as _____ or ______ holds an edge better. It has quite a reputation behind it and should do fine for a daily used in the kitchen. And priced decent to boot. Im just shying away from non stainless due to the amount of water kitchen knives see. As for the Golok its still up in the air. Thats going to be hard use.

I'll play around with the paint program later when I get time and toss out a proposed design for it.

Thanks for replying too Nebulae.

Edit: Or I can just find one close to what I was thinking. Its the top one. Though im planning on straighter lines on the tip. Maybe I might round off the edge so the tip dosent break as easy. Id like a lanyard hole in it and a bit more drop of the blade in front of the grip too. As for handle material, paracord should work unless I can find something better.

The red line is just another angle im considering. Weaker yes, but it'll help cut weight.

 

[mete]

For the water problem you better have a water resistant handle such as stabilized wood or a material like G-10 composite.
440C, 154CM, CPM154 ,D-2 all make good kitchen knives

 

[Will Leavitt]

Hmmmm a "real" chef's knife sees very little water and is usually oiled and cared for. All the chef's knives I've made are 1084 or 1095, I think I've made about 50 or so all in the hands of professional chefs and have yet to hear a complaint about "carbon" steels.... A good kitchen knife is supposed to be used, wiped off and stored, not soaking in a sink or a dishwasher.

 

[Danjal]

You havent met my mother then. They get used, put in the sink, washed then put back in the block. Oil is an unknown substance in the kitchen unless its for cooking.

 

[galadduin]

You havent met my mother then. They get used, put in the sink, washed then put back in the block. Oil is an unknown substance in the kitchen unless its for cooking.

Oh I fell I know her ... No no it's my mom . She is able to rust a 416 SS spoon in no time

 

[Danjal]

Oh I fell I know her ... No no it's my mom . She is able to rust a 416 SS spoon in no time

We must be brothers then. That or its from one too many trips into the garbage disposal.


So how does 1/8" thickness sound for the kitchen knives and about 1/4" for the golok?