• Happy Thanksgiving to all of you! I hope that you all have something to be grateful for this year and for many years to come

  • The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
    Order here: https://www.bladeforums.com/help/2024-traditional/

  • America has reached 250 years, and I am grateful to be here, in the best country in the world. Thank every one of you who helps make this country a better place, those who have gone before and risked it all, and those who've paid the ultimate price to make the United States what we are today.

    Happy Birthday America! Let Freedom Ring for all time!

Annealing old knife blades

R

Rookie7

Joined
Feb 17, 2006
Messages
64
A friend recently gave me two Chicago Cutlery knives that he did not need anymore. I'm guessing it is some sort of higher carbon steel??

I was thinking of removing the handles, annealing the steel, and reconfiguring one of both of the blades for a thru-tang knife. I assume it needs to be annealed to work on it. My tools include a kitchen oven and a propane blowtorch. I'd appreciate any hints on doing it right (or at least somewhat effectively). Or, if you think I am nuts, I'd appreciate knowing that before I bend my pick. Thanks in advance.
 
Heating to cherry red and leaving to cool naturally will remove the temper and make it soft enough to work.
 
if you only have a torch,heat the steel until you start seeing the oxidization colors,heat past blue until you cant see the colors any more-not the best,but if you can't heat to cherry red,it will be better than nothing.
 
You must log in or register to reply here.
Back
Top