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Old 03-09-2021, 03:58 PM
Islander11 Islander11 is offline
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Question Oyster Knife, what steel ?

Going to build a few Oyster Knives. Have no idea about what material. Stainless seems right but worry about cracking. Any ideas ? What do pro manufacturers use?
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Old 03-09-2021, 06:25 PM
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M&J M&J is offline
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May not be an easy answer as there are a wealth of stainless steels that will make quality oyster openers. What are you familiar with? Does your heat treater regularly process some of the popular trendy knife steels?

They won't need regular sharpening so that may ease the steel requirement for edge retention uses.

S35, S30, then the old school ATS-34, 154CM and 440-C are which are a bit lower cost to buy.
The PDF for some of these steels are here, click the PDF at the top of the page to download:
https://www.admiralsteel.com/products/blades2.html


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Old 03-11-2021, 04:32 PM
jimmontg jimmontg is offline
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440C seems like a good choice or AEB-L you can't go wrong with either as dry ice at -109 F will give it the cryo it needs. AEB-L only needs to hit -95 F for cryo and doesn't even need to soak. Both are good steels with relatively easy heat treats and are not expensive. Neither will "crack" if tempered properly.

The way I cryo'd AEB-L was to simply put the blades in one layer between two blocks of dry ice for an hour or two in my homemade 4" thick wall cooler. I did not screw around with kerosene or Heaven forbid acetone with the dry ice broken up to make a slurry and it uses too much dry ice too. Not necessary as long as my knives were not too long to fit under the blocks at 12x12 inches.
AEB-L to be at its best must have the cryo.
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