O-1, Hard to cut????

J

JH225

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Feb 7, 1999
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I got some precision ground O-1 in both 1/8" and 3/16" and had a hell of a time cutting out a few blanks. I have the same metal bandsaw that most makers have, am using a fairly new bimetal blade (don't remember the name, but it came from one of the knife supply houses). I can't believe how hard it was and how long it took.

Is it that O-1 is just harder than other steels? These are brand new pieces of steel that are still in the wrappers. The blade didn't even want to start cutting into the 3/16", I had to start it at an angle and then push pretty hard to cut out the blank. I was also using oil as a cutting/cooling agent. I haven't ground it yet, but I hope it isn't as hard as cutting.

Any thought or ideas?
 
It probably has hardened at least partially somewhere along the line. I had the same trouble with some 1084 I bought. A bi-metal blade helps, but annealing (I don't have an oven yet either) would be best.
 
All of the O1 I buy looks bright and freshly ground, bar is oiled to prevent rust. If it looks dark, maybe someone treated it, rewrapped and returned it. Otherwise, it should cut fairly easily, it is a little tougher than mild steel. The number of teeth per inch and blade speed greatly affect cutting rates. There are probable performance variables between blades of different manufacture as well. I've had best luck with blades that have a manufacturer name on them. Hope this helps some.
 
Bi-metal blade is a 10/14 teeth Morse brand. The O-1 isbright and shiny, and has a tape across the length that say's Oil Hardening O-1.

I don't know what the deal is, and my Bader is down right now, so I won't know how it grinds until I get the Bader fixed.
 
O-1 cuts about the same as any of the tool steels. If your bandsaw blade cuts other tool steels or stainless steels then it's obviously not the blade. Only possibility left is that the 0-1 was not fully annealed at the factory.
 
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