dickb Posted September 12, 2019 Share Posted September 12, 2019 By way of background, I am an amateur blacksmith with about 10 years of general blacksmithing experience and now want to make a few knifes. I need help choosing steel to suit my limitations, as follows: 1. I'm using a coal forge with a hand cranked blower. No special temperature control other than the color of the hot metal and a magnet to see when it becomes nonmagnetic. 2. I will be using a kitchen oven for tempering. It has a range of about plus and minus 9 degrees centigrade around whatever it is set to. 3. I will be using either water of canola oil, whichever is appropriate, for quenching. 4. I will be buying steel from New Jersey Steel Baron and can choose from most common types, 1095, 1084, 5160, etc, etc. I regularly make hot sets, cold chisels, punches, drifts, and other tools requiring hardening and tempering, but I want to make the best knife blades possible within the above limitations. With these considerations/limitations, which steel would you suggest. Thank you Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted September 12, 2019 Share Posted September 12, 2019 1084 is nearly fool proof in forging and H/T and makes a good blade Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted September 13, 2019 Share Posted September 13, 2019 Ditto and Aldo is a good source for knife grade steels. Quote Link to comment Share on other sites More sharing options...
Stormcrow Posted September 23, 2019 Share Posted September 23, 2019 1084, 5160. A pipe muffle will help even out the heat of a coal forge when it comes time to heat treat, and eliminate the risk of burning up the steel. Definitely normalize before you harden and temper. Quote Link to comment Share on other sites More sharing options...
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