Using M42 for kitchen knives

roxtar

roxtar

Joined
Mar 11, 2010
Messages
85
I've got a good supply of used up industrial power hacksaw blades.
They are made of .104" thick, quenched and tempered, M42.
This would seem perfect for kitchen cutlery except for one concern.
Using high carbon tool steel, rather than stainless, for food prep.

Is this a legitimate concern?
Are there other kitchen knives made with non stainless grade steels?
 
Nonstainless kitchen knives are very popular and work well. Just keep 'em out of the dishwasher.
 
High carbon steel was used in kitchen knives for an awful long time before stainless steel was invented, and Old Hickory kitchen knives are still carbon steel. They aren't high-end by any means, but the food cut with them has never hurt me :)
 
lots or very high end japanese kitchen knives are carbon steel and they work great but they do take a tiny bit more care
 
my favorite knife in the kitchen is a Sabatier Four Star Carbon Steel 12 inch chef's knife. The edge can be scary sharp. I see no problems with carbon.
 
Until I get my A2 Santoku/Paring knife set done, old hacksaw blades like you describe are my favorite steel for just about everything right now. I don't know what shape/grind you're going to use, but they will rust pretty quick if you don't keep them dry. A high polish helps prevent rust, though I think they will still develop a patina.
 
with normal high carbon steel hacksaw blade is it possible to cut and grind them with an angle grinder without loosing its temper?
 
I wish I could find a supply of those blades, and yes, I would completely make kitchen knives and other designs out of them. Anyone want to share their source?
 
the only reason any apprehension came about carbon steel kitchen knives was the concern of the u.s.d.a. of bacterial contamination.this was not a concern about home use so much as in hotels & restaurants.even small amounts of rust allow an encrustation where bacterial are difficult to eradicate. the lack of commercial institutions to always show proper hygeine practices necessitated inspections by local health departments tp insure public safety.myself i've used carbon steel in the kitchen all my life since i always wash & dry my knives as soon as i'm finished. i consider it a lack of responsibility to leave my knives on the counter un cleaned.my murray carters are 8 years old & only have a patina.
dennis
 
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