Morning all,
I have a couple questions about 1084 - as a DIYer with limited knife making tools and supplies, I’m gathering that 1084 is one of the most forgiving carbon steels for folks hardening in charcoal or a fire pit, quenching in vegetable or canola oil, and tempering in the oven like this guy...
So, what have y’all found to be a good tempering temperature and duration for getting a good enough hardness out of your steel for mostly meat working purposes (skinning, boning, slicing deer and hogs, etc.)?
Most of the blades I’ll be making will be in the 3/16” width range to give me added stability when dealing with thick cuts.
I appreciate the tutelage and happy to be in the forum!
I have a couple questions about 1084 - as a DIYer with limited knife making tools and supplies, I’m gathering that 1084 is one of the most forgiving carbon steels for folks hardening in charcoal or a fire pit, quenching in vegetable or canola oil, and tempering in the oven like this guy...
So, what have y’all found to be a good tempering temperature and duration for getting a good enough hardness out of your steel for mostly meat working purposes (skinning, boning, slicing deer and hogs, etc.)?
Most of the blades I’ll be making will be in the 3/16” width range to give me added stability when dealing with thick cuts.
I appreciate the tutelage and happy to be in the forum!
