Planning to make my daughter-in-law a set of steak knives and would like to use stainless steel. Since I don't have a heat treating oven I'll have to send them out for that. What steel would you recommend?
AEB-L for this guy too. I rough to shape, HT, and then grind in the bevels and details. Like mentioned above, I find it’s easier to reach my desired goal if I grind it hardened. Also I have been clamping the blade between 2 thick aluminum plates right out of the oven to help prevent warping.
Yep, AEB-L is perhaps the best bang for the buck in SS around. Profile the blade, sent to HT, then grind post HT and you should have no problems with warping. Be sure to make 1 or 2 passes on one side, then switch to other side dipping in water every pass or so. Use fresh sharp belts to help keep heat down. You planning on something in the .060" range? While I use .040" for paring knives, it does seem like a steak knife works good in the .060" range. Using a full flat grind even a .098" thick will work just fine.
Good choice. I use the .070 for steak knives, parers, petties, and fillet knives.
.070 with a full flat grind will begin to get flexy at about 5 inch blade length. So if you’re doing a long slicer you may want to go thicker or leave a tad bit of flat along the spine to stiffen it up.
Thanks John! Most of the knives I’ve made have been hunters and skinners. Made a couple of kitchen utility knives but nothing special. Looking forward to doing these steak knives and maybe trying to do a chef’s knife. I’ll have to learn to do plungless grinds but that’s what I like about knife making. Always something new to learn.
I have exclusively been using AEB-L for a while now and love it.
It hardens to a high HRC with a Cryo treatment and and is reasonably-priced
Here is a paring knife I made. Started with .110 thick and ground down to a working thickness of .08. Blade is 3.5 inches with ioverall of 7.75 inch
I'm just now bought some AEB-L to try for the first time. Anyone care to give a little advice on heat treat formula ( I have a knife kiln and foil wrap) and what RH you like using. Do you change RH you prefer from say a kitchen knife to a hunter? Thanks.
I've just started using AEB-L and heat treating it myself. I've been using the schedule John posted with great results. The first batch of 5 I used the alcohol and dry ice. The last 10 I used liquid nitrogen. I have been real surprised to have virtually no warping issues using .070" and .130" material.
I'm seriously considering switching to this steel for almost everything I make.