titanium questions

M

m91-30

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Jan 22, 2010
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I have come across some 6al4v titanium, and am wondering if this would make a decent blade. it's .063 sheet titanium, of an unknown heat treatment (very springy). any advice on if this could be made into a decent blade would be appreciated.

edit: I do have a way to heat treat it, but not an accurate rockwell hardness tester.
 
Simply put, no it won't make a good blade. There is a type that is used and can be good especially for underwater use but it isn't 6Al4V
 
It's good for liners in a folder but no good for blades.
Stan
 
I thought that was the case (it being good for liner lock handles), I would love to get a hold of some Ti good for a blade, then I would have a material for each part of the knife... is there anywhere I can get a chunk blade size?
 
I understand, but I have the titanium for handles already and enjoy working with titanium. I've always wanted a titanium knife, and besides basic hand tools, have a decent metal working shop at my disposal (and I have plenty of those, too). I found most everything I need except a ready made Ti blade (I don't have the resources to machine one on my own) and spacers for the handle.
 
I just received a chunk of titanium and I'm trying to decide what to do with it. It.s 6.25 inches long, 1.75 inches wide, and half an inch deep. It weighs 14.5 ounces. I know nothing about the specific chemistry or heat treatments.

I'm considering making a blade from it, but previous posts in this thread suggest that might not be a great idea. I'd like to understand why. As an aside I was thinking of the resulting blade more as a showpiece than a utility blade.

- Greg
 
I have three Boker Cera Titan knives. Two folders and one chef. They are made out of Titanium, ceramics (probably Ti salts), and Silver for ductility. They Rockwell in the mid forties but have great wear resistance because of the included carbides. They hold an edge like a ceramic knife but do not shatter when dropped. I use the chef knife every day, and it seldom needs sharpening. You can put it in the dishwasher because the microedge will not corrode (it has a plastic handle). I love this knife. It only has two drawbacks. They don't make it anymore, and it won't stick to a magnetic rack. Unlike a horse, you can put it away wet.
 
I have two older Boker Titanium kitchen knives (parer & sandwich slicer) and a Mission MPS-10Ti mini bowie. I believe all are made out of beta-hardened Titanium. Although their through hardnesses are not as high as cutlery steel, they exhibit great wear resistance because of the included carbides. I think Titanium carbide is harder than Vanadium carbide which is 82 RWc. These knives weigh in at about 40% less than a comparable steel knife and are resistant to corrosion and sub-zero brittleness. These things didn't catch on because they look utilitarian (dull). Finishes were gray with a matte surface. No pizazz.
 
6AL4V (ann) is good for bolsters and liners on folders (its what I use) but unless its some sort of exotic heat treated Ti, it is "bubblegum soft" as far as edge holding. My 2 cents worth
 
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