another temper question

R

Rick1-2

Joined
Nov 14, 2016
Messages
34
when u guys are done tempering your knives, do you turn off the oven and leave them in there to cool? or take them out to cool out of the oven.
 
Between tempers and when the last one is done it is best to cool the blade immediately in running water, or dunk in a tub of room temp water. Slow cooling in the oven or even air cooling is not as good metallurgically. There isn't a drastic difference, and it won't ruin the blade if it slow cools, but a water cooling is best.
 
Last edited:
What about the practice of tempering immediately after heat treat. Does that have any merit on 1084. ? Thanks


Sent from my iPhone using Tapatalk
 
Everything should be immediately tempered as soon as practically possible after quench.
 
The only time I hold off tempering right away is when I cryo a blade which I have been doing to every blade now. I don't think it matters in most of the blades I make but my thought is why not. I have not ever cracked a blade in cryo so to me I might as well get everything I can out of it.
 
Most of the time I do the tempering later that night, because usually I don 't have time for 2 tempering cycles. Thanks


Sent from my iPhone using Tapatalk
 
Do the first temper as soon as possible after quench. If necessary do the second one the next day.

In a tight bind for time, do a short temper at 300F for 15 to 30 minutes, then do the full two tempers the next day.
 
You must log in or register to reply here.
Back
Top