stainless steel--440c

marekz

marekz

Joined
Jun 16, 2008
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good evening all---- i have been using primarly O1 for a while and still practicing on regular old lowes carbon crapstock for grinds and such. Im getting a bit more confident with the process. My question--i really want to make my mother and father a pair of good kitchen knives. i need to make the handles thicker to compensate for their arthritis. I want to use 440c steel for the knives but cant seem to find any that is precision ground. Is it possible to gett 440c flatground? Where? should i be using another steel like maybe a sandvick? ill take a ham and cheese sandvick with a pickle--sorry cheesy joke thanks mark
 
Admiral sells the Sandvik. It would work very well for kitchen knives, IMO.
 
K & G Finishing Supplies has 440C precision ground in their 06-07 catalog, I don't have a link for them, just a phone # 928-537-8877 hope this helps. found a web address knifeandgun.com
 
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You really cant go wrong with these Stainless's 440c / ATS34 / CPM154CM They are all very similar in composition and wear, So They will do their job for years and years with out complaining and look great doing it. Where the issue is with these steels is in the Heat treat. It must be dead on. I recommend sending out your heat treat to Paul Bos or some other reputable heat treater, to ensure that the job is done correctly. :thumbup:
 
Give Ann at sheffields a call! she'll hook you up with pg 440c in any thickness! As long as your using a digital oven,heatreat will be fine.
 
thanks- i will stick with 440c. heat treating the others seems much more difficult---mark
 
marekz said:
thanks- i will stick with 440c. heat treating the others seems much more difficult---mark
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Not sure where you got that impression... maybe 75 degrees higher and almost the same process. 50 degrees over tempering temperature will make 440C almost junk. With the others, it would be hard to measure the difference.

440C will give you a nice, soft, easy to sharpen blade. ATS34, CPMS30V, 154CM or CPM154 will give you better edge retention, better corrosion resistance and better toughness - for the same heat treating expense.

The only advantage I can see to 440C is price - and what does $5 - $10 worth of steel have to do with the final value of a custom knife? Choose your steel for it's properties - not it's price.

Rob!

btw; why did you want PG? That adds significant cost with little advantage unless you are making folders.
 
i wanted precision ground so i could do stock removal with it and be more accurate/even throughout.
From what i understand quenching ats34,cpm154, or sandvick makes it very difficult to gat a proper heat treatment. Also i wanted to use cheeper steel because im still learning and concernd i may screw it up. I guess overall its worth it to use the more expensive steels---thank you Rob---mark
 
Mark
Do you have a HTkiln. If not then any of the stainless steels should be sent out for HT.
If you have a kiln then plate quenching any of the above steels is no harder for any of them. Useing 440C for kithen knives is Ok as it is cheaper and eisier to throw in the scrap bucket if you screw up. I don't use any PG stock and getting them even isn't that hard. Give it a shot.
Stan
 
SBUZEK--thanks for the post. If you dont use PG for stock removal what do you use? and how do you make sure its true? I havent even thought about using anything else but PG until i start forging but i would like to know and learn what others do. Yes sir i do have a HT oven and didnt realize that the other steels would not be that much more difficult--someone put a bug in my rear and ever since i thought ats34 and such were very difficult.---i meant bug in my ear--sorry--mark
 
Mark
I use CPM154 for almost eveything I do. The 1/8" stock is usually .130-.145 in thickness. I turn it vertical on the platen to remove the mill scale and check with a caliper as I'm grinding.
Also since you have a kiln,get a set of quench plates, I use 2 pieces of aluminum
12X12x2". when you come out of the kiln place the blades between the plates and let them cool. Then do your tempers.
 
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