My First Stainless Steel Knife

raylaconico

raylaconico

Joined
Jan 30, 2004
Messages
4,030
I finally decided to try heat treating some stainless steel. I decided to use 440c to make this kitchen knife. I think the HT came out good. It passed the brass rod test so I was happy but I want to use it some more to see how it is. I still prefer carbon steel but on a kitchen knife I thought I should use stainless. Thanks for looking.
ss1.JPG
 
Looks great Ray:thumbup: May I ask how you went about doing the heat treat?


Again, great knife

Nick:)
 
Nick, I asked and looked around but everybody seemed to have a slightly different HT recipe. I finally found the paperwork for my oven and it had instructions on how to HT different steels. I followed the one they had on 440c. Basically, heat to 1850 and hold for 25 minutes and cool with a fan pointing the tip straight toward the fan. I tempered at 325 for two hours twice.
 
Thanks Ray, you sure did a fine job on this blade:thumbup:


Thanks again for the info.
Nick:)
 
Thanks guys. Dogpack, the "brass rod test" for me is how I test the edge to make sure it's not too brittle. You press the edge down on the brass rod at an angle until if flexes and it should flex back. If it's too soft, it will dent. Too hard and it will chip. My Benchmade Nimravus ats34 and Cold Steel Tanto CV did not pass this test. Both chipped.
 
That's nice, Ray. I could use one of those. My GF would probably put it in the dishwasher though.
 
Nice work Ray. I still have someone else doing my stainless HT. Maybe not for much longer though. Now go make the rest of the set!
See ya,
Scott
 
raylaconico said:
Thanks guys. Dogpack, the "brass rod test" for me is how I test the edge to make sure it's not too brittle. You press the edge down on the brass rod at an angle until if flexes and it should flex back. If it's too soft, it will dent. Too hard and it will chip. My Benchmade Nimravus ats34 and Cold Steel Tanto CV did not pass this test. Both chipped.
Click to expand...

does the brass rod diameter or the rod legnth matter? iwould think both would make a difference
 
GibsonFan, I'm not taking orders right now but if I were to sell one similar, I would probably ask about $120 shipped (no sheath). BTW, I owned a Les Paul when I was in high school but I play a Strat now!

Dogpack, I use 1/8" thick rod and length doesn't matter. You look for the edge of the knife to flex very slightly then return to true.
 
Ray, You have excellent taste in guitars too. I could never pay a guitar. I did play a violin for awhile but changed to brass.
 
raylaconico said:
GibsonFan, I'm not taking orders right now but if I were to sell one similar, I would probably ask about $120 shipped (no sheath). BTW, I owned a Les Paul when I was in high school but I play a Strat now!
Click to expand...

Fair enough, please keep us posted if you pursue a kitchen line!

BTW, nothin wrong with Strats, I own a few myself :D
 
raylaconico said:
I finally decided to try heat treating some stainless steel. I decided to use 440c to make this kitchen knife. I think the HT came out good. It passed the brass rod test so I was happy but I want to use it some more to see how it is. I still prefer carbon steel but on a kitchen knife I thought I should use stainless. Thanks for looking.
ss1.JPG
Click to expand...

Great looking kitchen knife Ray: What did it come out on the hardress.

Barkes:)
When I leave this world I would like to be known by the one who make the knives from start to finish.

http://my.hsonline.net/wizard/knifeshop
1.812.526.6390
 
Don't ever forget! If 440C is good enough for Gil Hibben and Walter Brend, IMO.... It's PLENTY good enough for anyone!
(it also takes an awesome polish)
Nice knife too!
 
You must log in or register to reply here.
Back
Top