The steel we use for our knife blades is a high-carbon stainless steel. This grade of steel is also used in surgical and dental instruments. The high quality of the blade scrap is attractive to those who recycle. Our aluminum handles are made from recycled grade aluminum.
http://www.radacutlery.com/blog/radas-knife-making-materials/
Step 3: Rough cutting the blade--the easy part. Now it's time for the really fun part. Here's what you're going to need: A hacksaw or jeweler's saw and several blades An angle grinder with a hard ...
http://www.instructables.com/id/How-to-Build-a-Knife/
Next: choosing and obtaining materials. You'll want a carbon steel (NOT stainless), such as 01, which I used for this knife. There are other steels out there, but ...
http://www.instructables.com/id/How-to-Build-a-Knife/
In thick forms, like a fixed blade, 1095 is a low cost, tough steel. Used in knives since at least World War II, 1095 performance varies considerably with an abundance of tweaks in the recipe and the heat treat. Rowen’s heat treat on ESEE knives that use 1095 is exceptional. Ka-Bar’s is less so.
https://gearjunkie.com/common-knife-blade-steels
It is very similar chemically to RWL 34 and ATS-34. If the knife you are looking at has a 154CM blade, you’re fine. Note: There is a powder metal version called CPM154 that is purer than the non-powder version, making it easier for knife makers to grind. CPM154 is a truly superior steel.
https://gearjunkie.com/common-knife-blade-steels
A full tang has the same profile as the handle of the knife, and the meat of the handle is formed by two slabs of wood (scales) to either side of the tang; most good knives are made this way. The knife I'm making here is a full tang knife. A partial tang is the most inconspicuous of the three and, in my view, the hardest to make. In this design the tang is a rod that protrudes back from the blade and is completely hidden inside the handle, secured with a rivet or two.
http://www.instructables.com/id/How-to-Build-a-Knife/
The Famous Case XX Trademark. The history of the trademark goes back to the early days of W.R. Case & Sons Cutlery Co., when the XX was used as a quality check system during the process of heat-treating. When the blades were put through the initial hardening furnace, an X was marked on the pan holding the blades. When the blades were returned to the oven for tempering, a second X was added. XX then showed that each blade had been properly and fully treated. Today, the Case XX trademark is a distinction of the quality that is placed into each knife.
http://www.wrcase.com/case_college/blades_steel/
Step 1: First thing's first...design the blade! The design of your knife is the single most important element of its construction. In my designs I try to find the best compromise between functionality and looks. ...
http://www.instructables.com/id/How-to-Build-a-Knife/
At Rada Cutlery, we have recycled our scrap metal for decades. The scrap metal recycled includes both the stainless steel used in our blades and utensils as well as the aluminum in our silver handles. In the image below, you can see the various parts of the knife and what is used to create them. For more information about knife construction and knife care, visit Rada’s website!
http://www.radacutlery.com/blog/radas-knife-making-materials/
Case Tru-Sharp™ Stainless Steel (SS) - is a special high-carbon steel that helps the blades hold an edge longer than conventional steel. It also offers extraordinary blade strength and corrosion resistance. ATS-34 (ATS-34) - is the brand name for this premium steel.
http://www.wrcase.com/case_college/blades_steel/
what metal for knives
Carbon steel and stainless steel are used to make knives. The metal for knives is Carbon stainless steel. The metal for knives is carbon stainless steel.