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316 stainless steel knife blade

Use of 304L, 316L, and 51670 for knives? Knife Making 0183;32;So I just started up a new job welding pressure vessels and there are LOADS of scrap pieces of 316L and 304L stainless steel as well as 51670 carbon steel. I was wondering about the usability of these in knife making. In reading what I could find, I know that both types of stainless So I just started up a new job welding pressure vessels and there are LOADS of scrap pieces of 316L and 304L stainless steel as well as 51670 carbo316 & 304 Good for guards, pommels, bolsters not a blade steel 51670have to look that one up latergotta go throw the anvils in the truckIf you read knife making lessons we speakof the amount of carbon a steel needs for a bladeif you google the steels you listed youi can figure itAs Thomas noted, 300 series SS are austenitic and not capable of hardening. Could the other steel be A51670? That is listed as a plate product forAs the others have said, the stainless can be used for fixtures. The carbon steel is a boiler plate steel has enough carbon to cause problems weldiI have read the knife making lessons (time for a refresher!) and I remember it being around 50+ points of carbon for a hardenable blade. I shouldBe aware that there are multiple Rockwell scales C seems to be most often used when describing cutlery but they are different ranges.The "L" stands for low carbon. RicI was just reading about carbon steels and it stated that an "L" designates that lead has been added to the steel. In the examples it showed the LLead is added to improve machining in some steels. The L in the stainless designation is for low carbon not lead. Ric

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