Stainless question

bjr

bjr

Joined
Sep 23, 2006
Messages
181
Is the T 304 Satinless from Online Metals the same as ATS 34? I'm thinking about starting a kitchen knife for my father. My folder project is going on hold for a little while because I...eh-hem...suck. Since the blank will be profiled in a thinner stock, I'm assuming I will have to plate quench to avoid warping. I'll be heating this bad boy in my usual low-tech way which is basically a modified hibachi. Any thoughts on this T 304? Thank you gentlemen.
 
T304 is not the same as ATS-34. I would use 304 for bolsters but not for a blade.
 
Thanks Barker. What's the difference? Too brittle? Wont take an edge? I'm a wicked noob when it comes to metalurgy.
 
I wouldnt try and HT a SS kitchen knife myself without an oven. You know about plate quenching so I'm not shure if you have done SS in your habachi setup or not. If so and it worked well just ignore me. If you havent done any SS in it yet I would send the knife out for HT. I was trying to find the exact composition of t304 but couldnt.
 
304 typicly only has about .08% to .10% carbon. Which makes it no good for blades. Will not harden to RC 52 - 62.
 
Thanks guys. Are you gentlemen forgers? Or stock removal? Where do you buy high carbon bar stock?
 
You must log in or register to reply here.
Back
Top