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Sharpening a railroad spike knife8/15/2023 ![]() Forging very labor intensive, so my forged knives generally will cost 2 – 3 times the price of an equivalent stock removal knife. ![]() During the forging process, steel is heated in a forge, then formed using a hammer and anvil. Many modern knife makers practice stock removal because modern steel can be supplied in sheets which largely eliminates the need for forging for most knife designs.įorging is a hot shaping process that has been used for thousands of years. My stock removal knives are entirely hand made, but taking forging out of the equation means that I can work with a wider variety of steels, and keep cost a little lower. Knife profiles are instead cut from sheet, bar or strip steel then Ground to shape. Stock removal knife making is a knife making process that doesn’t involve forging. Nearly all of my stainless knives are ground, and the few that are forged are priced much higher. Stainless steel is much more difficult to forge than carbon steel. Some people like the aesthetic of a patina on a well used knife, while others prefer the cleaner look of stainless steel.ĭepending on the knife, the prices will vary, but usually will I charge more for carbon steel vs stainless steel since the heat treatment is typically more risky. In a normal kitchen, simply cleaning after use and storing the blade dry should remove any concern of corrosion.Ĭhoosing between carbon vs stainless ultimately comes down to personal preference. Some stainless steels are more “stainless” than others, but all will corrode in the wrong environment. Stainless steel:Īlthough more resistant to oxidation than carbon steels, stainless steels can still rust. Here is a l ink to a knife forum thread where people share pictures of patinas on their carbon steel blades. Both of these are relatively gray, but with the right care, many people are able to bring out blues purples in their patinas. On the left is a knife with a heavy patina, and on the right is one with a light patina. If your knife has a sheath, take extra care in making sure its dry as moisture can easily get trapped. While a patina won’t affect the performance of a knife, it will be very difficult to remove and may require a full refinish of the blade. A patina will help protect the surface of the knife from more harmful pitting and rust. A properly maintained carbon steel knife will begin developing a light patina after the first few uses and will darken with time. Food grade mineral oil is one possibility for this, but there are a variety of other options.Ī patina is a thin oxide layer that forms on steel. ![]() Storing with a thin layer of food grade oil will help prevent spotting from moisture in the air. To avoid rust, clean and dry the knife immediately after use. Carbon steel vs stainless steel Carbon Steel:Ĭarbon steel will patina with proper care, and rust if not cared for. ![]()
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