nicely written and right to the heart of the matter most steels are great WITH A PROPER HEAT TREAT .
nicely written and right to the heart of the matter most steels are great WITH A PROPER HEAT TREAT .
I'd choose any carbon steel with a decent heat treat over the more brittle stainless steels for a good hunting knife![]()
Or you can stay within 300 yards and keep life a lot simpler.
There are some excellent stainless steels that are tough enough for any sort of hunting, and some carbon steels that that don't stain much that are even tougher (3V for instance). And some very tough carbon steels that won't hold a edge.
It is correct to say though that the more stainless a knife steel is in general it is less tough.
The best carbon steels of today are also way better than the old traditional carbon steels - but are more difficult to sharpen. There are no free lunches.
There is a difference between tough and brittle. A good tough edge will roll and not chip. A poor temper and it will chip - brittle. You see that a lot with D2.
Ah, but Bob dozier could make D2 dance...it really does come down to heat treatment a lot there sure are a lot of interesting steels out there these days, one day I would like to get a forge and a cryogenic tank to be able to deal with super steel, in the meantime I still have to find a steel that will match O1 in cost, ability to take an edge and ease of heat treatment, if yiu put enough effort into your heat treatment you can go a long way with a simple steel, maybe not for a dive knife though...
I got an order for a large kitchen knife a few months back and thought if I make one then I should make three......as you do.
This isn't the ordered knife but I wanted to design an east meets west style knife ( my version anyway ) and this is the end result.
Just over 8 inch blade, Teal and fire coral dual layer Micarta from the states. G10 liners and carbon pins, full flat grind 14c28n stainless.
Really pushing my little 1 x 30 grinder to it's limit but we got there.
It maybe available if someone's a keen cook or wants something cool for the wife for Christmas.
PM me if interested as it will be advertised elsewhere.
Another large kitchen knife nearly finished so I will post the photo's when finished.![]()
@viper
Nice design!
What is the thickness and width for this chef knife?
Or you can stay within 300 yards and keep life a lot simpler.
@diana2 , 3mm 14c28n and 55mm at the back of the heal of the blade
Latest Chef's / kitchen knife, Kramer inspired. 8 inch full flat grind in 14c28n stainless.
Lime green and purple dual layer Micarta , G10 liners and Carbon pins.
Going under the Christmas tree as a present for a customers son.![]()
Wow! Nice.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
did you etc that in feric if so you might find it contaminated with copper now . looks good though
Bookmarks