stainless steel?

H

heatheninthehills

Joined
Apr 14, 2009
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159
I'm not sure if this is the right spot to put this, so I apologize if its in the wrong place. is 304 stainless steel ok to use for knives? I have found out that it can't be hardened by heat so I would like to know if I can use it or just leave it alone and find other steels.?
 
No. Because it's not a martensitic steel (hardenable) it would be very difficult to make a knife that would retain any sort of edge.
 
heatheninthehills said:
I'm not sure if this is the right spot to put this, so I apologize if its in the wrong place. is 304 stainless steel ok to use for knives? I have found out that it can't be hardened by heat so I would like to know if I can use it or just leave it alone and find other steels.
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Welcome to BladeForums!
 
I agree with everyone here, stay away. The only upside it has is high corrosion resistance. So for a diving knife with serrations (plain edge will roll and make the blade useless) it MIGHT work.
 
that was what I was afraid of, But I kinda figured it wouldn't work. ( So hard to see all that S.S. go to waste LOL) Thanks for all who replied.
 
heatheninthehills, welcome to Bladeforums! I'm going to move this from General Knife Discussion to ShopTalk so the knifemakers can help you out.
 
I have both 303 and 304 stock for bolsters and guards. You can use it for the blade also but it would be wall hanger not a user. It has 0.08 carbon in it -you want at least 0.4 - 0.5 carbon in steel for a blade steel but even these are used only larger blades like AISI 1050. I wouldnt suggest to use it even for a diving knife or an envelope knife. But if you are making knives and have a stock of 304 it is not wasted, it is great for fittings...
 
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Welcome to BF!

Im just across the mountain from ya, Pike County.

I would suggest you get some 1084 to start with, it is easy to work. Use the 304 for gaurds etc.
 
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