Kitchen Knives

izafireman

izafireman

Well-Known Member
Ok I want to make a few kitchen knives, just made one from Vanax butthat is one hell of an expensive steel for a large kitchen knife.

So what steels make good kitchen knives and more importantly your reason you suggest the steel. What thickness of steel in MM and would I be able to paly about with the steels and try my hand with harmons using clay as never tried any of this before.

I was think AEB-L?

Cheers.
 
If the price was the same I'm most likely use S35N, but for the price AEB-L running around 60 to 62 Rc hardness is very hard to beat. You mention a hamon, that requires a carbon steel - maybe 1084 or something along those lines. I think the 80CRV2 also takes a hamon nicely.
 
Thanks for the replies gents, might give AEB L a whirl then. I think I an get 1000mm lengths in some quite wide widths. This would allow me to get the profiles laser cut and get more 'bang for my buck' I hadn't realised the hamon would require carbon steel as this is something I haven't done before.

At present all my blanks are heat treated in bulk (Elmax) and so my initial batch of kitchen knives would have to be heat treated by another maker in their oven. So as this is the case, what carbon steel would be good for kitchen knives, I am guessing one with the highest stain resistance if possible and once again a high HRC?....would 52100 be suitable for example and final question what blade thickness for a blades 12 inches or over?

I appreciate your help.

Edit..apologies KenH….I didn't see your 1084 recommendation, thanks for that.
 
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