Hi everyone.
This is my first post and I'm a newbie at this topic so any help would be extreemely helpful
I'm not interested in forging right now because I dont have the time or money to do that but I would like to give stock removal a shot. So for my first knife I will most likely use 1095 carbon steel to make a simple kitchen knife. But how much maintenacw is required for this? If I leave it wet from cutting vegtebles, fruits, or meats...will it tarnish or rust. This knife would moat likly be used every day. I also really wont be able to coat it with any oils, since it's always going to be used in the kitchen. I dont know if that means anything, because I've never dealt with non stainless steel blades.
Soo hopefully after I learn my way around using a belt grinder, angle grinder, etc. I want to make a stainless steel Chefs knife which my whole family can use without worrying too much about moisture. I've heard 440C is a great stainless steel to use. But I'm not too sure of the quality of this steel. Any input on this or another type would really help me out.
Sorry one last newbie question...since I cant really find an asnwer to these.
If I pay $100. On amazon for a cheap grizzly belt grinder...Wont I get the same results as anyother? I mean as long as I have a quality belt...it shouldnt make a difference between a home made one or a $1000. one
PS- all the knives I'm going to be making will be heat treated at Peter Heat Treat
Thanks so much guys! Ill be reading everyones replies!!!
This is my first post and I'm a newbie at this topic so any help would be extreemely helpful
I'm not interested in forging right now because I dont have the time or money to do that but I would like to give stock removal a shot. So for my first knife I will most likely use 1095 carbon steel to make a simple kitchen knife. But how much maintenacw is required for this? If I leave it wet from cutting vegtebles, fruits, or meats...will it tarnish or rust. This knife would moat likly be used every day. I also really wont be able to coat it with any oils, since it's always going to be used in the kitchen. I dont know if that means anything, because I've never dealt with non stainless steel blades.
Soo hopefully after I learn my way around using a belt grinder, angle grinder, etc. I want to make a stainless steel Chefs knife which my whole family can use without worrying too much about moisture. I've heard 440C is a great stainless steel to use. But I'm not too sure of the quality of this steel. Any input on this or another type would really help me out.
Sorry one last newbie question...since I cant really find an asnwer to these.
If I pay $100. On amazon for a cheap grizzly belt grinder...Wont I get the same results as anyother? I mean as long as I have a quality belt...it shouldnt make a difference between a home made one or a $1000. one
PS- all the knives I'm going to be making will be heat treated at Peter Heat Treat
Thanks so much guys! Ill be reading everyones replies!!!