1095 too hard?

T

timfish

Joined
Jun 4, 2022
Messages
75
Hey YallI got a question--
I made several chefs knives over the weekend,,
got my 1095 blanks a little past non-magnetic--quench in canola oil (like Ive done a bunch of times), then tempered them in oven at 375 2 hours then again at 400 deg---I noticed these turned blue, but i read that is OK--
got the first onie out, fixed a handle on it--glued scales, then pinned them with 1/4" brass rod--all stuff i done before--until--
I noticed it was hard to get the final edge on it, then I tried to put an choil on it with a chainsaw file--and HOLY SMOKES---the file didnt take any 'meat'off the blade--got another file--same thing?
How could it be too hard????

What do I do???

Thanks!!!!
 
I doubt your 1095 is “too hard”, but likely harder than your files - which is a go, no go test for blade hardness post quench. If your file skates across the quenched blade, it is assumed you’ve achieved a workable hardness - a desirable condition. If it could be filed I doubt the blade would hold up to normal use. Follow gazz98’s suggestion and ask the pros…
 
Last edited:
Try a round mini diamond file for the chole? Takes a bit, but diamond files will cut properly hardened blades.
I used a small round diamond file to put a chole on Buck 110's with CPM154, S30V, and 5160 blades.
Put the chole in before heat treat next time?
 
At a 400°F temper your blade is likely Rc62. That is too hard to file. Use a diamond chain saw cylinder burr to cut the choil. IIRC, Harbor Freight sells sets of 50 diamond burrs for $16.
If you can't sharpen it, you are either using a worn-out belt or need to clean your stones. A DMT diamond plate makes short work out of setting the final bevels before going to the stones.
 
You must log in or register to reply here.
Back
Top