stainless san mai...kind of

[gearhartironwerks]

Greetings,
Don't laugh too much. I don't have this process down to where it's predictable. I used 3 equal pcs of 3/16 x 1 1/2 with 1095 as the core. I used 304 outside because I had it. It welded with no problems. I'd like to get more of a hamon looking line between the sides and the core, yet make it thin enough for a chef blade. Since the stainless does not move as readily as the 1095, drawing out the billet just about destroys the 1095. I'm currently thinking that starting with thinner material closer to a finished size all around may be a better solution.
Suggestions greatly appreciated.
Thanks,
John

 

[Taz575]

I think most places use thinner steel to make the bar stock and many places use 400 series stainless, 410 I see used a lot. I got a piece of 52100 core/410 clad San Mai from Daryl Meier many years ago, great stuff! 1/16" layers of each will give you 3/16" bar, but you can also find thinner SS sheets/pieces that people use for folders and liners and stuff.