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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Kitchen knife
What is the best steel for a kitchen knife? I was thinking stainless. Any input/
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#2
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Stainless is very popular, I like 440C when I make a stainless kitchen knife. But, many professionals like carbon steels. I have made many kitchen knives from O1 and from 1095 for those who can appreciate a carbon blade.....
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#3
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What Ray said.
__________________ Andy Garrett https://www.facebook.com/GarrettKnives?ref=hl Charter Member - Kansas Custom Knifemaker's Association www.kansasknives.org "Drawing your knife from its sheath and using it in the presence of others should be an event complete with oos, ahhs, and questions." |
#4
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Thank you,
O-1 will not rust? Yes this will be among the first baldes I grind. Any tips or hints? Does any body know if Texas knife makers heat treat this steel? I do not see this on the list and I have no way of heat treating yet. |
#5
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O-1 will rust easily if not cared for. It is an oil hardening steel, TKS heat treats air-hardening steels.
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#6
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That's true, O1 and 1095 and all other carbon steels can rust. Stainless steels can rust too, just not as much.
Anyway, like I said, for those who can appreciate a carbon blade, and many of the pros do prefer carbon. Don't panic because it can rust. Knives have been made from metals that can rust for a thousand years and some of them are still around. Like any other fine tool, you just need to learn to take care of them. And, no dishwashers ......... |
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blade, knife, knives |
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