Steak Knives

rhinoknives

Well-Known Member
I use 440C mostly and just had a batch of patterns for my steak knife water jet cut of AEB-L but haven't used them long enough to give an honest opinion if I like it better than the 440C?

You really can't go wrong with Cryo treated 440C for Culinary. I've been making the steak/ paring that way for almost 20 years. Let me see if I have a picture?DSCN1315.jpg

This one was HT ed & Ground. Beside's, people don't know how to take care of much of any knife and 440C is resilient!
 

Jon Kelly

Well-Known Member
Thanks Laurence. Do you think 3/32 stock would be a good thickness for a starting point if I am wanting a defined plunge line? I am considering just profiling the blades, sending them out to HT and then doing my grinding.
 

rhinoknives

Well-Known Member
3/32" will work if you want them on the thinner side and I have used that size successfully, and I use 1/8" and a strong distal taper and taper handle with a Full Flat grind to thin things out and give the ranch style steak knife look, for more sportsmen minded customers.
 
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