Suggestions for a new knifemaker?

B

bwr

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Apr 8, 2008
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I have finished making most of the furniture in our house and want to move on to knifemaking. I would like to start with a set of steak knives because the blades can be simple and that will give me the experience of repetition to start with.

What steel would you suggest I start with for steak knives made by stock removal?

I am willing to send them out for heat treating, or if the steel is appropriate for a beginner, I have a "Big Green Egg" that I think I can rig as forced air charcoal forge.

Thanks for your help.
 
I'll probably get laughed out of here for this but...

440C

It is not too expensive, it has good corrosion resistance, and if you're sending it out for heat treat it doesn't matter that it is not a newbie steel to HT. I'd also recommend looking at paper micarta for the handle scales.

...my 2 cents...
 
I think 440C is a great idea, especially for steak knives. I like working with the steel as it polishes up nicely and makes a good blade.
 
dont pay any attention to the naysayers:p :D. it takes dedication and heart to become a knifemaker and if you have what it takes then do it. i agree with the 440c for the steel. welcome to the forums
 
Thanks for the recommendations: 440C it is. The others did not bother me - pieces of furniture with over 100 dovetails takes patience too.
 
I've got some knives I made in the 70's that are 440c and at times I'm still amazed at how well they hold up. After some belts and steel you will have a better idea whether you stiil want to make knives. You gotta love it, good luck.
 
Dmitry.M said:
Just drop this idea. Knifemaking is a PITA ...
Click to expand...


For what it is worth: Yep, PITA. BUT I like knives, and I like NICE knives. Look around this forum, and you will see a number or people who spend years JUST figuring out how to sharpen a knife, as well as those few who command thousands of dollars for one knife, or everyone in between. I was BS'ing with someone about sharpening PURCHASED knives the other day that said it took him 10 years to learn how, and I laughed because it took me 20!:eek::D I CAN use stones to sharpen a knife, and I HAVE learned to do well enough to brag about, but not everyone can actually MAKE a knife. I am more of a mechanic than an artist, but small (large?:eek::D) hurdle for one who really does have the interest, right?

That said, My first project(s) turned out to be a little more than I expected, but: I am learning to grind some "tools" out of O-1 anealed machined bar stock. I am attempting 9"OL; 5 1/2 blade, 18 Ol, 16 blade; and a size in between. Square tips instead of points.

I am using a 4X36 belt/6" disc benchtop sander and a variety of Nicholson files. Should have gone with a narrower belt, but it is a learning experience, right?

I also have some A-2 to play with, but am curious about 440C as I can not forget what my Buck knives can do. I AM learning about heat treating as well, but that is another subject that was ONLY mentioned because you need to consider this as part of picking a steel.

Please keep us posted as will I. ANY tips you learn along the way, would be most appreciated.

Matt

BTW, ABSOLUTELY no offense intended towards the person that I quoted. Different people, different perspectives. It's all about pointy sharp thingys. Right?
 
nothing against 440 but if you get some of dan gray's thicker stock bandsaw material, the 15n20, you'll have some awesome blades. relatively corrosion resistant and take a wicked usage patina.

i would also suggest making a kitchen knife set to start. you can expand or replace things as you get better, don't have to worry about things matching so much, and you'll get a really good idea of how knives are supposed to flex sometimes and stay rigid others and so on. I've found that a lot of beginners I've met with (as a beginner myself) are very tied up in thicker and stiffer blades than necessary or desireable. A butcher block set will give you all sorts of experience and can be a never ending project, too!
 
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