What metal to use

[Jcrabb]

Hey everyone newbie here I have a question (of course right lol) so I REALLY want to get into forging knives by hand and not grind to shape for fun but I'm at a complete lose as to what metal to use I'm not really wanting to go all fancy that can come later but I'm hoping to be able to throw all my kitchen knives away and use my own hand crafted blades same with my skinning and fishing knives I'm always getting a new knife cause they won't stay sharp or this reason or that so my main question is what metal to get I'm all shop confused most important is the edge it HAS to stay sharp and not be easy to chip but easy to moderate to sharpen is there a certain metal that I can use for both my kitchen need and outdoor needs and it won't be getting wet that much either I dry my knifes right away there's no blade Smith school around me closest one is two hrs away and no smith's around either that can teach me please help

 

[12345678910]

Throw me a couple of periods and enters; I'll be more likely to read that and help you.

 

[Greenberg Woods]

Hey everyone newbie here I have a question.

So I REALLY want to get into forging knives by hand and not grind to shape for fun but I'm at a complete lose as to what metal to use. I'm not really wanting to go all fancy that can come later but I'm hoping to be able to throw all my kitchen knives away and use my own hand crafted blades.

Same with my skinning and fishing knives. I'm always getting a new knife cause they won't stay sharp or this reason or that.

so my main question is what metal to get I'm all shop confused most important is the edge it HAS to stay sharp and not be easy to chip but easy to moderate to sharpen is there a certain metal that I can use for both my kitchen need and outdoor needs.

It won't be getting wet that much either I dry my knifes right away there's no blade Smith school around me closest one is two hrs away and no smith's around either that can teach me please help

I tried to make that a little more readable.

And the metal you will be using is steel. But a few things to note first.

Kitchen knives are very difficult to make, especially difficult to forge. They have to be made tall and thin, which poses a challenge to even skilled knife makers. Second, even if you do forging you are going to need a method of stock removal. A belt grinder or a file is going to have to be used to shape the bevel and the profile after it has been forged to shape.

I also think you are getting ahead of yourself planning on making all of your own knives right away. I have been doing this for 3 years and still use kitchen knives from a myriad of other makers. And of all the ways to make knives, as i said forging is difficult

If you are getting into this to get the best knife possible, its the wrong way. If you knives never stay sharp and thats why you want to make your own go check out the knifemakers for sale area and pick yourself up something made by a pro.

But after all that, if you are still insistant on doing it yourself, 1084 is a great noob standby, as its cheap and easy to heat treat. If you want a great steel to send out for heat treatment and it doesnt need to be stainless, I am a big fan of both O1 steel and W2. Both are great high carbon tool steels that take a fantastic edge with good toughness.

 

[Drew Riley]

Steel is probably the last decision you'll have to make. What equipment do you currently have to work with?

 

[Lieblad]

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