- Joined
- Jun 2, 2020
- Messages
- 1,044
What experience has everybody had with O1 tool steel used for thin slicers eg, kitchen knives, craft knives, razor / utility blades etc?
I used to be under the impression that O1 was used mainly for "tough" blades, I see lots of O1 knives floating around running at 58 HRC (Or close to it)
After playing around with O1 for a couple of months making very thin knives out of 1.5mm O1 stock, I think it's perfectly suited for higher HRC thin knives, more so than thicker choppers and chunky knives. I was surprized at how good the edge stability was at high HRC and it wasn't acting brittle either. I've now switched over all of my simple pure carbon knives to O1 running at around 62+ HRC.
After doing research I decided O1 is best suited to be ran at 62 HRC, because it is almost as tough I think if I remember right, you only lose 5% toughness from being ran at 57 HRC, so you get all of those extra HRC hardness points at only a cost of 5% reduced toughness. I didn't expect O1 to be able to hold such a good edge at low angles. O1 is very capable at 62 HRC wearing ridiculously shallow grinds,
Do any of you make Japanese style kitchen knives or anything else with no secondary bevels with O1? I would like to see some of the makers post pictures of their O1 thin slicey blades.
Cheers.
I used to be under the impression that O1 was used mainly for "tough" blades, I see lots of O1 knives floating around running at 58 HRC (Or close to it)
After playing around with O1 for a couple of months making very thin knives out of 1.5mm O1 stock, I think it's perfectly suited for higher HRC thin knives, more so than thicker choppers and chunky knives. I was surprized at how good the edge stability was at high HRC and it wasn't acting brittle either. I've now switched over all of my simple pure carbon knives to O1 running at around 62+ HRC.
After doing research I decided O1 is best suited to be ran at 62 HRC, because it is almost as tough I think if I remember right, you only lose 5% toughness from being ran at 57 HRC, so you get all of those extra HRC hardness points at only a cost of 5% reduced toughness. I didn't expect O1 to be able to hold such a good edge at low angles. O1 is very capable at 62 HRC wearing ridiculously shallow grinds,
Do any of you make Japanese style kitchen knives or anything else with no secondary bevels with O1? I would like to see some of the makers post pictures of their O1 thin slicey blades.
Cheers.
