The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Dunno why, but maybe use your hammer on the spine?I heat treated ten more blades, all but one had small warps. The carbide tipped hammer is absolutely amazing. For most of the blades, it takes just a few taps to straighten them. I overdid it on one, but that was quickly fixed by hammering on the other side. The ones I've ground so far stayed straight after the dimples were ground out.
This time, I put every blade on the surface plate to make sure the spine was straight before I put them in the stainless steel pouch. On two of them, the tang was kicked up slightly after heat treat as illustrated below. It's not a big deal and I can grind it straight, but I would really like to know what might be causing this. If anybody has any idea, please let me know.
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I have a hard time hitting the blade and not my thumb as it is, I don't think I'd be able to hit the spine!Dunno why, but maybe use your hammer on the spine?
As I understand it, Japanese swords pick up their curve during quenching, so I think it has to be something like that, or maybe a temperature gradient in my oven. I thought maybe it's because the tang is always near the furnace door and it might be cooler there. But the odd thing is that this warp is most severe on short little petty knives that are far inside the oven.Maybe because tang cool much faster then rest of knife ...............?
Japanese swords pick up their curve during quenching because of differential hardening , martensite change/increase volume while spine not and that make that curve ...........They use clay on spineAs I understand it, Japanese swords pick up their curve during quenching, so I think it has to be something like that, or maybe a temperature gradient in my oven. I thought maybe it's because the tang is always near the furnace door and it might be cooler there. But the odd thing is that this warp is most severe on short little petty knives that are far inside the oven.
I don't really understand all the mechanisms at play. There is an interesting online article here where they did some computer modelling. It is not really all that clearly written, but the way I read it is that the direction of bending changes during the quench due to thermal and phase transformation effects and the final curvature is created by thermal shrinkage of the spine. From the article:Japanese swords pick up their curve during quenching because of differential hardening , martensite change/increase volume while spine not and that make that curve ...........They use clay on spine
In the successive stage of cooling, hot ridge side shrinks gradually because of thermal contraction, and finally, the normal bending can be obtained.
I no longer grind my AEB-L flat before heat treat per JT's suggestion and still get warps. I've had problems with pin holes in 0.04" stock, 0.08" seems to be ok for me, but I have not done a lot of full tangs.Does unground AEB-L still warp when heat treated? IE just profiled and pin holes drilled? 3/32" thick stock?
Yeah just drill the holes and grind the profile. Save the edge bevels for after the heat treat. Also don’t grind the factory finish off the flats. Once you grind test it seams to Make warping worse. Just leave the steel as is from the factory and profile the blade.Ok, so I may just drill the holes in the AEB-L and do all of the profiling/bevel grinding for after they come back then!
I am a bit jealous. JT mentioned above that the amount of warpage you get depends on the batch of steel and I think he is right about that. A year ago I heat treated several batches without any warping to speak of, now most every blade warps for me. Maybe the few that stayed straight in my recent batches were from steel I bought over a year ago, but I have no way of checking that. If the steel gets coiled like JT says, it could well be that there is a big difference depending on whether your steel came from the inside or the outside of the coil.Had a batch of AEB-L I heat treated yesterday, all straight, even the thin ones. I follow JTknives suggestion and only profile and drill tang holes. I keep the blanks clamped in quench plates for about 2 minutes and carefully remove from foil.
I also do a stress relieving step, 1200 Fahrenheit degrees for 2 hours, that seems to really help with other steels as well.
I am a bit jealous. JT mentioned above that the amount of warpage you get depends on the batch of steel and I think he is right about that. A year ago I heat treated several batches without any warping to speak of, now most every blade warps for me. Maybe the few that stayed straight in my recent batches were from steel I bought over a year ago, but I have no way of checking that. If the steel gets coiled like JT says, it could well be that there is a big difference depending on whether your steel came from the inside or the outside of the coil.
I did stress relieving on the last few batches. I am using Devin's prequench, then stress relief. I do this over the course of a few weeks whenever I get a chance until I have a stack of blades and a free weekend day to heat treat a batch. Since I've been doing the stress relief, I have seen more warpage, but I think that is a coincidence and probably related to other factors. I suspect the warpage is more likely to a new order of steel, which coincided with the change in procedure to include a stress relief.Have you been using a stress relieving step? I find a stress relieving step to be a game changer for me with most of the steels I use.