9" chefs knife ?

David Loukides

David Loukides

Joined
Mar 17, 2006
Messages
1,363
Hi,
I am making a Chefs knife out of 1/8 thick 0-1 It is Flat ground with plenty of distal taper. The edge was quenched in oil and came out to around rc-62, the back was around 58 to 60. I went on to temper it at 350degrees and 325degrees for 2hr each time. The edge was rc60/61. torched the spine to blue and it was rc 55.
Is the spine to hard and if so how can I get it softer? I have torched it twice!!!!
Thanks for your replies!!
 
I personally don't see the need to soften the spine. But the few times I've had too (like, to straighten a warped blade), I noticed that I could heat the spine until it was gray, and it still wouldn't get below 40-45 RC. O1 prefers to be hard. :)
 
O1 steel is a tough steel and the settings for heat treating the steel runs a little higher then 1095, 52100. But you can tried to increase the temperature on temper and see what happens. But 50 to 55 is about right on a spine. Hope this was of help to you. God bless and have a great day. And I like your knives of well great work.

When I leave this world I would like to be known by the one who make his knives from start to finish.
BARKES:thumbup:
http://my.hsonline.net/wizard/TerryBarkesKnives.htm
http://my.hsonline.net/wizard
 
Dave, would you tell me what brand and model of hardness tester you have, please, so I can look it up on the 'net? I'm always interested in testers that can get an accurate reading on tapered (non-parallel) surfaces. Do you have one of those "eyeball" anvils? Thanks! :)
 
Leave it as is, after all it's a chef's knife and shouldn't see any use where you would need a softer spine.
 
Exactly!

What on earth does a chef's knife need a soft back for? Just make sure it cuts like crazy without chipping too easily.

John
 
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