Good luck with that
Originally Posted by Robert Dark
I've made several file knives, and will say this: it is possible, in fact pretty easy to make a knife from a Nicholson file that will take a very fine edge and hold it fairly well. The way to do it is to temper it back a bit and grind it while still hardened. 350F-450F degrees in a kitchen for two cycles of two hours each will bring the hardness down to a point where the file won't be so dang brittle, and will be a little easier to grind. Start at the low range, sharpen it and see if the edge seems "chippy". If it does, re-temper 50 degrees hotter.
If you have the means to anneal and re-heat, and/or don't have a belt grinder and plan to shape the knife with hand-tools, just get you a bar of 1084 from the New Jersey Steel Baron and use that. 1084 makes excellent knives IF you don't need extreme edge-holding or high-corrosion-resistance, and can be HT'ed reliably with very basic equipment.
I do not entertain hypotheticals. The world as it is, is vexing enough.
Beckerhead # 350
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