Im Just starting out looking for some advice on steel

S

Sneakysob2

Joined
Jan 3, 2014
Messages
2
OK so i have just recently started making knifes for something to do while my wife is at work and i have a few questions. Ok so i have seen alot of stuff on what a good starter steel would be for a first time knife maker and i have looked at some stuff on hardening the steel and i have been leaning towards getting some O1. However i have no idea where to get it what a good price would be or what thickness would serve me best i dont have very deep pockets these days as i am a disabled Iraq vet. so would anybody know a good resource? also what would be a good thickness for a good multipurpose fixed blade? also what would be the best way to harden O1 at home?

i probably have a ton more questions but i dont want to turn this into a novel lol. anyway any help would be greatly appreciated. thanks!!!
 
Welcome to bladeforuums.

Filling out your profile would help, as we have no idea where you are.

This is the Bladeforums search engine, and it will find all you ask and more.
https://www.google.com/cse/home?cx=011197018607028182644:qfobr3dlcra

O-1 isn't the best starter steel unless you are going to send it out for HT. 1084/1080 would be far better.

All of the knife supply companies sell steel, as do many other places. Fastenal sells O-1.
 
I am basically in the same position as the OP- deciding what steel to start with to make a good knife. After researching, I have decided to use 1084 exclusively to start with. I will be able to produce the best knife I can, with the equipment I currently own. When I get to the point that I am making good, usable knives with 1084,repeatable, I will move on to other steels.
 
Like Bladsmth, I too would recommend 1080/1084 as a great steel, both for starting out and as just a good all around steel. It's easy to work with, easy to heat treat on your own, and very forgiving when doing so.

Goldsmithy hit the nail on the head, use one steel exclusively until everything comes as second nature and you get the HT down pat. 1080/1084 makes excellent knives.

Also, I'm going to reiterate what Bladsmth said about filling out your profile. Knife makers are generally a very friendly group willing and eager to help out budding makers, you never know when another maker may be close by.
 
Hankins said:
Stick with one steel and master it!
Click to expand...

thats pretty much what i have done with the 1075 that i use. if you do your own heat treat, experiment first to make sure you are getting the results you want to get. you can make a small test blade from some scrap just to see how well it holds up to some testing.

goldsmithy, when you come up i'll give you some of the 1075 to try out. you might like it better.
 
Did i totally goof ordering 5160 a few days ago for my first knife? Ill be atyempting to heat treat it myself.
 
you can always send it out to get it heat treated. you can always get something else the next time you order steel.
 
Sneakysob2 said:
OK so i have just recently started making knifes for something to do while my wife is at work and i have a few questions. Ok so i have seen alot of stuff on what a good starter steel would be for a first time knife maker and i have looked at some stuff on hardening the steel and i have been leaning towards getting some O1. However i have no idea where to get it what a good price would be or what thickness would serve me best i dont have very deep pockets these days as i am a disabled Iraq vet. so would anybody know a good resource? also what would be a good thickness for a good multipurpose fixed blade? also what would be the best way to harden O1 at home?

i probably have a ton more questions but i dont want to turn this into a novel lol. anyway any help would be greatly appreciated. thanks!!!
Click to expand...

A good thickness, that has been suggested in the past, is 1/8" to 3/16" for a medium/small fixed blade for field use. Kitchen knives should be thinner.
 
Let me preface this by saying that I most often use complex modern alloys and have my HT done by a professional firm that has an entire division specifically for knife blades.

Having said that...

1084 and 5160 are both excellent "beginner" steels, because they're both relatively easy to work with and heat-treat well, with simple means. They also happen to be capable of being formed into very good knives. :)

I would recommend either of those over O1 for a person who wants to do their own HT with a very basic set-up.
 
1084 is the eutectoid, which means it has exactly the amount of carbon (.84%) needed to mix with the iron. Heat it to 1475F and immediately quench in warm canola oil. The results should be pretty much as good as you can ask for.

5160 is hypo-eutectoid, which means it has a little less carbon ( .60%) than the iron needs to bond all iron with carbon. The 1% chromium bonds with that extra iron and makes carbides. Since the iron carbon mix is simple, it can be Hted fairly simply. A short soak at 1450-1500F would be good, but even a few seconds at the right temp and then into warm canola oil will work.
 
thanks for the reply's everyone i filled out some of my profile, i am currently living in Virginia beach.
 
See why filling out your profile is good.....I live in Norfolk and have my store in Virginia Beach. Send me an email.
 
You must log in or register to reply here.
Back
Top