Where to buy 1095

T

Tkrocky

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Sep 6, 2013
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Does anybody know where I could get my hands on some 1/4 inch by at least 2 inch 1095? Aldos and usa knife makers are both sold out. I am making some machetes for Christmas and would like to get some ASAP. Or anything close to that thickness would be great. Any help would be much appreciated
 
I agree with the above - .125" would be the max I would want for a machete. Anything thicker would be a club, not a knife. Some machete style blades need heft for heavy chopping, but few really need more thickness than 1/8".

Also, I would not use 1095 for a machete. I would use a tougher steel, like 5160, 9260, or 1084.
 
Alpha knife supply won't have 1095 but they carry many more just as good if not better for your task. Such as 5160,1080+, 52100.......and so on.
 
why 1095?

Also, If you plan on doing the HT yourself, I've read it's a notoriously difficult steel to get right without a fast oil.
 
Okay so this is exactly what I needed to hear. You guys rock. So first of all, I want it to have some good weight and heft for chopping, is why I was going to go so thick. I was looking at the tops .230 machete, which is just shy of a quarter inch isn't it? I don't know maybe I am missing something. Also, I was actually wondering if 1095 was maybe too high of carbon content for a machete type knife.

Also, "just as good if not better for your task. Such as 5160,1080+, 52100.......and so on."
I am still learning about different steel types, but could you guys maybe enlighten me on what might be a better choice for a machete style blade? Like I said, good chopping power and edge retention combo
 
I've never used or seen a machete with a blade thicker than 1/8". Most were closer to 1/16". But if you want more weight and thicker, I'd think 3/16" would be more than enough, or 5/32" even.

1095 is fine, but I'd go with 1084 myself...
 
Well if 1084 is better, it is definitely easier to heat treat. Just because it is tougher?
 
Don nailed it. The extra carbon, which is tricky to release unless you have good temp/time control, is great for slicing blades, but for chopping blades you're just not going to need it. I totally agree with the gentlemen that have replied......5160, 9260, 1080, 1080+, 1084....all great choices. Even 1050, 1060, 1075 would be good options, if you can find that steel.
 
I use 1/4" 5160 for my bush swords, but they get forged down quite a bit. Full flat bevel and multiple distal tapers keeps the stoutness up and the weight down. And 5160 is pretty ideal for a big chopper. Tough, holds an edge well, and is almost as simple a heat treatment as 1084. 1084 will balance a bit more on the edge retention, 5160 on the toughness side.

Also, if you look at the stats on the TOPS machete, the thickness is 1/8". I haven't seen anywhere mention where the .230 name came from.
 
Also, Aldo seems to keep 5160 on hand better than some of his other alloys. Or rather, it doesn't sell out like some of the others do (1084, ahem :D ). The only problem is that it is mostly available in 1/4" thickness, so going for a thinner blade means a lot of forging and/or grinding.
 
Storm Crow said:
I use 1/4" 5160 for my bush swords, but they get forged down quite a bit. Full flat bevel and multiple distal tapers keeps the stoutness up and the weight down. And 5160 is pretty ideal for a big chopper. Tough, holds an edge well, and is almost as simple a heat treatment as 1084. 1084 will balance a bit more on the edge retention, 5160 on the toughness side.

Also, if you look at the stats on the TOPS machete, the thickness is 1/8". I haven't seen anywhere mention where the .230 name came from.
Click to expand...

Really? I thought I might be missing something. Great info, thanks guys! I think I will go with 1084 on these and see how they turn out!
 
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