Sound technical content, curated with aloha by
Ted Mooney, P.E. RET
Pine Beach, NJ
The authoritative public forum
for Metal Finishing since 1989
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How to sharpen knife edge and save time. 316L stainless for knife blade?
Q. I have recently taken on a life-long dream, Knife Building. I have some good clean 316L barstock that was given to me. Does this steel make good blades? If so, I can spend more on the other materials to improve the quality of the rest of my finished piece? How can I tell if it is hardened and tempered? If it is neither, should I try to temper it or send it to someone. Thank you in advance for your help.
Frank Stinton- San Diego, California
2003
A. 316L stainless steel will not make a good blade. It doesn't sharpen well and any edge will quickly dull. To get a good edge you will need a high carbon alloy steel (say 0.7% Carbon). To impart corrosion resistance to the blade you will need to have at least 12% chromium in the steel.
Trevor Crichton
R&D practical scientist
Chesham, Bucks, UK
2003
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