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Choosing a knife steel

Discussion in 'General Knife Discussion' started by duffer128, Sep 9, 2019.

  1. duffer128


    Aug 15, 2014
    By way of background, I am an amateur blacksmith with about 10 years of general blacksmithing experience and now want to make a few knifes. I need help choosing the best steel to suit my limitations, as follows:

    1. I'm using a coal forge with a hand cranked blower. No special temperature control other than the color of the hot metal and a magnet to see when it becomes nonmagnetic.

    2. I will be using a kitchen oven for tempering. It has a range of about plus and minus 8 degrees centigrade around whatever it is set to.

    3. I will be using either water of canola oil for quenching.

    4. I will be buying steel from New Jersey Steel Baron and can choose from most common types, 1095, 1084, 5160, etc, etc.

    With these considerations/limitations, which steel would you suggest

    Thank you
  2. 115Italian


    Nov 13, 2015
    Im no bladesmith but do not quench in water. I would start with 1095 or 1084 steel.
    ShannonSteelLabs likes this.
  3. TheEdge01


    Apr 3, 2015
    1084 would probably be your best starter steel.
  4. Currawong

    Currawong Gold Member Gold Member

    May 19, 2012
  5. hexenjager

    hexenjager Gold Member Gold Member

    Feb 24, 2016
    A friend who uses similar equipment went with 80crv2 for his knife making endeavors and has been quite happy with it.
  6. Horsewright

    Horsewright KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 4, 2011
    1084 with canola oil will make you a great knife.
    hugofeynman likes this.

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