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1084 Questions

Discussion in 'General Knife Discussion' started by CWO7811, Mar 15, 2019 at 7:40 AM.

  1. CWO7811


    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!
  2. cbach8tw

    cbach8tw Gold Member Gold Member

    Jan 9, 2006
    This might be better in the knife makers section about making knives. I think it is Shop talk. Maybe a moderator can help. Very good questions.
    Last edited: Mar 15, 2019 at 8:05 AM

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