Bill Hubbell
KNIFE MAKER
I made my wife a little paring knife this Christmas. She thinks it's great. I was up for making some real cool chef's knife, or maybe a cleaver, but she kept insisting she wanted a little paring knife. So, of course, she got one (and she loves it). But, a few times when I've mentioned another knife, and maybe making some for my daughters and daughters-in law, she asks if I could do them in Stainless. Her's is stained from onions or something, which I told her would happen with high carbon steels.
I would have posted a pic, but I'm too ashamed of the grind scratches I left because I was beginning to wonder how thin I could go before making it weak. :-0 .
Anyway, hang on, I'm getting to the question: I only have a propane forge and am pretty sure I can't heat treat stainless properly.
Can I get stainless steel appropriate for kitchen knives, that is already heat-treated? And if so, where? Or can you tell me any types of stainless items I could rob that type of stainless steel from? I know I would be dealing with mystery metal but if that's my last resort, it wouldn't be the first time.
I've committed to knives for the three girls- well and another paring knife in stainless for my wife (only been married for 43 years but I'm a quick learner).
Thx, Bill
I would have posted a pic, but I'm too ashamed of the grind scratches I left because I was beginning to wonder how thin I could go before making it weak. :-0 .
Anyway, hang on, I'm getting to the question: I only have a propane forge and am pretty sure I can't heat treat stainless properly.
Can I get stainless steel appropriate for kitchen knives, that is already heat-treated? And if so, where? Or can you tell me any types of stainless items I could rob that type of stainless steel from? I know I would be dealing with mystery metal but if that's my last resort, it wouldn't be the first time.
I've committed to knives for the three girls- well and another paring knife in stainless for my wife (only been married for 43 years but I'm a quick learner).
Thx, Bill