Opening Pandora's Box, but

jimh0220

jimh0220

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Apr 15, 2008
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I tell myself, never ask metal questions. Just crazy to do. But then I buy the two knives pictured (Mora for size comp only) from a maker in Thailand. The guy makes great rustic traditional SE Asian style knives. And so affordable! REALLY affordable! Seems well made. Not fancy, shows scuffs from making it, but very cool, seriously sharp knives.
Here's the problemo: Made of White Steel. Never knew that there was such a thing. Looked it up, and tada, found it. Apparently a thing in swords and in Japan and China. Ok. But I am not a metal person.
Can someone break it down for me as what to expect, assuming the heat treat is right. I envision a camp chore knife, and a decent chopper. How will they do, and what do I need to know about using white steel?
 
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My understanding is that white steel is kinda like 1095. I love 1095 so think you will be very happy.
My only suggestion is when you get your knife is wipe it down with mineral oil and pop it in the oven on low as low as it will go for 45 mins or so then cut the oven off and let it sit until it comes back to room temp. Wipe off the excess oil and it should serve you well.
 
WuGod said:
My understanding is that white steel is kinda like 1095. I love 1095 so think you will be very happy.
My only suggestion is when you get your knife is wipe it down with mineral oil and pop it in the oven on low as low as it will go for 45 mins or so then cut the oven off and let it sit until it comes back to room temp. Wipe off the excess oil and it should serve you well.
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Now this is an interesting suggestion. What is the purpose of that process? Tempering?
Not doubting or attacking your suggestion. Just genuinely interested as I'm mostly ignorant when it comes to metallurgy.
 
WuGod said:
My understanding is that white steel is kinda like 1095. I love 1095 so think you will be very happy.
My only suggestion is when you get your knife is wipe it down with mineral oil and pop it in the oven on low as low as it will go for 45 mins or so then cut the oven off and let it sit until it comes back to room temp. Wipe off the excess oil and it should serve you well.
Click to expand...

Seasoning your knife like a cast iron skillet?
 
"in the white" is often a way to refered to unfinished metals, such as unpainted/ unblued gun barrels, unanodized aluminum, ect.

Might be what was meant. They look like neat blades, and as long as they were heat treated well, i'l; bet they will be god users. A few scufss never hurt anything.
 
Actually love the look of the steel. No polishing or buffing here. The handles are a bit rough textured, so maybe a little sanding and oiling. That and figuring out a way to do some cool sheaths.
Gonna do some testing tomorrow.
 
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