Stainless Steels for Stock Removal

J

JMH78

Joined
Mar 1, 2008
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6
As a new maker I am making the jump from O1 to stainless. I have just ordered some S30V from Jantz supply and I am wondering if that was a mistake? It sounds like 154CM is easier to work with and has similar properties to S30V. What do you guys think? I am looking for a good stainless that is fairly easy to work using a 2x42 Craftsman. Am I a fool for jumping from O1 to S30V? Heat treating is not an issue as I send my knives out to Brad Stallsmith at Peter's Heat treating in Meadville, PA and have been very happy with their work.
 
I dunno but I can't remember ever hearing of anyone grinding S30V without a 2x72, I'm pretty sure it's a bear on less than optimal belts. I could be wrong though since I'm a smith and prefer to beat my steel into submission so it grinds easier :
 
Will Leavitt said:
I dunno but I can't remember ever hearing of anyone grinding S30V without a 2x72, I'm pretty sure it's a bear on less than optimal belts. I could be wrong though since I'm a smith and prefer to beat my steel into submission so it grinds easier :
Click to expand...

It might be that makers who are willing to shell out for high end steels like S30V have 2x72" grinders.
 
:) To be honest, I don't think I could tell the difference in a blind test - untill I tried to mirror finish. I actually made my first S30V blade on a 2 x 42 craftsman. My standard of comparison was a 1 x 30 so I was pretty happy - even if it did eat a pile of belts - working with any steel.

Rob!
 
My question is: Why switch? Too much staining for kitchen work? I forge L6 for my kitchen knives. Very little staining, extremely good edge holding ability, easy to resharpen.

When I was making stock removal knives, I used 440C. Very easy to grind. I am an old maker. The new stuff wasn't even thought of when I was doing stock removal, so I have nothing to say about it.
 
The main motivation for the switch is the requests of my brothers and father. All would love any knife that I make for them, but I know they would prefer stainless.
 
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