Main Discussion Area > Primitive Skills

knife making question

(1/4) > >>

Pat B:
  Jonathan gave me an anealed edger blade to make a couple of knives from. I cut out 2 blanks and have shaped one top into a knife. I need to temper the knife again but not sure how. I think someone told me to put it in the oven at "X" temp for "X" hours. While cooking my pizza for supper tonight I placed the knife in the oven(425 deg(F) and after getting my pizza out left it there for 2 hours at 450deg. I just turned the oven off and plan to let it cool slowly.
  Any help or suggestions would be appreciated.  ???

cowboy:
I sure wanted to help ya out Pat but i'm not the authority on knife making ;D. Seems like your suppose to quench em after they get hot to temper the steel or let em cool naturally to normalize em - just rambling. How ya doin? :).

El Destructo:
Place the blade in the oven at 550 degrees Fahrenheit for skinners.... tactical knives..... and meat carvers.

Observe the knife blade color between tempering cycles.... A harder knife will be straw color to brown.... mid-range would peacock to purple... and dark blue would be used for the softest blades.... There is a point of diminishing returns.... however..... If the blade color goes past dark blue.... the knife will begin losing temper and become soft...... The steel will need to be rehardened before you can continue.

Heat the blade at the desired temperature for one hour, and then allow it to cool to room temperature.

Pat B:
Doing good Paul. How about yourself?  Haven't seen you around much lately. Working too hard?

  Thanks Mike. My oven won't go to 550.  ::)    Will the 425 for 2 hours help any?

cowboy:
Thinking too hard mostly - I think :P. All is good. Looks like Mike has it figured out if you can ramp that oven up some ;).

Navigation

[0] Message Index

[#] Next page