Main Discussion Area > At the Forge
Bandsaw blade steel
osage outlaw:
I have made a bunch of scrapers out of bandsaw blades. I didn't mess with the hardness. I ground them to shape and used a file and burnishing rod. I kept them from getting too hot while grinding. They hold an edge for a long time. I'll go a year or two before having to redo the burr. I've made a couple of knives the same way. I just keep dipping it in water to keep the temperature from messing up the hardness.
Morgan:
--- Quote from: osage outlaw on August 09, 2018, 08:52:47 pm ---I have made a bunch of scrapers out of bandsaw blades. I didn't mess with the hardness. I ground them to shape and used a file and burnishing rod. I kept them from getting too hot while grinding. They hold an edge for a long time. I'll go a year or two before having to redo the burr. I've made a couple of knives the same way. I just keep dipping it in water to keep the temperature from messing up the hardness.
--- End quote ---
Sounds great.
mullet:
I have a great, little knife from a bandsaw blade Shannon Walker made for me a few years ago. I carry it a lot.
Morgan:
--- Quote from: mullet on August 10, 2018, 09:06:25 am ---I have a great, little knife from a bandsaw blade Shannon Walker made for me a few years ago. I carry it a lot.
--- End quote ---
I’m pretty excited to see how this steel turns out, really hoping that it is a steel that I can harden and temper by simple mean. The manufacturer website says the steel is a carbon, chrome, tool, nickel, stainless alloy. Probably be some light patterning with an acid dip. I prefer thin blade knives for skinning and cutting meat, my favorite skinning knife for years was an old carbon steel kitchen knife that the blade was broke in half and I re-profiled with a file. It was about as thick as this steel is.
Badger:
--- Quote from: osage outlaw on August 09, 2018, 08:52:47 pm ---I have made a bunch of scrapers out of bandsaw blades. I didn't mess with the hardness. I ground them to shape and used a file and burnishing rod. I kept them from getting too hot while grinding. They hold an edge for a long time. I'll go a year or two before having to redo the burr. I've made a couple of knives the same way. I just keep dipping it in water to keep the temperature from messing up the hardness.
--- End quote ---
I am going to send you a box of scrapers to sharpen for me. I usually have to resharpen a couple of times on each bow.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version