Thread: Baffle strike?

Howa stainless is one of the fastest rusting stainless of all the guns on the NZ market which does not help either.

Originally Posted by Friwi

Howa stainless is one of the fastest rusting stainless of all the guns on the NZ market which does not help either.

Probably closely followed by Kimbers........

Im of the opinion that if you look after it right it will treat you right!

Originally Posted by Kiwi Greg

416 SS rusts, grab a magnet & stick it on your barrel, if it sticks, (it will BTW) it is ferrous so it will rust given the chance, 303, 304, 314, 316 etc don't

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

I should have said "as easily"

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

Macca's or a proper one?

304 and salt = f all metal.....

Originally Posted by Beaker

Macca's or a proper one?

304 and salt = f all metal.....

I have never got fish and chips from macca's myself, was unaware they did them.

Originally Posted by veitnamcam

I have never got fish and chips from macca's myself, was unaware they did them.

Fillet o fish and French fries

There is a pretty distinct trade of with stainless, strength/harden-ability against corrosion resistance. It is pretty obvious with knife blades as well.
200 series are ferritic (like low carbon mild steel). Cheap and some corrosion resistance, not heat treatable.
300 series are austenic, which is non magnetic and reasonable corrosion resistance. The L (low carbon) versions are preferable for welding.
400 series have a higher carbon content to allow the formation of martensite, basically providing harden-ability through heat treatment.

There are newer materials that do have better (different) properties to the above. Duplex stainless (a mixture of ferritic and austenitc) such as 2205 has much better corrosion resistance and better strength than 316, but is harder to work. There is also precipitation hardening stainless which have their own unique properties.

Originally Posted by veitnamcam

Na the 300 series rust as well, badly in some cases but are usually used in food proccessing were salt water/decomposing matter/cleaning acids/galvanic corrosion all come in to play....even where no salt water or cleaning acids poor design can cause bad corrosion of 304 and 316......dont look to hard at fish and chip shops... there saving grace is food is cooked!

But yes they are more corrosion resistant than the 400 series more commonly used in firearm manufacture to get some strength. 316 has the strength of a reheated cheeseburger.

I've seen stainless ventilation flues corroded through in three months. Not sure what the stainless was though.

Was it ventilating sulfuric acid?

The mystery continues, we pulled the baffles apart at the LGS and the 2nd to last baffle has completely lost its stainless steel insert. All of the others are perfect, so it appears that the 1/2" insert has somehow disappeared through a 8mm hole, explains the damage. Now shoots perfectly with the baffle removed and the damaged one getting sent back to the importers to look at