Stainless Steel 420 Stainless Steel Features Stainless Shapes is a trusted 420 Stainless Steel supplier. 420 Stainless is a martensitic stainless that has the same corrosion resistance as 410 while also having higher strength and hardness. It also maintains its magnetism in both annealed and hardened conditions. Alloy 420 has a higher carbon content than Alloy 410, which is designed to optimize strength and hardness characteristics. Furthermore, it has good ductility it the annealed condition but is capable of being hardened up to Rockwell hardness 50 HRC, the highest hardness of the 12% chromium grades. Attributes of 420 Stainless Heat Treatment Annealing – Grade 420 stainless steels can be heated at temperatures from 840 to 900°C, followed by slow furnace cooling at 600°C and then air-cooling. Process Anneal – Grade 420 can be annealed at 735 to 785°C and air-cooled. Hardening – This process involves heating grade 420 steels at 980 to 1035°C, followed by air or oil quenching. Whereas, oil quenching is usually preferred for heavy metal sections. Additionally, tempering is performed at 150 to 370°C to achieve high hardness and good mechanical properties. Grade 420 should not be tempered between 425 and 600°C Corrosion 420 provides full corrosion resistance only in the hardened or hardened and stress-relieved conditions. In these conditions, its corrosion resistance is similar to that of Type 410. Type 420 resists corrosion by the atmosphere, fresh water, mine water, steam, carbonic acid, crude oil, gasoline, perspiration, alcohol, ammonia, mercury, sterilizing solutions, soaps, and other similar corrosive media. Machinability Machinability is rated at 30% of B1112. Similar to machining High-carbon, high-chromium tool steels, but 420 creates tough, stringy chip buildup. 420 stainless is not commonly welded due to its air hardening characteristics. Welding may be performed after preheating to 300°-400°F with post-weld tempering at a temperature for 2 hours. 420 can be hot worked by slowly bringing the temperature to 1400° F, then slowly increasing it to 2000°-2200°F. Furthermore, reheat often to keep the temperature above 1600°F. After working, cool in the furnace slowly to avoid cracking. 420 will withstand only minor cold working. Radical-forming operations will result in cracking. Not Sure What You’re Looking for? If you’re not sure whether 420 or 440 Stainless Steel is right for you, give us a call! Our Sales team in Florida or Illinois is ready and on the line waiting to talk to you about your stainless needs. Just give us a call at (800) 748-9811 Furthermore, for a prompt and accurate quote, call us today. Call - 800-748-9811 Frequently Asked Questions Is 420 stainless steel good quality? + Grade 420 is a good-quality martensitic stainless steel for its intended applications -- cutlery, surgical instruments, and pump components. It is the standard grade used in stainless steel cutlery worldwide and can be heat treated to approximately 50-55 HRC. For aggressive corrosive environments, 304 or 316 are far superior. Will 420 stainless steel rust? + Yes, Grade 420 can rust if exposed to persistent humidity, salt water, or corrosive chemicals. Its corrosion resistance is significantly lower than austenitic grades (304, 316). Proper hardening, passivation, and maintenance -- keeping blades dry and oiled -- extend service life. Does 420HC hold an edge? + Yes, 420HC (high-carbon variant) holds an edge reasonably well, achieving 54-58 HRC after proper heat treatment. This provides adequate edge retention for hunting and kitchen knives. High-carbon tool steels and modern PM steels hold edges longer, but 420HC's advantage is easy resharpening with standard whetstones. Will a magnet stick to 420 stainless steel? + Yes, a magnet will stick to Grade 420 stainless steel. It is a martensitic grade and inherently magnetic in both annealed and hardened conditions -- unlike austenitic grades (304, 316) which are generally non-magnetic. What is the healthiest food grade stainless steel? + For food contact, Grade 316L is considered the premium specification for cookware due to its superior resistance to food acids and cleaning chemicals. Grade 304 is widely used and fully approved for food contact. For cutlery, 420 is the global standard, meeting all food contact regulations. Is 420 stainless easy to sharpen? + Grade 420 is relatively easy to sharpen compared to harder steels like 440C or D2. Its moderate hardness (50-55 HRC) is accessible with standard honing rods or whetstones. This is one of its practical advantages for kitchen cutlery in commercial and consumer markets. Which is better, D2 or 420HC? + D2 tool steel outperforms 420HC in edge retention and wear resistance due to its higher carbon and vanadium carbide content. However, D2 is harder to sharpen and has lower corrosion resistance than 420HC. Choose D2 for maximum edge retention; choose 420HC for easier maintenance and better stain resistance. What does 420 stainless steel mean? + The 420 designation indicates an AISI/SAE martensitic stainless steel with a minimum 0.15% carbon content and 12-14% chromium. The 420HC variant has higher carbon (typically 0.40-0.55% C) for improved hardening response and edge retention. Which is better, 420HC or S30V? + S30V powder metallurgy steel significantly outperforms 420HC in edge retention and stain resistance. S30Vs vanadium carbides resist wear far better than 420HCs iron carbides. The trade-off: S30V is harder to sharpen, requiring diamond or ceramic stones. For serious knife users, S30V is clearly superior; 420HC is adequate for economy-grade or commercial cutlery. Is 420 stainless steel better than 304? + In terms of corrosion resistance, 304 is significantly better than 420 -- its austenitic structure and lower carbon make it far more resistant to rust and pitting. However, 420 can be hardened for cutting applications where 304 cannot. They serve fundamentally different purposes: 304 for corrosion resistance; 420 for hardness in cutting tools.
