Thin blade knife style, really need help.

S

Spongebobby

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Oct 11, 2010
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I have some mystery steel that's super thin like a fillet knife,cheap steak knife, butter knife, bread knife, etc. It's a little thicker than a thick gift card. I was thinking of making a fillet knife, but it's so hard that even at that thin it won't flex like a fillet knife. Probably around 60 HRC +, i needed help on what kind of knife with what style blade i should make it into. It would be cut to shape with a low heat method and then slowly put an edge on so no need to worry about re heat treatment. Thank's for any help guys.
P.S. I'm ignorant of it, but it's pretty light for it's strength and i'm going to magnest test to see if it's titanium tommorrow.
 
Flexibility isn't related to hardness. It is a function of the thickness and the material type. Steel as thin as you describe will flex easily.
 
I would try to bend a piece to break it first, it it does not bend but breaks it may not be tempered and will need to be tempered to be used for a knife. The good part is you can temper most steel in a home oven. If it does have some flex and does not break like glass sand your profile, even on a thin blade I do a full flat grind. The will thin out most of the blade and will add flex, only the spine will stay the same thickness. You will want the edge at 0.015 max for a fillit knife.
 
How....could....you.....be.....bending.....it......wrong?

That's about the most curious statement I've ever heard.

How big of a sheet is this right now?

I have knives @ 62 HRC with a spine thickness 3.5 times as thick as a credit card and the flex rather easily.
 
I just micrometered a credit card. It was less than 1mm. If the metal is less than 2mm, and it won't flex, my guess is that it is not steel....or you are bending it wrong :)
I'm with watercrawl - I make a lot of fillet knives from .060 stock ( 1.5mm), and they flex easily. Even my .100" blades ( with distal taper) flex to a fair degree. I usually see the flex get stiff at 3mm.
 
The bending it wrong was sarcasm,:cool:.I exaggerated on the thinness, i actually measured and it came out at 2.5mm roughly, that's my bad. But it will bend, and not break. I'm not too interest in fillet knives, i was looking more into the skinner direction, more help with design is needed. But also, how can i make a slot style handle with metal like this?
 
if slot style means hidden tang or just need to cut off material its a bit tough to do without overheating. I have worked with some planer blades and I wrap the part I dont want over heated with a wet cloth (soaking) and use an abrasive cutoff wheel to remove material, cut a bit and cool, cut, cool, . You can shape a whole knife this way if you are really careful. When working other parts of the blade, keep it wet, when the water starts to evaporate (212 f) stop and dip. It a bit slow but you will not loose your temper.
 
But how do i shape a one piece round stock handle to it. Like how do i make the slot? And oops, i measured incorrectly, it's 1/16 inch.
 
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