Stainless Core San Mai

Robert Amato

Robert Amato

Joined
Feb 10, 2018
Messages
72
so I’ve seen a ton of information on stainless jacket with carbon core San Mai, but what about a stainless core with carbon jacket? Is there a reason I can’t find much info? Example, could you do a AEB-L core with let’s say a 1084 jacket??

Thanks in advance
 
What would be the incentive to sandwich the steels in that way? You'd get all the disadvantages of carbon steel on the outside, and none of the advantages at the edge.
 
i can't imagine why you couldn't, but i don't think it would work very well. to get the AEB-L to harden you might end up with hard 1084, so in addition to not having the corrosion protection it also won't support the blade steel (unless you do some complex air/plate quench?).
talk them into a 1084 blade if they want a patina (you can make it cheaper), otherwise do a stainless san-mai with different grades outside and in.
 
The heat treatment for these two alloys is so far apart that you’ll end up with very weak cladding. Try 416 over aebl.

Hoss
 
Alex Topfer said:
i can't imagine why you couldn't, but i don't think it would work very well. to get the AEB-L to harden you might end up with hard 1084, so in addition to not having the corrosion protection it also won't support the blade steel (unless you do some complex air/plate quench?).
talk them into a 1084 blade if they want a patina (you can make it cheaper), otherwise do a stainless san-mai with different grades outside and in.
Click to expand...

Makes sense, thanks
 
Or, talk the customer about a blade with a 52100 or Blue Steel core and low carbon sides ( or damascus sides). This is a standard and classic Japanese mix that is very popular with chefs and foodies.
 
I've been told of successful oil-quenching of AEB-L. Might be worth a shot with this odd combo. Also, plate-quenching might harden the core, which could be enough? And that's pretty standard for AEB-L, so not very far afield at all.
 
 
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