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Ed Caffrey's Workshop Talk to Ed Caffrey ... The Montana Bladesmith! Tips, tricks and more from an ABS Mastersmith. |
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#1
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316 Stainless Steel
Hi everyone
A friend of mine works at a marine machine shop and he gets lots of scrap pieces of 316 stainless steel that he can give me. I did some research on it and it seems that it is used in some dive knife blades. But looking into it somemore it seems that it doesn't harden well by quenching. Has anyone worked with it before and does anyone think it would make a good blade by forging? http://www.interlloy.com.au/data_she...steel/316.html |
#2
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316 is basically non heat treatable so will not make a quality blade. It is a high quality stainless with good stain resistance used widely in the ornamental and sanitary trades.
__________________ george tichbourne www.tichbourneknives.com sales@tichbourneknives.com |
#3
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Oh well I thought it was too good to be true. What type of stainless steel would be good for kitchen knives, since kitchen knives don't need to flex much, a stainless that could be hardened alot so the edge holding would be good?
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#4
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I use 440C for everything from fillet knives to butcher knives quite successfully.
__________________ george tichbourne www.tichbourneknives.com sales@tichbourneknives.com |
#5
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You can still use the 316 for bolsters, pommels or even liners. It's not a total loss.
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#6
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...unless you want to have it engraved. Engravers won't touch 300 series stainless.
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#7
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316
also you will find 316 is very hard to grind. gumms up belts and will work you to death.
__________________ People who don't like knives....are dull!!! |
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blade, forging, knife, knives |
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