Hey All,
So I've never used stainless before, but I have had a few potential customers ask for a stainless blade. Until now it wasn't really that feasible for me--I know enough about working stainless to know that I didn't have the capacity to heat treat it effectively--but now that my new shop is just about done, I'd like to start learning.
So what do I need to know?
I guess the most obvious question would be which steel should I use? What's the sweet spot of simple handling protocol and good blade steel?
And then the next question, of course, would be how do I work it?
a) Stock removal only, or can it be forged in a regular blade forge?
<img src=' http://www.americanbladesmith.com/ipboard/public/style_emoticons//cool.gi f' class='bbc_emoticon' alt='B)' /> How is it hardened
c) How is it tempered?
Anyway, I realize that's a good-sized topic, but as always, I'm interested in learning more.
Thanks,
Zack
Zack Jonas
Journeyman Smith
Zack,
The questions you are asking could take quite a lengthy answer but I will attempt as brief of one as possible. Firstly, just because a potential customer asks for a stainless steel blade doesn't necessarily mean that that is what they want. You will find that most of them are fairly ignorant of what the qualities of a given steel can do and are only asking out of limited experience. Talk to them and find out what they are expecting the knife to do and how you can meet their expectations best.
If you are still wanting to make knives from stainless then you are talking stock removal since most don't respond well to forging. You are also requiring a higher temperature for H/T'ing, an oven for soak time, & a foil wrap (unless you have an atmospheric oven). I won't try to get into specific H/T schedules as each steel has it's own.
If you will talk to the customer about the qualities of potential blade steels you will find that the majority want your best knife more than one from a specific steel that they have heard to be a good one.
Gary
Thanks Gary,
That was about what I expected. I'm definitely aware that stainless has some pitfalls, both in process and in product, but for some applications it just seems superior--kitchen knives, for instance, which are constantly in and out of water and/or slightly caustic substances (like lemon or apple juice). As a maker, it feels like I should at least know how to do it, even if I don't do it very often.
Thanks for the response.
Zack
Zack Jonas
Journeyman Smith
Zack
90% of the knives I make are Chef Knives, all made from Carbon Typically 1095. I have knives in several production kitchens and 1 Restaurant has switched the entire kitchen over to my knives. Carbon does react to fats and acids, but that only causes color changes and does not affect the knifes usability. The oxidation is easily removed with a scotch-brite pad. The hardest thing to teach people is to keep the knives dry after use. That is not a big problem with home cooks but tougher in restaurant kitchens.There is a learning curve for the staff especially line cooks . My opinion is (worth 10 cent!) that if a chef is willing to pay for a custom knife, they will take care of it like a prized tool. It is fairly easy to educate some one on the proper care of carbon especially one on one. Much harder when you don't have contact i.e. retail. For my retail knives I am considering Stainless for just that reason.
Steve
Ironmanknives.com
Steve Watkins
www.ironmanknives.com
|quoted:
As a maker, it feels like I should at least know how to do it, even if I don't do it very often.
Zack
Good for you. The more we know about out business, the better knives that we will produce. Go for it!
Gary
