Kitchen knife advice?

K

K.G. Travis

Joined
Apr 15, 2018
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Looking for suggestions on a what kind of steel I should use for making a chefs knife. I have been using 1095 but...well...my wife cant seem to remember keep them out of the dishwasher. Is there anything that may hold up better to corrosion/rust? Or maybe a way to treat the blade itself?
 
K.G. Travis said:
Looking for suggestions on a what kind of steel I should use for making a chefs knife. I have been using 1095 but...well...my wife cant seem to remember keep them out of the dishwasher. Is there anything that may hold up better to corrosion/rust? Or maybe a way to treat the blade itself?
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AEBL at 62HRC, send it out if you have to.
Have them Do an immediate cryo after quench, no snap temper.
 
Throwing any sharp knife in the dishwasher is bad news. Why doesn't she wash them by hand? I have found it to be less work than putting them in the dishwasher
 
you can also parkerize the blade, works great on W1 and mild steel cladding.
Haven't tried it on 1095 but I will soon.
I've parkerized several kitchen knives.
sandblast prep is very important IMO
 
Another vote for AEB-L or good ole 440C at 60-61 RC... more important , With my sharpening & sales of my custom & production knives......I’ve save Marriages with suggesting his & her knives. Buy her a Wusthof Classic chef or Santuko and she can wash it anyway she wants!
 
First, either wash and dry the knives yourself, educate your wife that handmake knives CANNOT go in the diswhwasher, of ban her from using your knives and give her a set of cheap 440 stainless knives with plactic handles.

Now, as to steel, AEB-L is good, as is CPM-S35VN.

Tips - Make them THIN - .060 to .090, FFG, and make the edge low angle.
 
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