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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  
Old 03-11-2007, 09:17 PM
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Jimbo Jimbo is offline
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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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Old 03-11-2007, 09:35 PM
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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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Old 03-12-2007, 03:33 AM
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What Ray said.


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"Drawing your knife from its sheath and using it in the presence of others should be an event complete with oos, ahhs, and questions."
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Old 03-15-2007, 04:08 PM
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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.
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Old 03-15-2007, 06:07 PM
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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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Old 03-15-2007, 06:24 PM
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Ray Rogers Ray Rogers is offline
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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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