Working nice stainless and/or Talonite with files?

[Chiro75]

I'd like to conquer a kitchen knife this winter. I'm thinking a big chef's knife with an 8-10" blade. What is the feasability of working with the nicer stainless steels (CPM 440V, S40 or whatever that is, or even Talonite unless it's WAY too expensive, and yes, I know it isn't really stainless steel) with bastard files? I generally use 1084 and it's a lot of work, but not too terribly hard to do everything with hand tools, but I've never used any of the stainless steels so this would be a first.

I'd love to do it in 1084 with a wicked clay heat treat, but the knife would be a bear to maintain.

Also, what size stock to use for a knife like that? Are chef's knives of this size generally about 3/16" or so at the spine?

 

[george tichbourne]

Forget about using files on Talonite or Stellite 6K, they are just too wear resistant. These materials must be ground and need Carbide drills to punch holes in it.