5160 tempering?

[DanL]

I temper o-1 at 380dgs., but 5160 seems to hard at this temp. What temperature do you guys use?

 

[Greg Covington]

I triple quench 5160 in oil warmed to 140 F and temper three times at 350F

 

[mikeS]

400

 

[Gib Guignard]

Depends on how big the knife is, a large Bowie temper
3 times, 2hr. at a time at 425 to 450 deg. Gib

 

[DanL]

After the 380 tempering 3xat 380 it was sharpened and found to be too hard. I then put it back in at 410 for 2hrs and it was a light bronze and edge flexed great. I put it back in for another 2hrs at 410 and the edge came out blue and was too soft.I didn't change the temp setting, all I can think is it took 2-2hr tempers on the sharpened edge to go too far. I blunted the edge back so it was about a 1/64" thick and re-sharpened and it seeems ok. Any thoughts?

 

[sabre]

First, be sure you have 5160. It is easy to mix up inventory.
Second, check your oven temp and variation while holding a set temp.

Dan Farr