Urthman Posted August 11, 2015 Share Posted August 11, 2015 A Chef's Knife is on my "Things I'd Like To Make" list. 5160 is the only steel I've played with for blades, and I think it would be wise to stick to one steel for a bit.But I don't see a lot of people using 5160 for this type of knife.Any reason "not" to use 5160 for a Chef's knife? Quote Link to comment Share on other sites More sharing options...
T.J.watts Posted August 11, 2015 Share Posted August 11, 2015 Not that I know of. Quote Link to comment Share on other sites More sharing options...
TwistedCustoms Posted August 11, 2015 Share Posted August 11, 2015 I like high carbon blades for food prep. If you dont mind the staining I say go for it. I have a drawer full of Ontario "Old Hickory" knives in my kitchen. I think they use 1095. I've never hammered any 5160 down to less than about .190" thick but if you get it thinner I'm sure it would flex. Post some pics when you get it done! Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted August 12, 2015 Share Posted August 12, 2015 Hope you have out fited that drawer as a knife bock, other wise you are comitting sacrilidge only serpSed by puting them in the dishwasher! Not being a knife maker I see no issue with 5160 Quote Link to comment Share on other sites More sharing options...
Stormcrow Posted August 12, 2015 Share Posted August 12, 2015 5160 is a good tough steel that holds an edge pretty well, but for a kitchen knife that needs to hold a fine edge, I'd go for something with more carbon. Might take a look at 80CrV2. Similar heat treatment to 5160, but has .2% more carbon. Quote Link to comment Share on other sites More sharing options...
Urthman Posted August 14, 2015 Author Share Posted August 14, 2015 Thanks all. I think I will take a look at 80CrV2. If it's not terribly different from 5160, I should be up to the task... Quote Link to comment Share on other sites More sharing options...
gearhartironwerks Posted August 17, 2015 Share Posted August 17, 2015 I'm thinking a simple steel like 1095 which is easy to ht.John Quote Link to comment Share on other sites More sharing options...
Momatt Posted August 31, 2015 Share Posted August 31, 2015 My favorite chefs knife is 5160, one of the first I made. It was 1/4 inch stock and I ground it all the way to the top of the blade. It's a slicing beast, holds an edge well and is easy to sharpen with a diamond steel. It's patina is a lovely gray now. Quote Link to comment Share on other sites More sharing options...
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