Oyster knife

Walt2

Walt2

Well-Known Member
I have a request for an oyster knife made out of CPM154. I am kinda wondering what hardness to give this sort of knife. Never made one of these. Thanks for any opinions.
 
oyster knives are not generally as sharp as a regular knife. They pry and scrape with them.
With the thicker edge, the typical 59HRC should be fine and it will hold up the dull edge longer.
 
Is it possible to use a lesser grade of stainless for oyster knives since edge retention didn't seem to be a major factor, maybe is a 410 or 420 stainless, maybe even a 316?
 
You want a Martinistic or hardenable stainless like the 420ss or 440s or better. I've used 440C with fine results. Like Bossdog said the 58-59 shot on HT works.
 
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