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Best steel for a chef knife western or Japanese

Discussion in 'Kitchen Cutlery & Tools' started by aarondj30, May 31, 2017.

  1. jdm61

    jdm61 itinerant metal pounder Knifemaker / Craftsman / Service Provider

    Aug 12, 2005
    I HT my kitchen knives at full thickness.
     
  2. aarondj30

    aarondj30

    8
    May 31, 2017
    I didn't want to grind it to thin before I sent it out I sent it to Peter's heat treat
     
    Last edited: Jul 9, 2017
  3. aarondj30

    aarondj30

    8
    May 31, 2017
     
  4. jdm61

    jdm61 itinerant metal pounder Knifemaker / Craftsman / Service Provider

    Aug 12, 2005
    My best advice for kitchen knives is don't grind the bevels before HT.
     
    aarondj30 likes this.
  5. butcher_block

    butcher_block KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 6, 2004
    mine is only slightly different to say they you shou d at least cut in the bevels pre HT. i grins about a 1/2" bevel almost to the tip (leave the tip full thickness) pre HT stripps les grit from good belts an dcentering the tip is much easier with full thickness stock
     
  6. KUTTERSKNIVES41s5

    KUTTERSKNIVES41s5

    10
    Jun 1, 2006
    M390 is also very stainless from Sweden. The American version would be the 20CV. If I was making a kitchen knife, these steels hold a crazy edge. Yes the above Japanese steels are excellent but will rust farely quick. You want a high end steel with lots of Chromium. Hope this helps. Good luck on making your piece too!
     
  7. tim37a

    tim37a

    713
    May 18, 2010
    Brad at Peters told me to grind S35VN to .010 before HT. Any thinner runs the risk of distortion during HT.
     

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