What stainless steel do I need?

[cedar_fluteman]

I have been making knife money clips and the back is a piece of stainless steel that I got from a spatula out of the wifes kitchen drawer. It's about 20 to 25 thousands thick and is flexable when bent it springs back. I need more of this metal and don't feel safe robbing the kitchen drawer again. If you know what I mean. If someone could tell me what kind of meatal I need to buy it would be greatly appreciated.
Thanks,
Carl

[son_of_bluegras]

Kitchen stainless outside of knives is commonly stamped with 18-10 or 18-8. I understand it is fairly high in nickle but never looked up specifically the composition.

ron

[Larrin]

It could be just about any austenitic stainless. 18-8 or similar like he said, or 302, 304, 316, etc.

[cedar_fluteman]

Will those choices of metals be springy without any heat treating?
Thanks,
Carl

[mete]

When cold worked they do get a 'spring temper'. The one that cold works fastest is 301 which we used to use for springs. The problem is to see if you can find cold worked 300 series stainless.

[Larrin]

I've never used a spatula that wasn't dead soft and thin, though soft steel is kind of springy.

[mete]

I have a couple of spatulas just as he describes .They are .010" thick and very springy -and very hard to find .I've had mine many years.

[AUBE]

mcmaster carr ( www.mcmaster.com ) carries several grades of stainless , including the 301, and im pretty sure some of it is available fully hard.

[mete]

Yes , Mcmaster has spring temper 301 .