- Joined
- Nov 23, 2021
- Messages
- 3
Long time lurker. This site has been incredible in kicking off my experience making custom prison shanks, slowly progressing to a knife. I have a couple of serrated bread knives under my belt, and a lopper/machete thing. The bread knives obviously receive negligible use, but I have approached it as practice in finishing work.
I finally picked up my first known steel at Blade Show in ATL this year. Two sticks of 8670.
I think my main crutch is not having any kind of oven or means to gauge heat temp. All I have for heat treating is an oxy/acetylene torch and the kitchen oven.
My first 8670 bread knife was heated to non-magnetic and quenched in corn oil. Then cycled in kitchen oven to 400, held for an hour, and cooled off to ambient. This was done twice(2). I then read online.... that I could flatten it by pinning between two flat surfaces and running through temp cycle again, but with cooling in sink each time. I did this and it came out damn near straight.
The knife seemed harder than when it was raw, but still file-able for the serrations. The problem is that it can bend and hold that bend EASILY. I find myself straightening it out with my hands.
Where did I lose the spring?
I want to make a oyster knife and will inevitably just go for it, but as you could imagine I would like to avoid blatant waste when experimenting.
Any tips on treating for tough/spring with my given limitations? Normalize in sand a few times? Quick quench then straight into clamped surfaces? Drastically different oven temp? Adopt a new religion?
I appreciate your time,
Donnie
I finally picked up my first known steel at Blade Show in ATL this year. Two sticks of 8670.
I think my main crutch is not having any kind of oven or means to gauge heat temp. All I have for heat treating is an oxy/acetylene torch and the kitchen oven.
My first 8670 bread knife was heated to non-magnetic and quenched in corn oil. Then cycled in kitchen oven to 400, held for an hour, and cooled off to ambient. This was done twice(2). I then read online.... that I could flatten it by pinning between two flat surfaces and running through temp cycle again, but with cooling in sink each time. I did this and it came out damn near straight.
The knife seemed harder than when it was raw, but still file-able for the serrations. The problem is that it can bend and hold that bend EASILY. I find myself straightening it out with my hands.
Where did I lose the spring?
I want to make a oyster knife and will inevitably just go for it, but as you could imagine I would like to avoid blatant waste when experimenting.
Any tips on treating for tough/spring with my given limitations? Normalize in sand a few times? Quick quench then straight into clamped surfaces? Drastically different oven temp? Adopt a new religion?
I appreciate your time,
Donnie