Source for 1/16" stainless

[Phil705]

I am making some kitchen knives, and am looking for a source for some thinner stock. Prefer 154CM, AEBL, or CPM154. Or another SS that you might recommend.

Thanks

Phil705
Winthrop, WA

 

[Dan Pierson]

I got some 1/16 CPM S35VN from Aldo a while ago. Profiled 12 paring knives and a couple of little toys from it
that are in my todo pile right now.

 

[Matt Markell]

Jantz has 440-C in 1/16", other then that I don't know of any others off the top of my head. You might give Aldo a call and see if he'll grind you down a few bars.

 

[DCL Knives]

Aldo has some S35 in 1/16". That's the only 1/16" stainless I remember seeing.

Oops Dan beat me to it

 

[Phil705]

I have not used S35VN before. If Dan uses it, it must be good. Any particular tricks to grind or HT?

 

[Robert Dark]

I have not used S35VN before. If Dan uses it, it must be good. Any particular tricks to grind or HT?

On 1/16", I would recommend to profile, drill any holes, heat treat, THEN grind your bevels. It will sure help with warping issues.

Robert

 

[Mudbug007]

Admiral Steel's Online Store has a selection of some types of Stainless in 1/16 such as ATS-34 and 440C.

 

[james terrio]

Check with Alpha Knife Supply, too. They update their site frequently, but it never hurts to call and make sure what they have in stock.

 

[Phil705]

Thanks for all the replies. Aldo is the MAN!

 

[ernestrome]

I am making some kitchen knives, and am looking for a source for some thinner stock. Prefer 154CM, AEBL, or CPM154. Or another SS that you might recommend.

Thanks

Phil705
Winthrop, WA

Are you sure you want 1/16? I have found 1/10 to be a good starting thickness for chefs knives. Unless you are making fillet or paring knives.

 

[Phil705]

Are you sure you want 1/16? I have found 1/10 to be a good starting thickness for chefs knives. Unless you are making fillet or paring knives.

Good question. I want the finished knife to be 1/16th" at the spine, but have not played around using thicker stock as a starter. What do others do??

 

[Stacy E. Apelt - Bladesmith]

I use .065 CPM-S35VN for the thin fillet blades. For most other cutlery blades, I use .090-.100 and grind a distal taper. That makes the center of the spine about 1/16".

 

[ernestrome]

I use .065 CPM-S35VN for the thin fillet blades. For most other cutlery blades, I use .090-.100 and grind a distal taper. That makes the center of the spine about 1/16".

Pretty much ditto.