(12-19-2019, 11:02 AM)RonB1957 Wrote: Stainless or spring steel? Thought about making cake knives at one point, but someone would probably put it in the dishwasher.

(12-19-2019, 11:16 AM)mstens Wrote: People who put kitchen knives in the dishwasher do not deserve such nice things. 

(12-19-2019, 11:13 AM)enjuneer Wrote: Ron,

I looked around a bit for stainless spring steel, but didn't find any that I liked (or what I was willing to pay). These knives were made of 0.042" 1095 blue tempered steel. That said, there are many high quality chef's knives that are made from carbon steel. I have several myself. As long as they are dried right away after washing and occasionally wiped with oil, there are no issues with rusting.

(12-25-2019, 09:36 AM)tablesawtom Wrote: Just wondering. I don't get them anymore because I have plenty but one can pick up hand saws at an auction usually to go for 5 for a dollar and it is had for them to get a dollar. What is wrong with just using old saw plate ? It can always be cleaned up.

And for the record the 1095 is the AISI  ( American Iron and Steel Institute ) and it is plane carbon steel with no allowing elements and it has ( decimal point ) .95 percent carbon and anything .60 and over is considered full hardening tool steel.  In generalities 0-30 non hardenable. 30-60 simi  hardenable.  This is a general statement that might be made the opening day of a metals class.

So most people wouldn't be able to tell the difference between 1045 and 1095 if making a knife.

(12-27-2019, 01:34 PM)Arlin Eastman Wrote: They really look nice.

Just a question tho.  Just how does it cut with the teeth squared off??

Also if you would like some nice figured walnut I would love to send you some for free.

(12-27-2019, 03:11 PM)brianwelch Wrote: I think the squared off look is an optical illusion...I saw it that way at first as well...