I would appreciate some advice. I am ready to make the jump from saw blade steel to a more controlled type. I have been making knives off and on for 3 years with most being stock removal. I primarily make kitchen and hunting knives.
I intend to purchase a quality kiln in the next few weeks, but do not have a hardness tester. I really want a steel that will remain sharp and corrosion resistant.
I intend to purchase a quality kiln in the next few weeks, but do not have a hardness tester. I really want a steel that will remain sharp and corrosion resistant.