Is it the right steel to start with?

M

MB1

Joined
Feb 7, 2006
Messages
174
Hi.

I'm about to make my first steps in knife making. My material selection -'40X13' stainless steel (~0.4% C and ~13% Cr).


What can you tell me about that kind of steel? Is it the rignt choise? (it is fairly easy to find and it isn't so expensive)

Any advice about heat treatment?

Thanx:-)))
 
Beginners steels are 5160 or 1080. For heat treating stainless steel , if you don't have a proper temperature controlled furnace send it out for HT.
 
I'm not an expert but .40 carbon sounds too low to harden well. Mete?


Rob!
 
420J2 has only .15 C and 420HC has .40-.50 C . They certainly are not the best steels for knives !!!
 
I'll give you a 60 second starter course in metallurgy.
The perfect alloy of carbon and iron is called the eutectoid. It is .83%C . The steel is called 1080,which means a simple alloy of iron with about .80% carbon. This has the lowest critical temperature possible (1333F),the easiest conversion to martensite,and the simplest tempering. That is the best starter steel.5160 has .60%C ,Iron,and a small amount of Chromium.It is about the second easiest to learn on. Master these and then move on to more complex steels.
Stacy
Stacy
 
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