Aldo's 1084 vs. Kelly's 1080 and hamons

Willie Aldos 52100 is actually pretty straight forward to HT. You can get some great results if you can hold a temperature for 5 or 10 minutes and have some warm conola oil.
 
From what I've read, and my experience, Aldo's 52100 is super spherodized, and really should be taken to 1650F for 10 minutes to get things into solution and spread evenly. Then a few cycles at decreasing temps. Then austenitize.
 
samuraistuart said:
From what I've read, and my experience, Aldo's 52100 is super spherodized, and really should be taken to 1650F for 10 minutes to get things into solution and spread evenly. Then a few cycles at decreasing temps. Then austenitize.
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^^^ this is what I do. It requires 5 heat cycles to get it at its best. One to get everything into solution, three to refine grain, and one to austentize.
 
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