Steel for stock removal method

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

BeerFairy

New Member
Joined
Apr 12, 2014
Messages
1
Reaction score
0
Hi forum,

New member, first post. I have had an itch to jump in and start making my own knives for some time now. Read quite a bit, have my space setup...time to get some steel. I'm doing stock removal, looking to keep it simple from a heat treatment standpoint, but still make something functional (after I ruin the first few blades practicing that is!) :)

What would the group recommend as a good steel?

Thanks!
 
I am no expert but 10xx series carbon steels (1075 , 1080 , 1084 , 1095) are easy to heat treat at home. The count after 10 indicates the carbon content , thus 1095 has the highest. 1095 is the finicikiest among them but they are still more forgiving compared to the other steels.


Sent from my iPhone using Kitchen Knife Forum
 
Last edited:
Back
Top