Beckerhead Knife Making and Modification Thread

redmech said:
This one is still setting on my knife working bench, just like it looks in this pic, for over two years, I should finish it out one of these days.
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I've got one or five of those - they've gotten as far as the steel being in my shop. You're WAY farther along.....imma go ahead and concur with daizee: finish it. Doesn't look like it'd be too much more to git'r'dun. Grain of salt moment: If you knew me, you'd LOL. I have a hard time finishing anything.
Glad you figured out flickr ;)!
 
I may have you beat GSOM. I hand forged and hardened two knives but didn't temper them. They have been sitting in my tool chest for 39 years.
 
Ray Settanta said:
I may have you beat GSOM. I hand forged and hardened two knives but didn't temper them. They have been sitting in my tool chest for 39 years.
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RAY!!!!

(pre-heat the dang oven to 425F and throw them in there for an hour!)
 
Ray Settanta said:
I may have you beat GSOM. I hand forged and hardened two knives but didn't temper them. They have been sitting in my tool chest for 39 years.
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daizee said:
RAY!!!!

(pre-heat the dang oven to 425F and throw them in there for an hour!)
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Ray Settanta said:
I'll take your advice and do that. Thanks!
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Happy to help. These are the moments that make me proud to have (been goaded into) started this thread.....it's grown so much :tears_of_joy:.....
 
Ray Settanta said:
I'll take your advice and do that. Thanks!
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If you're feeling really ambitious, take them out after an hour, cool to room temp, and do it again (right away is fine, leave the oven on). They should spend an hour or two AT temperature, so allow a little ramp-up time.
 
daizee said:
If you're feeling really ambitious, take them out after an hour, cool to room temp, and do it again (right away is fine, leave the oven on). They should spend an hour or two AT temperature, so allow a little ramp-up time.
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So, you're telling me I have to get up out of my chair TWICE ???!
 
Of course, I can control the temperature of the oven from my phone, but I'll still have get up to manually remove the knives. But seriously though, what is the benefit of two tempering operations as opposed to one?
 
Ray Settanta said:
Of course, I can control the temperature of the oven from my phone, but I'll still have get up to manually remove the knives. But seriously though, what is the benefit of two tempering operations as opposed to one?
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the first temper cycle destresses the newly formed martensitic steel matrix and converts retained austentite (brittle structure) to martensite (tough structure).
the second temper cycle destresses the newly converted martensite.

I do 2 hours in the oven followed by a dunk in a pan of room temp water until it's cool enough to handle safely with bare hands - then pop the knife back in for 2 more hours.
for example:
toss steel in tempering oven - go take a shower and eat dinner.
pull knife out of oven, rinse and repeat
while it bakes the second time, have a wee dram and/or a beer, check the forums, brag about how productive I've been, etc....
turn off oven and go to bed.
 
1066vik said:
while it bakes the second time, have a wee dram and/or a beer, check the forums, brag about how productive I've been, etc....
turn off oven and go to bed.
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Thanks indeed.
And the above is a critical part of the process.
 
1066vik said:
the first temper cycle destresses the newly formed martensitic steel matrix and converts retained austentite (brittle structure) to martensite (tough structure).
the second temper cycle destresses the newly converted martensite.

I do 2 hours in the oven followed by a dunk in a pan of room temp water until it's cool enough to handle safely with bare hands - then pop the knife back in for 2 more hours.
for example:
toss steel in tempering oven - go take a shower and eat dinner.
pull knife out of oven, rinse and repeat
while it bakes the second time, have a wee dram and/or a beer, check the forums, brag about how productive I've been, etc....
turn off oven and go to bed.
Click to expand...

What steel are you using with that recipe and what is the end Rc, roughly?
 
1084 and 5160 at 400, O1 at 425-450,
don't have a tester, but that should put me in the 58-60 range for either of those with my setup.
If I was using a "real" HT oven, I'd be looking at 61-62RC for the 1085 & O1, 59-60 for the 5160.
 
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