Steel for Kitchen Knives

[Michael J. Spangler]

OK the last post on integrals was pertaining to kitchen knives, what can i use for steel that i can forge (for the integral bolster of course) but holds up good against rust? and if nothing is good enough what kind of finish can i put on it to help prevent rust? i've heard about mustard patinas and all but i don't know anything about patinas or protection from rust other than oiling

 

[Daniel Koster]

I can attest that a mustard finish does hold up rather well.

Just keep it away from the buffing wheel - which will take the finish right off.

 

[Michael J. Spangler]

do you have any demos on the mustard finish? and suggestions of good steels for a kitchen knife? maybe 01?

 

[Daniel Koster]

It was written up in Blade a few issues back by Wayne Goddard. I scanned the article. Email me and I'll email it to you.

Can't help you much with the choice of steel. I do know that O1 loves the mustard though...(and all other tarnishes too...)

 

[Bruz]

I am far from being the resident expert but for my family I need a stainless like ATS-34...have kinda messed up a couple of non-stainless knives from not taking proper care of them, not uncommon to find a kitchen knife in the dishwasher every once in a while!