Graham Gates(Ionic Muffin) Posted January 28, 2017 Share Posted January 28, 2017 I posted earlier in the induction oil etc section about the type of method for heat treating and tempering for a wedding set that I will be working on. My next bit of delima is this: I have been looking for the ideal steel to use for kitchen knives. From what I have read, SS is not a good option for high end kitchen knives, the consensus seems to be that "no-stain" steel is much better because of edge retention and sharpness. I am somewhat lost as to what steel I should use(within a reasonable cost) that would be more or less ideal for this purpose. If y'all could point me in the right direction with reading materials or your own experience/knowledge I would greatly appreciate it. Quote Link to comment Share on other sites More sharing options...
TheoRockNazz Posted January 28, 2017 Share Posted January 28, 2017 Read through the knifemaking classes http://www.iforgeiron.com/forum/143-knife-making-classes/ Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted January 28, 2017 Share Posted January 28, 2017 there is nothing wrong with Blade quality stainless steel. Quote Link to comment Share on other sites More sharing options...
Graham Gates(Ionic Muffin) Posted January 28, 2017 Author Share Posted January 28, 2017 I did some more digging and looking at the class section. After a while it seems like AEB-L would be a good choice. I have read that it is used for many cutlery applications because of its sharpness toughness and corrosion resistance. Any reasonable objections? Oh, its also cheap from Steel Barron. Quote Link to comment Share on other sites More sharing options...
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