Hadening of AISI-304 Steel for Food Cutter Application

304 steel is austenitic. It is not hard. May be observed some kind of increase in strengh by cold working, but do not take it seriously. This is not a good material in terms of hardness or wear resistance. Does not go to 40 HRC typically.

Need high strengh with corrosion resistance as well? Consider a martensitic stainless steel first of all (400 series). Not enough corrosion resistance? Try austenitic precipitation hardenable steel - some commercial specs about that variation.

That's what I would do at least. Maybe someone else has another tip.

Offhand I agree. Data on hardness at work. will check in AM.

Austenite does not thermally harden. 40HRC seems a stretch for cold work.

I agree with BHrescobar.

Not sure I'd count 440 as truly stainless... but it is usually used in knives. But it can rust and stain.

milo

You may want to check out following;

http://www.stainlessconstruction.com/

http://www.outokumpu.com/applications/documents/start.asp

I agree with the others. If you're getting that hardness with 304SS then it might not be 304. I have used 440C SS on fixtures and it hardens fine. Rust resistance is questionable, but tolerable. It was used under RODI water.

The Japanese have some surgical stainless steels that are hardenable. Might check them out.

Toolmaker