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316 Stainless Steel

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makenzie71:

--- Quote from: Bushbow on November 17, 2009, 08:50:53 pm ---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.

--- End quote ---

Been working in machine shops for a while :).  316 will rust...but, so as to be clear, it's not like it'll just instantly crust up with oxide.  It's what I make all my shock bodies from...that and 416...and both corrode after being in the weather.  It's likely not as big a concern with a bowyer...or with someone whose job isn't so demanding of true surfaces.

M-P:
Hi,  I do surgery for a living and work with 316L all day long.  Hey the stuff is chosen to be reasonably strong and very corrosion resistant in an oxidative enviroment.  It corrodes badly in a reductive enviroment, but that is unlikely to be a problem for an arrowhead.  The bigger problem is that 316 is only moderately strong ( for steel) and doesn't hold an edge very well.  Ron

RidgeRunner:
Well, I cut a trade point out of a piece of the 316 this weekend.
I looks real good.  However, it felt "soft" under my file.
Tried to sharpen it on a knife sharpening stone....  Would not get sharp.
The edge would roll up. 

OH well, my wife wants a set of heavy, serrated steak knives.
Now if I can just come up with a dishwasher proof handle?  You folks got any ideas?

Pat B:
I read an article in a PA Magazine long ago written by a bladesmith. He stated that stainless was developed for ball bearings, not knives. I never understood why folks like stainless steel for knives or broadheads. You can't beat good carbon steel for either and they are not going to rust unless you allow them to. I have knives that are 30 years old and besides a little discoloration they remain sharp and can easily be resharpened with a quick lick of a hard stone or ceramic rod. I can work all day on a stainless blade and never get it really sharp enough and if I do manage to it doesn't stay sharp.

makenzie71:

--- Quote from: Pat B on November 30, 2009, 09:55:21 am ---I read an article in a PA Magazine long ago written by a bladesmith. He stated that stainless was developed for ball bearings, not knives. I never understood why folks like stainless steel for knives or broadheads. You can't beat good carbon steel for either and they are not going to rust unless you allow them to. I have knives that are 30 years old and besides a little discoloration they remain sharp and can easily be resharpened with a quick lick of a hard stone or ceramic rod. I can work all day on a stainless blade and never get it really sharp enough and if I do manage to it doesn't stay sharp.

--- End quote ---

100% spot on.

RidgeRunner...if you use a good dense wood and keep it properly oiled it'll hold up to dishwasher duty (not the drying cycle).  My old Chicago Cutlery (from back when they were good knives) hit the dishwasher every night with no damage.  And tell your wife you can't sharpen serated knives easily...and the localized cut focus a serated edge creates will dull out on 316 in a hurry.

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