Stainless Steel Coming To JK Knives

JK Knives

JK Knives

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Mar 6, 2001
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In the next five or six weeks I will start working with 154CM, and for you "old school guys", 440C. There may be other options, I`m not sure yet. There will be a slight increase in prices from my standard O1 models, but not too much. This is not something I`ve rushed into, I`ve been researching heat treating these steels for months, both on the internet, and by reaching out to some knifemakers that I highly respect. If you have any questions, just ask.
 
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This sounds great. I'm not very familiar with stainless but I love thin grinds.
 
When can we start getting knives made in 154?

best

mqqn
 
Hmmmmmm, I wonder what a thin, stainless Cutlass would feel like? Fillets anyone?
 
This is awesome. Maybe a Toby's knife scandi grind in 154! Or the fin and feather. Great bird and trout blades.
 
protourist said:
This sounds great. I'm not very familiar with stainless but I love thin grinds.
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Me too.

I have an idea or two rollin' around in the noggin.


Hey John, how long of a blade will you be able to fit into the new oven?
 
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I`m hoping this will take off. $1500 might not seem like a large investment to some, but it is to a small business like mine.
 
JK Knives said:
I`m hoping this will take off. $1500 might not seem like a large investment to some, but it is to a small business like mine.
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At least you will have a large tax offsetting expense in this fiscal year.....

best

mqqn
 
Kind of curious why or how stainless allows a thinner grind than the carbon steels. I thought flexibility and toughness were some of the pluses of carbon vs. stainless.
 
I can grind thinner prior to HT, because of less scale buildup, won`t need to leave as much "meat" on the blank.
 
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