Annealing a Razor Blade

Varga Knives

Varga Knives

Joined
Aug 12, 2006
Messages
1,302
Hey guys! It’s been a while...

Pretty simple question. Easiest way to anneal a standard utility razor blade? I was just going to wing it with a torch but I’d prefer not to discolor it.

I’d like to make a floating backspacer and the razor is the perfect thickness. Usually I just cut a 3/16” stand-off in half then size it down from there.

Thanks!
 
Does it need to be annealed? It should be fairly flexible just due to thinness.
 
I think it would cut and drill a lot easier but I haven’t tried either yet. Essentially I need to make 4 tiny washers out of it.
 
Heat it to a dull red and stick it in some ashes or vermiculite. Let it cool for a few hours. Repeat if needed. IT will darken, but just a quick rub on some 400 grit should make it shiny again.
 
Stacy E. Apelt - Bladesmith said:
Heat it to a dull red and stick it in some ashes or vermiculite. Let it cool for a few hours. Repeat if needed. IT will darken, but just a quick rub on some 400 grit should make it shiny again.
Click to expand...
Jesus dude, you have knowledge of some pretty off the wall stuff.

How should I change the cook time of a 9 inch round cake, if I'm at 3000 feet of elevation?
 
how about putting it between two pieces of 1/8" thick steel, wrap it with wire and heat the whole thing red ? it will cool more slowly with the added mass.
 
John April's answer is good. Anneal it clamped between two metal plates.


kmf600 said:
How should I change the cook time of a 9 inch round cake, if I'm at 3000 feet of elevation?
Click to expand...

You don't need to adjust for altitude at 300 feet above sea level. It takes around 3000-3500 feet above sea level to need significant adjustment.

At high altitude the adjustments are more than just the time. Add 20 minutes baking time to a cake at 3500 ft. This is because the air pressure is lower and baking takes place slower. Water boils at a lower temperature, too, so you lower the temperature setting as well as increase the amount of water. Also, gas expands faster at that altitude and the cake will rise faster, so you lower the flour, sugar, and yeast.
Many other foods cook different at higher altitudes. Grilling can be more difficult without getting dry and burnt steaks.
 
Stacy E. Apelt - Bladesmith said:
John April's answer is good. Anneal it clamped between two metal plates.




You don't need to adjust for altitude at 300 feet above sea level. It takes around 3000-3500 feet above sea level to need significant adjustment.

At high altitude the adjustments are more than just the time. Add 20 minutes baking time to a cake at 3500 ft. This is because the air pressure is lower and baking takes place slower. Water boils at a lower temperature, too, so you lower the temperature setting as well as increase the amount of water. Also, gas expands faster at that altitude and the cake will rise faster, so you lower the flour, sugar, and yeast.
Many other foods cook different at higher altitudes. Grilling can be more difficult without getting dry and burnt steaks.
Click to expand...
Awesome dude
 
Looks very nice. I would say measure twice, post once, but at least now we have Stacy's altitude dependent baking instructions.
 
You must log in or register to reply here.
Back
Top