Ive made a few knives so far but I have noticed a lot of the high carbon blades are made with 1084 or 1095 etc. I have made mine with either 0-1 or now A2 precision ground 1/8 flat stock. I'm curious if these are bad choices compared to 1084/95 etc or if they are just less common? I know that A2 will require more work to hear treat but I have access to a shop that can do that so I'm not too concerned there. I'm mostly interested in culinary knives and I know stainless would be nice but I don't want to go down that road yet. But, am I wasting my time making culinary knives with A2 (recognizing that there is more care needed and expecting that)? Thanks in advance.
I haven't made a knife out of A2 but I did make one out of O-1 and I probably won't do it again. It was for my mom and it did end up getting some rust on it even though she kept veg oil on it. I have made a couple chef knives out of D2 and have been using one of them for a few years now and would definitely do it again. D2 is not a stainless steel but some consider it a stainless. We have been abusing ours on purpose and there are little to no signs of corrosion. I kept the lighter handled one. http://canadianknifemaker.ca/index.php?threads/a-pair-of-chef-knives.534/#post-4091
I have a basic chef knife in 1084 with a cold blued blade and after a year it is in good shape. Mind you I wash and dry before hanging it up so it is never wet long. A couple knives I have made with A2 got a mirror polish and no rust issues but also not much use yet however if I had a choice I would use A2 or D2 if you want to work in carbon steel. There is also a option for 52100 in bearing races if you are inclined to forge the steel
I make them out of 52100 and there is nothing that I have found that holds an edge and cuts like it. Lots of posts in the form usually under KITCHEN KARVERS
Hi Forge, My work is mostly kitchen stuff, I've made a number of knives from 1095 and o1. I've recently been able to get some 5140 from Standens here in Calgary for quite cheap, $30 for 1/4 x 3" x 3'. So I now have a ton of 5140, but I've been reading that it may not be the best steel for thin hard-edged chef knives. Have you had any experience with 5140? I'm thinking if I keep the temper at about 350 degrees for a couple of hours I should be able to still hit around 60 for hardness. Also, do you have a good supplier for 52100? Cheers,
James I have never worked with 5140, so I can't comment on it as a knife steel. The 52100 I have comes from rollers in large bearings. ( I must have a 1000 of them ). When I forge it out it is a bout 2 inches wide and 18 inches long and a little thicker than 1/8 then I get it surface ground to .1000 which is a perfect size for kitchen knives. As far as I am concerned I have never seen a knife steel cut like this steel and it is still flexible even at Rc62. When finished I give it a quick dip in ferric chloride and put a coat of fluid film oil on it, wipe it off and have never had any rust on my blades. Mind you I clean then right after use and make sure they are dry. I have lots of the steel if you are ever interested in getting some and I go to the Calgary gun show every year at Easter.
Damn those must be some big bearings. I would welcome the opportunity to try 52100, I have just started to forge myself and need some additional practice. It's too bad we didn't connect earlier as we just missed the gun show. Are there any events planned (shows, hammer-ins) around Regina? The six hour drive in the summer isn't that bad to do.
send me a PM with your phone number and address I am usually in Calgary a couple times a year or a buddy of mine that lives in Calgary is here a few time a year and could take the steel or bearing back with him.
