1095 tempering, temp/hardness/toughness Chart...

69_knives

69_knives

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Nov 20, 2008
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Does anybody have this that they can post?

I know it is posted to a thread but I cannot find it anywhere.
 
Here are some charts:

1095001.jpg

1095002.jpg

1095003jpg.jpg

graph1095.jpg


Something not mentioned is that 1095 gains 1 point in hardness with cryo treatment (66 hrc versus 65 hrc).

Here's Cashen's post on 1095:
http://www.bladeforums.com/forums/showpost.php?p=3452272&postcount=8
 
Last edited:
Thanks bro.

That very bottom one is the one I was looking for but those others are great!

Steve
 
Notice that the text says "on fully hardened 1.0% carbon steel".
And then someone scribbled in 325 for knife tempering?
325 just ain't gonna cut it for fully hardened 1095.
 
I came across this while getting my daily dose of ASM.

This is for simple carbon steels and somewhat interesting in that it suggests that tempering from 210 - 390 forms carbides and above 390F retained austenite gets converted to ferrite and cementite.

I've been tempering my 1095 3 times at 325 - 350 for some kitchen knives and it seems to be working well.


Source: ASM Handbook 2004, Volume 9
carbon%20steel%20tempering.gif
 
Just my thought on that. If you can temper 1095 at 325°, and it's not chippy, I would suspect you did not get it as hard as it should be before temper. Frizzens on a flintlock are usually 1095, tempered at 375°, and they have been known to break. Not often, but it happens. At that temper, a file should not cut it, or at best, using the edge of the file, it may make a very fine scratch, but I really don't think so.
 
I haven't noticed any chipping but then I'm only cutting beef, pork and onions; no brass rods.
 
Yeah, I temper 1095 at 450f (3 times), which according to the chart (thanks for posting that, BTW) still has the blade over 60rc, but it will pass the brass rod test at this hardness... The quenching medium would make a difference....
 
In the grand scheme of things, a 65 RC 1095 blade is much tougher and more shock resistant than a ceramic kitchen knife and the ceramic knife is much more likely to break or shatter if dropped than a well tempered 1095 blade.
 
Many bladesmiths in China use 325-350F triple tempering with an extended amount of time, I have such a knife in my collection (though I have less than 150 knives so I am by no means a knife collector), and there is no chipping.

If anything, the charts suggest that a higher temper ~400-500F would be more chippy due to embrittlement, and then people seem to extrapolate upon that. That said, even 1095 knives tempered in the embrittlement region seem to perform well for me.
 
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