52100 Bar Stock Steel 5/32" (.156) Thickness - See Length Note
52100 Carbon Steel
We buy this in 48" lengths and sell it in 12", 24", 36", and 48" lengths.
If you buy 1ea, you will get a stick 12" long by the width and thickness shown.
If you buy 2, you will get a bar that is 24" in length.
If you buy 3, you will get a bar that is 36" in length.
If you buy 4, you will get a bar that is 48" in length.
**If you buy 2, 3 or 4 and want it cut into 12" length pieces, please specify in the comments section that you would like them cut into 12" pieces.
**Advertised price is for 1qty 12" piece
A high carbon chromium alloy steel, 52100 is excellent to use in forging, grinding, and cutlery production. It is a tough steel that has very fine grain when heat treated well. Depending on the final hardness, 52100 can make great hunting knives(59-61 HRC), kitchen knives(61-63 HRC), and can also make tough chopping knives if tempered to 57-59 HRC. It can also be forge-welded to other steels, such as 410 or 416 Stainless. 52100 comes pickled and annealed.
Annealed Structure: 95% spherodized carbides
Heat Treatment for 52100 Carbon Steel
Place blade in forge or Heat treat oven pre-heated to Austenitizing temp 1475°-1500°F (soak for 5 - 15 minutes if using a heat treat oven)
Quench in medium speed oil like Park's AAA
Temper between 350° to 450°F twice for 2 hours each time. Cool to room temperature in between tempers.
Use 350°F for hardness of 63-64 HRC (Kitchen and slicing knives)
Use 400°F for hardness of 60-61 HRC (Hunting and general use knives)
Use 450°F for hardness of 57-58 HRC (Hard use knives)