RingingAnvil Posted April 20, 2011 Share Posted April 20, 2011 I would like to hear everyone's opinion on what is a good steel for kitchen knives and why. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted April 20, 2011 Share Posted April 20, 2011 Depends on who will use them---if it's a "throw in the dishwasher and then a drawer" person that I'd go with 440C with micarta scales; but with a proper heat treat. If it's a "lovingly cleaned and oiled and placed in a knife block" person then I would probably go with L6 and use wood or micarta for the handle. L6 can be used in quite thin sections without breaking and holds a good edge to boot! Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted April 20, 2011 Share Posted April 20, 2011 I would start by reading through the many existing posts about this in this forum. I remember being excited about starting, but take a little time to ready about what and why the choices are made, as there is no one good answer. Nor is there a Best at anything in this branch of blacksmithing. AS you read you will begin to see the light. Welcome to the Forum Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.