Making a Kitchen Knife Steel

[Mudbug007]

I was thinking about making a Kitchen Knife Steel. I have several ideas on design, but I'm not sure about the steel rod? What would you recommend? I was thinking something in the 3/8ths dia. range?

Are the rods hardened? I assume they must be to align an edge on a hardened blade.

Would love to see some if anyone has made them.

 

[mete]

Various sizes and type are available . Mine has a 14" rod going from 14" tapering down to 3/8" with lengthwise grooves. They are available smooth also.Certainly must be hardened !! Don't remember one of stainless but have seen them chrome plated. Steel ? 1% carbon ,W-2, 52100 or similar.

 

[fast14riot]

Haven't made one, but I don't recommend the grooved ones. Smooth will be usable for a broader range of knife steel types and hardness. I own several and my shortest is 10" (ceramic) and longest is 14". All are roughly the same size starting about 1/2" and tapering to about 3/8".


-Xander

 

[JMJones]

I have hardened and polished drill rod from Fastenal/ McMaster/ Enco ect to use as a smoot steel. I like ceramic much better though.