Aldo is awesome!!!

As far as the quench and temper of 52100 I've read that it can be quenched in water witch scares me or it can be quenched in oil. And it can be multi quenched. Then the temper is relatively simple, just needs to be done twice. Please correct me if I'm just going to ruin a good piece of steel. Thanks.
 
Well, 52100 has reasonably complex HT man, if you're trying to do it yourself, start with the 1084. I don't work with 52100, so I can't comment directly, but quenching 52100 in water without serious experience sounds like a recipe for disaster.


Don't get too caught up in the "which steel is better" aspect if you're just starting out. 1084 is easy to work with, and makes an excellent knife. You can comfortably quench in Canola oil, and temper in your home oven, and expect reasonably good results.
 
Yup I like 1084, Ive done some damascus out of 1095&5160. Here it is
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The orange is 5160 also.
Ok let me start over,
the only way I've made knives is by forging. Heat it up, use a hammer, anneal, shape&file, normalize, harden then temper. I guess what I should of asked is whats the process in stock removal on annealed/normalized steel. Thanks :0)
 
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