Stainless kitchen choice

koyote

koyote

Joined
Mar 29, 2007
Messages
5,846
I have a potential order for one of the local brewpubs- a kitchen set of knives. The request is for stainless. I'm considering 440c, but I'm open to suggestions- I'll have the heat treating done outside my shop, so I'm not worrying about HT equipment. I would like to have the steel I choose be *available*, and in ~ 3/32 and 1/8.

2 of the knives are bread knives- I'd be tempted to go ahead and make a smooth grind for the bread knives, but this is a commercial kitchen. Any thoughts on that?
 
CPM 154 or S30V.
Make the bread knife a wave edge from one side only. Make the back side fully flat Chisel grind).
Cut the wave edge with a 1/4" or 3/8" chain saw file taped to a piece of the same size drill rod. The smooth rod rides in the last wave filed to keep the space even. Give the tips a quick pass over a 400 grit belt to sharpen them.Touch up with the slip stone if needed.The bacis worked flat, like a Japanese chisel grind, and is given a tiny secondary bevel on just the tips.
Stacy
 
Thanks, Stacy. I'll have to try the filing out on a test piece (which will make my family happy)

Now I need to find the stock at a decent price. Not that I've had any actual trouble with Admiral, but it's not preference.
 
I use mainly cpm 154 good stuff. Pops or alpha knife supply are who I've started getting it from. Admiral takes too long.
 
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