Kitchen Knives

[Gliden07]

Just ordered some 3/32" 01 for a couple of Kitchen knives. On material this thin should I cut out the blank and harden before grinding or, cut blank taper and then harden?? There seems to be about a 50/50 split in my research. I plan on trying to do a small chefs knife with no plunge line and a small paring knife.

 

[Gene Kimmi]

I use 1/16" 15N20 for paring and filet knives and do all the grinding after heat treat. I have actually gone to doing all grinding after heat treat on 1/8" material also.

 

[Cazador]

Just ordered some 3/32" 01 for a couple of Kitchen knives. On material this thin should I cut out the blank and harden before grinding or, cut blank taper and then harden?? There seems to be about a 50/50 split in my research. I plan on trying to do a small chefs knife with no plunge line and a small paring knife.

Like GeneK, I also grind after heat treat on stock 1/8" and under.

 

[scott.livesey]

grind to 220/240 before HT. leave edge 0.5mm/0.03". if you have quench plates, quench to black in oil then between quench plates to room temperature. temper 350-375 which you put you in the Rc62-63 range.

 

[EdCaffreyMS]

The methodology Scott mentioned is used my many on thin blades. As the chances of heat treat warping increases.... things like making the blade longer and longer, a lot of fore thought needs to be used. I use various methods, based on those chances (as I see them). That can range from grinding bevels after heat treat, to leaving blades such as some damascus patterns overly thick, heat treating, then having the blade blanchard ground to the thickness I desire before grinding bevels. There is no single foolproof method.