Oyster Knife

T

Toxey

Joined
Oct 11, 2005
Messages
112
Living in southern Alabama 7 miles off the gulf coast all my life.I have been thinking of making myself a oyster knife.
I go oystering several times a year and thought since I am making knives now,heck make yourself a oyster knife.
At the moment I do not have the ht oven to deal with stainless steel.So .at this time it is not a option.
The steels that I do have are 52100,o1,and w2-(thx Don Hanson).Of these 3 steels,which is a better steel for a oyster knife.
For a oyster knife the blade would have to be able to withstand alot of torqing and side pressure.
I know that rusting is a problem ,but I intend to keep the knife clean after every use.
Thx for your help.
 
I think any of the steels will work just fine. You can put a mustand finish or gun blue them to help with limiting rust.
 
They'll all work fine I think, I'd personally use the 52100, the O-1 is the most expensive and rustingest steel in the lot and the W-2 is the most scarce. 52100 will work fine and is the easiest to replace, both in availability and cost.
 
I made one over a year ago from 1084 and it has held up to alot of use. So far it has shucked at least 100 oysters.

oystershucker007-web.jpg


oystershucker005-web.jpg


Blacksmith oysters knife.

oystershucker003-web.jpg
 
Mild steel forged to shape then use belt grinder to refine and super quench, works for Puget Sound oysters, maybe I got a picture, have to look.

Gene
 
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