ISO: 1084 size for German profile Chef's knives.

J

jztam

Joined
Jan 16, 2013
Messages
19
Hello Knife Knuts,
Just fishing for the right widths and thicknessess of steel for stock removal.
I'm thinking to buy enough 1084 for making 30 to 40 chef's knives, just to save on the shipping costs.

As recommended, I'll do one at a time and post pics for critiques, to get better.

Ugh, the Baron is out of stock. Where else in North America should I look? Just wondering what the shipping differences are, when shipping to
Toronto, Ontario.

Thanks in advance.

Jordan
 
Try knifemaker.ca. They are great to deal with, and most of their steel comes from Aldo.
 
Most people make chefs knives too thick. I would get steel around .08-.09" thick. Blades vary form 2" to 1.25" wide, depending on use. Buying a sheet that is 7" wide and 36" long is very efficient for cutting multiple blades.

I don't know your experience level, but making 30-40 chefs kn8ves can be a big mistake if you don't know how to make them right.

Also, 1084 makes a great knife, but most people buying a quality chefs blade want 1095, 52100, W2 ... or stainless. I make 95% of my chefs knives in CPM- S35VN. The rest are Hitachi white and blue steel ( similar to 52100 and W2)
 
Stacy E. Apelt - Bladesmith said:
Most people make chefs knives too thick. I would get steel around .08-.09" thick. Blades vary form 2" to 1.25" wide, depending on use. Buying a sheet that is 7" wide and 36" long is very efficient for cutting multiple blades.

I don't know your experience level, but making 30-40 chefs kn8ves can be a big mistake if you don't know how to make them right.

Also, 1084 makes a great knife, but most people buying a quality chefs blade want 1095, 52100, W2 ... or stainless. I make 95% of my chefs knives in CPM- S35VN. The rest are Hitachi white and blue steel ( similar to 52100 and W2)
Click to expand...

My many years in the kitchen, make me agree that thinner is usually better. It depends on what is on the cutting board at the time.

Who has the 7x36 sheets for sale? TIA

Well, I should hope that if I post build pics along the way for the first hundred or so, I'll have my major shortcomings revealed in short order. ;) Don't mind at all ... to make mistakes, as long as they don't get repeated (too many times) Hah. Make them Wrong is my plan, at the beginning.

1084 / O1 preferred simply to try out shadetree heat treat. I'll try out the other steels listed when I feel confident enough... or send those out to Peter's/Brad.

Thanks All, for sharing your brains.
Jordan
 
jztam said:
My many years in the kitchen, make me agree that thinner is usually better. It depends on what is on the cutting board at the time.

Who has the 7x36 sheets for sale? TIA

Well, I should hope that if I post build pics along the way for the first hundred or so, I'll have my major shortcomings revealed in short order. ;) Don't mind at all ... to make mistakes, as long as they don't get repeated (too many times) Hah. Make them Wrong is my plan, at the beginning.

1084 / O1 preferred simply to try out shadetree heat treat. I'll try out the other steels listed when I feel confident enough... or send those out to Peter's/Brad.

Thanks All, for sharing your brains.
Jordan
Click to expand...


No offense meant, but that is a terrible plan. Making them wrong isn't learning, it is failing repeatedly until you get an acceptable result. This may work at marksmanship, but not for knifemaking. Making them right and improving as you learn to make them better is how you get high quality knives.
 
Stacy E. Apelt - Bladesmith said:
No offense meant, but that is a terrible plan. Making them wrong isn't learning, it is failing repeatedly until you get an acceptable result. This may work at marksmanship, but not for knifemaking. Making them right and improving as you learn to make them better is how you get high quality knives.
Click to expand...

Thanks for the steering correction, Stacy. I think we share the same intent. Poor diction on my part, for this forum. ;)
Jordan
 
Yes, I pretty much figured you were making the old, "I will learn by my mistakes" claim. My comment was, it is a far better method to learn by your successes.
 
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