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High-Performance Blades Sharing ideas for getting the most out of our steel.

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  #1  
Old 06-26-2006, 08:52 AM
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blgoode blgoode is offline
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Neeed to find 3/32" S30V

I am interested in making a kitchen set for myself. Where is a good source for 3/32" S30V?
Thanks in advance.
Also what other steel would you suggest?


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Old 06-26-2006, 10:11 AM
AcridSaint AcridSaint is offline
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If you can't find it anywhere, admiral steel has it in 3/32, but dang it's expensive. I like think 15n20 makes a good choice for kitchen tools, if you can take care of them a bit. It's stain-resistant, but not stainless, but it works much more like carbon steel, so it's easy to work with and you'll have no trouble running it across a butcher's steel to get your edge back. Anyways, if you want stainless, I don't see any problems using ats-34 or 154cm instead. There's always D2 as well.


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Old 06-26-2006, 10:25 AM
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I was thinking of just using ats-34 to be honest


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Old 06-26-2006, 10:25 AM
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where in NC are you located?


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Old 06-26-2006, 11:28 AM
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I get 3/32" from Crucible directly, I use it on my fillet knives. They carry it in rolled bar stock & plate.

Jim


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Old 06-26-2006, 11:41 AM
AcridSaint AcridSaint is offline
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I'm in Jacksonville, I just mentioned on another thread how it seems that I'm about as far away from most of the other knife makers in NC as you can get! Oh well, what can I do? I think ats-34 will be fine for kitchen knives. Of course, I only work with carbon steel atm, so I can only speak from what I've seen others do.


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