Kitchen knife steel?

fishface5 · Oct 3, 2009

My aunt is big into cooking but has shabby knives. I don't get down there regularly enough to keep them sharp for her. I thought it would be nice to buy some decent blade blanks and put classy handles on them, but in checking around it seems blanks are only available in (1) unnamed mystery steel (2) unspecified 440 stainless and (3) AUS 8 or "8A." These don't necessarily seem like a step up.

So then I thought about ordering some un-heat-treated blanks from someplace like GLWJ (if it ever gets back up and running). But then comes the issue of what steel to use? She would probably need a stainless, so I'm thinking CPM154 if I could still find it. Any thoughts/suggestions? Thanks!

JasonSCarter · Oct 3, 2009

ATS34 and 440c would be a good choice as well you can pic it up at Admiral Steel. Also kitchen knife blanks at knifekits.com but they're AUS8

Jason

galadduin · Oct 3, 2009

There are some 440C kitchen knife blanks at nothcoast knives : http://www.northcoastknives.com/northcoast_knives_Kitchen.htm

They look fine to me...

Lucky Bob · Oct 3, 2009

AUS8 and 440C are roughly equivalent, and both (assuming they're heat-treated well) respectable blade steels, if lagging behind the cutting (sorry, couldn't help myself) edge of metallurgical technology.

Of the commonly available steels, I'm not sure if CPM154 or S30V would better fit the bill, as I don't have much experience with the two in comparison.

fishface5 · Oct 4, 2009

oh thanks for the NCK tip, that looks like a promising place to start!

Phillip Dobson · Oct 4, 2009

I love the CPM154 in my kitchen knives. It easily takes an extremely fine, polished edge.

hellgap · Oct 4, 2009

Ive been doing all my kitchen knives in cpm154 .

Shaughnessy · Oct 4, 2009

I got some blanks form Jantz in Aus8, and put handles on them. (Cocobolo, Amboyna burl, and Curly walnut) I did a chef and a paring in each style and gave them as gifts. Everyone uses their blades and I haven't had any complaints. Think they were about $20 for each set of blanks. Larry

lel · Oct 5, 2009

I ordered most of my blanks from NCK and a couple from Texas Knife supply all of them were 440C. Texas Knife used to have their blanks in 440C and сryo treated, my chef's knife if from them and it is the best knife I have in my kitchen. Now they do not specify the steel type for some reason. I have paring, sandwich, bread slicer, 4 steak knives, chef's knife all from the blanks I bought and have no complains about any of them.

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Sergiy

mostho · Oct 5, 2009

I use japanese carbon steel.
Also if they take a patina they cut like a razor.
I prefer carbon steels: requires some care but I like to take care of my tools.

Cheers