5160 Chopper Tempering

[DustinHall]

Question... I'm making a big bowie/chopper that will likely see some heavy use. It is 5160. What would be the best way to temper such a blade? How hot and for how long? Thanks

 

[69_knives]

I use a regular plumbing propane torch and draw the spine to a deep blue and let the 'light straw' color slowly creep to the edge. Keep a bucket of water handy to dunk it if it starts turning colors too quickly. I've made a few big choppers like the one in my sig, for example and treated them this way and they don't chip or distort on hard chopping tasks.

Don't buff the edge before tempering, 150G - 200G is fine enough, the buffing makes the oxide colors take longer to show themselves so your temper will be too soft.

 

[JasonSCarter]

This artical is priceless in working with 5160.

http://www.caffreyknives.net/journeymanarticle.html

 

[flatgrinder]

For a big chopper, 375 for two hours is good. Let cool to room temp and repeat for a double temper. You can triple temper if you like.

 

[69_knives]

If you're going to temper in an oven, I highly recommend using a muffle to avoid the huge fluctuations in temperature when the oven cycles on and off, as the first area to be affected will be the thin edge.

http://www.bladeforums.com/forums/showthread.php?t=652704

 

[DustinHall]

Thanks for the advice and links guys.