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Steel in a Chef's knife?
- Thread starter SCB
- Start date
- Joined
- Apr 27, 1999
- Messages
- 6,117
You have several nice choices. O1 is a nice vanadium steel which forges well and takes a really sharp edge. Another nice choice is 5160 spring steel which responds well to a bit of elaborate heat treating. Elaborate heat treating might be a bit of a problem with a thin chefs knife blade. These steels are easy to keep sharp in use. L6 forges well and is tougher, but might be more of a burden to maintain--a bit too hard for a kitchen knife.
- Joined
- Apr 17, 1999
- Messages
- 170
I agree with Jeff. O-1 would be my first choice for a forged chef's knife. Then 1095 and 5160.
I think O-1 would make the best kitchen blade but be careful when you forge it not to overheat it. O-1 tends to go red short real easy and gets a "cottage cheese" looking effect on the blade when it does. If it does that to you, just go ahead and start over. 5160 spring steel is much, much more forgiving in that regard.
Just my .02 worth....GaryB
p.s. This is something you probably already know, but for a blade that's going to end up that thin, I would forge it thick and grind it thin. Warpage could be a real problem otherwise.
[This message has been edited by GARY B (edited 06 December 1999).]
I think O-1 would make the best kitchen blade but be careful when you forge it not to overheat it. O-1 tends to go red short real easy and gets a "cottage cheese" looking effect on the blade when it does. If it does that to you, just go ahead and start over. 5160 spring steel is much, much more forgiving in that regard.
Just my .02 worth....GaryB
p.s. This is something you probably already know, but for a blade that's going to end up that thin, I would forge it thick and grind it thin. Warpage could be a real problem otherwise.
[This message has been edited by GARY B (edited 06 December 1999).]