BBQ fork question

Frank Aguirre

Frank Aguirre

Well-Known Member
I want to make a two prong bbq fork. I have 1/8" 1084 steel. The question is on the hardness of the steel. I don't think it is necessary to have it hardened to 59-60 rc. Am I correct here? Would the fork perform well at the annealed state or should it be hardened and tempered down further than a knife would? Thanks!
 
How heavy of a piece do you want to pick up?

How many times will you hang the forks, or hit the forks on the grates?

It has been YEARS since I made a BBQ fork, but I did it just like a knife, rough shape, grind, shape some more, normalize if needed (depending on steel), HT, and then temper.

Most BBQ forks will be required to lift heavy items, and need to do a few other odds and ends... HT, temper, and polish. Not to mention the fact that you want to keep a decent point on the forks... You won't be disappointed if you do it like you would a knife...

All of this is my 2 cents and other folks with more experience may chime in soon.

Charlie
 
Heat treat your forks just like your knives, nothing takes the fun out of a BBQ like the fork bending and dropping the steak into the ashes.

George
 
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