Kitchen knife advice needed

T

Taz

Knifemaker / Craftsman / Service Provider
Joined
Apr 28, 1999
Messages
2,523
Well, I want to make a 7" Santoku kitchen knife, and I need some advice. What steel would be best for it? I have an EDI Genesis in ATS-34, but I haven't been able to get a really nice edge on it. I have some knives in 1095, and love the edge i can get, but i want something more corrosion resistant. I have used A2 and loved it and the edge I can get with it. I have also used O-1, but haven't had any experience with it, and I heard it can flavor the food with metal ions or something. I heard CPM 3V isn't too corrosion resistant. How are 440V and 420V or their new equivalents in terms of grinding ease or lack thereof and corrosion and edge holding? I am looking to make a kitchen knife, and I don't care if the steel is expensive, I only need 12"x2"x1/8 or 5/32. What are the prices for different steel in this size, like 3V, 440V, 420V, etc? I want to make one kitchen knife for myself. I already have Tulipwood handle material, stainless pins, etc, I just need the steel. Also, does anyone have a full size scan of a santoku blade like the henkels I can use as a pattern? I suck at drawing! Any other advice for kitchen knife making? I will seal the tulipwood handle and it will not go in the dishwasher. All other tips about making kitchen cutlery is welcome. thanks, guys!
 
Wow. No one has an opinion for once?? Ok. Would 440V or 420V be good for a kitchen knife?
 
In my opinion the two mentioned steels will make excellent kitchen knives. Industry doesn't use them because they are too expensive to buy and work.
After working some with these and other hi-C and hi-Cr powdersteels (like Böhler K190PM, which i think is better than the CPM's) i would suggest to give them about a 400 grit as a final working surface. they will be scratched in the kitchen anyway and these steels are quiet difficult to polish in the hardened state, too.

Achim
 
taz about 60% of my biz is culinary knifes. i use ats-34 on all of the large pieces(steak knives440c) it my be the design of that EDI knife or heat treat. the edge i get with ats is great i have my heat treat work done by paul bos if you make a ats blade you can batch it with mine.

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Laurence Segal www.RHINOKNIVES.com
 
Thanks, Rhino! But i won't be able to grind it till thanksgiving at the earliest, so I'm not sure when i will get to it. I hope to have it done and ready for HT by christmas time, if not thanksgiving. i can only grind when i am home from college on breaks. Does anyone know where i can get the steels I mentioned in 2" wide pieces? Thanks!
 
i called admiral today. CPM 440V for 18x2x1/8 is $35. if I get that, I will make a 7" santoku and a small neck knife. Any thoughts about it? Tom Mayo, if you read this, please email me. Thank you.
 
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