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316 Stainless Steel

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RidgeRunner:
Picked up some scrapes of 316 Stainless Steel from a metal fab shop today.
It is approximately 1/16" thick.  ( No calipers )

Will this make good, sharp, strong broadheads? 

Thanks
David

makenzie71:
316 will take a razor edge but won't hold it very long...it's not really worth it.  Better to get a good cutting edge and leave it a bit rough.  It's heavy, though, and it is pretty suseptible to rust, so don't expect it to be weatherproof and I would think it best to keep the points on the small side.

I will say, though, that I've never made broadheads out of 316...just knives...lots of knives.

RidgeRunner:
Thanks for the reply:
I plan to make my bradheads 1" wide and 1 1/4" long with a tang on the base.
There also may be a fish fillet knife in this little pile of scrap. ;)

Thanks
David

makenzie71:
1x1.25 seems a little squarish to me.  I would go with 1X1.5 or .75X1.25...with a preference for the narrower for the sake of weight.  But it does depend on how much use you want to get out of it.  The broader the head, the more friction your cutting surface will see, which will lead to faster wear, though your first hits will be more damaging.

Bushbow:
316 should not rust. It has a very high content of nickel and chrome, it is generally used in industry where chemical resistance is needed. 301 and 304 are used in restaurants for food preparation, 316 is the next step up. 430 stainless has a higher carbon content and will rust, but not to a great extent.

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