looking for s90v

R

rokspydr

Joined
Jan 18, 2006
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31
Hi there I am in need of a piece of s90v about 18" long 2" wide and around 1/8" thick for a kitchen knife. I can only find large pieces of it. I know some suppliers sell smaller sizes and I can't find one. Also I am rather new at this and was wondering if this was the best steel for kitchen carving?

Marc
 
not sure where you might find a chunk like that
also im not sure it is realy needed for a kitchen knife s30v might be a over all better way to go but thats just my .02
im not sure what your looking for is it keen edge, edge holding, super stainless,cool factor
butch
 
www.crucibleservice.com/

Then look at the section on Knife steels.

I agree that S30V will more than fill your requirements for a kitchen knife. Unless you are a mojo-grinder or masochist, the S30V will be plenty for any kind of kitchen knife.

I like A2 for most kitchen knives. It is not SS, but unless you let it sit in water, it works really well. It gets a nice patina, hold a good edge and is plenty tough. It is also cheaper, easier to grind and heat treat than the CPMs. You can get it in 1/16" stock that I like for most kitchen applications.
 
McMaster-Carr sells S90V, though they still have it listed as 420V Stainless. They have it in pieces .140 x 2" x 18", among others.

Go to their website and search for "stainless steel" and scroll down until you find 420V.

At $75 a pop, it ain't a cheap way to make a knife, though. And no, it's probably not the best steel for work in the kitchen. It's an absolute bear to sharpen and most kitchen knives are the opposite. I'd have to agree with Steve Hayden about A2, as it's one of my favorites as well.

-Allin
 
I have made most of my knifes from D2 and BG42 I used the BG42 for carving knives and D2 for hunting and Machette types. So far I am happy with both although the D2 tends to have a somewhat britle blade at times. I am looking for a steel that holds a very fine edge, I am making a sushi knife and sharpness is the most important thing. I am always up for ideas from the more experienced.

Marc
 
A2 can take a keener edge than D2 (if the heat treat is done right) and holds it pretty well, especially if you're contending with bones and cutting boards and other hard things that would chip a brittle edge. It's very popular for woodworking tools because of this. It's not too expensive. I'd suggest you give it a try.

If you want serious sharpness, simple high-carbon steels like 1084, 1095 (which is almost identical to W1) still deliver in spades. They don't have quite the edge-holding ability of fancier steels, but they get sharper.

These solutions aren't as sexy as newer types of steel, but they are proven.
 
maybe 52100
or for a fine ish grained SS cpm154 im not sure how the edge holding is going to work out yet because i havent had the chance to push my test blade hard yet
ive been told you can take it to about 62Rc without much problem im running my first blade for testing at 59 Rc
butch
 
The best place to get S90V is from Crucible.They will cut to order and send small quanities to you. Contact the Dallas service center and ask for Scott Devana. S90V does indeed make a great kitchen knife. If you are doing a Chef's knife IMHO it should be from heavier stock like .180 or so. The balance is much better than with thinner stock. Heat treatment may be a problem, not sure if Paul Bos is doing S90V these days. If you are doing your own heat treat to get the best response it should be run at 2150 or a tad higher and a cryo cycle is very benifical with this grade. I agree that it is a bear to finish. If you leave a belt finish it looks kind of smeared and dull and if you do a hand rub you will be at it for a while. I can make 3 other knives in the time it takes me to make and finish one S90V 9 inch chef's knife. Sharpening is not a problem and not much different than any other stainless at the same hardness. It helps to grind it thin at the edge and use either diamond or fine or medium silicon carbide stone like the ones made by Norton. Good luck with your project. As a final note I have used CPM 154 for a couple fillet and kithen boning knives and think that this one may be the best over all steel for that application. You will find very nice heat treating response and it finishes very nice and is easy on belts.. Edge holding and toughness seem to be on a parr with BG 43 and others in that category... PHIL
 
hey phil
what temp. are you taking the cpm154 up to i ran it to 2050 plate quench LN and tempered at 500 came out at 60 does that sound about right
 
I will order some 154 and A2 bar stock and give them a try. thank's for the help. Butcher block I realy like the tanto in your avatar definatly a beauty.

Marc
 
Butch, I am using 2040 furnance temp. As quenched is 62 and pick up a little more in the LN2. I temper this one at 400 twice with a final temper at 375 after finish grinding and polish. I have been getting an honest 61. I have to say I really like this steel. I will be switching over to CPM 154 from 154CM. Much easier to heat treat. An oil quench is not required, it grinds and finishes nice and I like how it satin finishes. I have two identical fillet knives one CPMS30V and one CPM154. I am going to do some comparison cutting test on rope and see how they compare. PHIL
 
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