Oyster knives….is there really any need to heat treat that blade?

G

godogs57

Joined
Apr 16, 2004
Messages
777
Had a few orders here and there for oyster knives and the steel was heat treated….just like our blades we all make.

Stupid question popped into my head the other day. Why heat treat? Is it really necessary? I’ve talked to a couple of makers that don’t.

Thoughts?
 
Yes, it is necessary. It makes the blade strong and tough. It also makes stainless steel stainless. I don't think an unhardened oyster knife would work for long.

I make as many at 200 oyster knives a year at times. I have 100 in the shop to handle right now.
I use 15N20 steel sometimes. Austenitize at 1475°F for 10 minutes and quench in Parks #50. Temper at 450°F to get an RC57 blade.
The steel I use most is AEB-L. Austenitize at 1950°F for 15 minutes and cool in air. Temper at 500°F to get Rc57-58.
I like 1.25 to 1.5" wide flat sided handles with an elongated teardrop shape. This gives good leverage even when wet and slippery.
I have never had one returned broken.
 
IMG-9840.jpg
Thanks so much. Here's one of mine.
 
Remember that oyster shell is basically a type of softer stone. You're ideally cutting through the ligaments, but you are going to hit the shell sometimes. You want it hardened for toughness
 
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