metals and size

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Arron bell

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Jul 12, 2017
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so i have the websites to go off of. I have been reading up on different things but still not sure yet. What type of steel and what thickness, or measurements, would you guys recommend for me just starting out. I am speaking about the stock im going to buy. i know that my first many knives are going to suck. But i just gotta run with it.
 
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I am assuming you are looking for an urban EDC with cutting performance in mind. Regardless of the steel, I prefer something in the range of 0.020 behind the edge (preferably less) sharpened at 20 degrees per side (preferably lower) with a RC of 60 and above.
 
adamlau said:
I am assuming you are looking for an urban EDC with cutting performance in mind. Regardless of the steel, I prefer something in the range of 0.020 behind the edge (preferably less) sharpened at 20 degrees per side (preferably lower) with a RC of 60 and above.
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i meant what type of steel to start with. and the measurments of the stock to buy. should have been more precise
 
Arron bell said:
i meant what type of steel to start with. and the measurments of the stock to buy. should have been more precise
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It sounds like you are getting started making knives. This would do better in the knifemaker's forum.

Assuming that's the case, 1084 carbon steel is forgiving for beginners. I'll defer to those with more knowledge on any other questions, but for most knives up to six inches or so in blade length you probably don't need stock any thicker than .25" and could do fine with not much more than half that. Too thick and you'll burn up belts and spend lots of time grinding down. Too thin and you don't have much room for error when grinding. Length doesn't matter much since you'll just cut to size anyway.
 
Unless I'm making something with a hollow grind and a tapered tang, I stick to 1/8 stock. I probably use more 1/8x1.5 than anything else.
 
Check out AKS (Alpha Knife Supply). You can get about an 11.5" x 1.5" piece of 1/8" thick 1084 for about 4 dollars each, and for most beginner KSO's (knife shape objects), that should be just about perfect. Heat treat is about as basic as it gets, as long as you can bring the temperature up to about 1475F or so (just past non-magnetic).
 
1/8" is about as thick as most knives will ever need to be. Kitchen knives and smaler hunting knives are often 1/16" thick.
I would say that the most common error for a new maker is using stock far too thick.

I usually recommend a first knife be a simple drop point hunter of a small kitchen utility knife. 1/16" or 3/32 stock is perfect for these.
 
^^^ Some of the best first advice there. I remember when i got the 1/8" thk steel for my first blade. Really wish i'd have done 3/32" - hand filling was no fun. I have some 3/16" here and there but 90% is 1/8" and under.
 
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