15n20 as blade steel

[tgraypots]

JMJones, I'm sorry I didn't follow up on your question. I never got a message.....
I have not tried any more 15n20 in a while, but hope to soon. I'm not sure why the residual curve stayed. I tempered the blades while c-clamped to angle iron at 375F, but no luck there. Even over-shimmed to compensate. I have another in the works though, and we'll see how it goes.

[ElementFe]

I find it very interesting that some of the most sought after blades these days are half 15n20, layered with another eutectic carbon steel and called "Damascus", but that at the same time the knife world looks down on a blade simply made from 15n20.
It's tough and flexible and can be hardened in the low 60s, and it couldn't be simpler to heat treat.
It's a dandy knife steel, I make a line of small kitchen knives from surplus bandsaw blade that are a very consistent seller, and treasured by all that have them.
If I wanted a thicker blade, why I'd just build up layers in my forge as if it was damascus. If you need some, let me know!
Thanks,
Andy Gladish

[tgraypots]

thanks Andy! I still have about 20 ft x 8 in. Where are you and what you got?

[jmforge]

Andy, I think that a number of people would like to use 15N20, but you just can't get it thick enough and most people don't have the gear to mash it together. Like I said before, I think it would be great for hard use knives like L6, but a LOT easier to mess with.

[Eamon Burke]

How thick is the stock typically? It's usually hard to find steel thin enough for kitchen knives.

[add]

How thick is the stock typically? It's usually hard to find steel thin enough for kitchen knives.

Depends on what one calls kitchen knife steel.

[Mike Davis]

I personally like to use 15N20. It is pretty damn tough, the nickel helps a tiny bit with corrosion, It hardens quite well, and is this...That means less expense in thinning it. When hardened it takes quite a wicked edge and seems to hold it quite well...Just my 2 cents on this.

[jmforge]

Eamon, we have been hard pressed until recently to find any 15N20 thicker than about .057. The most common size that I have seen is .049. Some guys stack as many as 3-4 pieces of that stuff into one layer with 3/16-1/4 plain carbon steel to get high contrast damascus. Aldo has some .072 and I saw some .103 or .125 somewhere the other day, but that is about the thickest I have ever seen. the good thing about 15N20 or its analogue 75Ni8 is that it is high carbon so you don't have to worry about how much you put in a billet unlike some of the low or no carbon stuff like 300 series stainless, 1018, 203E or pure nickel. Like Mike said, the nickels buys you a little bit of corrosion resistance, at least enough to resist etching with Ferric Chloride compared to carbon steel with no nickel.

How thick is the stock typically? It's usually hard to find steel thin enough for kitchen knives.

[ElementFe]

Tom, if you look at a US map I'm all the way at the northwest corner.
Maybe I should mash some up for whoever wants to play with it- right now I have some leftover .o72....which actually isn't a bad thickness for a smaller kitchen knife- what size would be ideal?

[tgraypots]

I have enough 3/32 from a local sawmill to last me for a while right now. I've only made 3 knives from it so far, sold one and gave two (2nds) to friends, and all seem to be enjoying them. I want to work my way thru the 1075 I have on hand over next few months before I begin annealing what 15n20 I have on hand. So right now, I'm good.