115W8/1.2442 HT

[jdm61]

Does anyone have a recipe for this steel other than 1500/400F? I have couple of kitchen knives that need HT.

 

[comet_sharp]

I would normalize and thermal cycle it like 52100 but I would austentize between 1500 and 1525 and oil quench, could probably get away with AAA or Mcmaster11 is p50 is giving you trouble. I would start tempering at 350 for kitchen stuff and go from there, but I would probably serve it very hard. Also depends on how youre working it, I'm assuming stock removal monosteel.
-Trey

 

[jdm61]

P50 is not a problem and the blades are forged. A few years back, Achim Wirtz told me that 1500/400 gives you around 62Rc which is tough as nails. He said that you can do 64 Rc for kitchen knives. Just wondering how best to get there.

I would normalize and thermal cycle it like 52100 but I would austentize between 1500 and 1525 and oil quench, could probably get away with AAA or Mcmaster11 is p50 is giving you trouble. I would start tempering at 350 for kitchen stuff and go from there, but I would probably serve it very hard. Also depends on how youre working it, I'm assuming stock removal monosteel.
-Trey

 

[DevinT]

I like to do tungsten alloys at 1525 and 400 for kitchen knives. Good stuff.

Hoss

 

[Russ Andrews]

From car tech....unable to upload.....

 

[Russ Andrews]

f2 for reference...?

 

[jdm61]

Yeah, man!!! I made a 270mm suji from 2.7 mm 115W8 back in 2013 for the Belgian show and it would draw blood if you thought about it for too long. Sharp stuff.

I like to do tungsten alloys at 1525 and 400 for kitchen knives. Good stuff.

Hoss

 

[samuraistuart]

I’ve been doing the same as Hoss, but only tempering at 350f. If you’re not forging it, no need for normalizing at all. It comes in excellent shape to harden directly from. (Achim’s 115w8).

Sorry, just saw you’re forging. Normalize it. I’m also using p50 no issues. I would use 1700f for normalizing. Then a couple/three thermal cycles around 1500. 1525f 10 minute soak and quench.