S110v , S90v chef knives

Csalmon

Csalmon

Joined
Apr 23, 2016
Messages
61
I know chef knives are primarily heat treated before grinding because they're so prone to warp. Does this still apply to S90v and especially s110v or will you even be able to grind it after heat treat? I'm not so worried about the S90v I've seen some do it post HT. S110v has been built up so much in what I've read now I'm not sure what to do.

And yes - I realize I have set a challenge for myself haha.
 
Anything is possible if you have the time and abrasives.
I have made a couple chef knives from S110V and did about half the grinding post heat treat.
Sharp belts and patience, be ready to stand at your grinder for a long time.
 
Warp isn't really a big issue in stainless blades (especially if you use quench plates), so some of the reason to grind post-HT isn't a factor.

On stainless "super steel" blades that are thicker than .060" it is best to grind the basic bevels pre-HT. The edge can be as thin as .015". Take to at least 400 grit, as you don't want to be chasing deep scratches after HT. My friend polishes the blade before HT to make sure every scratch is gone.

I did kitchen blades in S30V and S90V, but find S35VN a better choice. I really like the edge it takes.
 
Big Chris said:
Anything is possible if you have the time and abrasives.
I have made a couple chef knives from S110V and did about half the grinding post heat treat.
Sharp belts and patience, be ready to stand at your grinder for a long time.
Click to expand...

I have jus finished (mostly) my first kitchen knife and oh how painfully true this is. S90v is noticeably more of a bear to grind, especially to satin Finish
 
Stacy E. Apelt - Bladesmith said:
Warp isn't really a big issue in stainless blades (especially if you use quench plates), so some of the reason to grind post-HT isn't a factor.

On stainless "super steel" blades that are thicker than .060" it is best to grind the basic bevels pre-HT. The edge can be as thin as .015". Take to at least 400 grit, as you don't want to be chasing deep scratches after HT. My friend polishes the blade before HT to make sure every scratch is gone.

I did kitchen blades in S30V and S90V, but find S35VN a better choice. I really like the edge it takes.
Click to expand...
I love s35vn, and use it on most of my knives. I think my next kitchen knives will be s35vn or M4 rather than S90v or s110v.
 
I do kitchen knives in AEBL and grind them pretty thin before HT and haven't had any warp issues *knock on wood*. It saves a bunch of time since I don't have to worry about overheating before HT.
 
I also like the edge s35 gives, it is really good. I like AEB-L also, but it has shown warping tendencies for me. One batch I took out of DI and laid on my table saw and watched them bend up away from the table. May have had different results if I had just hung them in the air. I was able to straighten the blades which was a good thing.
 
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