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Knife Making

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bow101:
So I did a lot of research on Kinfe making, mostly from files and old saw blades.  The question I have is observing these guys cutting out blades from circular saw blades.  THey just go for it. I know the Blades are allready tempered to a point. Is it necessary to temper it after it has been cut out and shaped.
It would still keep an edge without the post heat treating....Correct..? ???

madcrow:
most of the blades i have tested were rockwell hardness 35.  It will take an edge but will dull quicker than one with rh 55.  If you can cut and shape a file (rh60) without messing up the temper it will make a fine knife.  Also industrial bandsaw blades are heated and tempered and make great small knives.

jimdavis:
the file will be brittle if used with out heat treating it; also the newer files are only case hardened meaning made of lower grade steel I would put your file in the fire and bring the heat up until non magnetic  the let it cool make your knife the re-heat it quench it in oil (I use leftover peanut oil from turkey cooking) temper it in your cook stove 400* for a couple of hours

bow101:

--- Quote from: madcrow on March 08, 2013, 07:53:24 pm ---most of the blades i have tested were rockwell hardness 35.  It will take an edge but will dull quicker than one with rh 55.  If you can cut and shape a file (rh60) without messing up the temper it will make a fine knife.  Also industrial bandsaw blades are heated and tempered and make great small knives.

--- End quote ---

How easy is it to drill the handle without annealing the file first..? ..Not..!!

madcrow:
That would depend a lot on drill speed and bit quality.  I don't have a problem drilling them.  Slower speed and high quality bits will get you going.

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