Brit bayonet, temper, grinding

[Coronach]

Hmmm. I have my great grandfather's WWI bayonet currently hanging up on my wall. It is the long-bladed bayonet that was mated to the Short Magazine Lee-Enfield .303 rifle. The blade is stamped with the year 1905 (I think...I'm at work right now, so I cannot check).

My question is this: SOMEONE in my family sharpened the edge of this baby with a grinder a few years back. Not a bright move, but the relative who did it is long dead, so i can't exactly chew him out.

I'm wondering if the temper of the steel has been ruined.

Is there any way to tell? not that it really matters, mind you. The weapon is of so much sentimental value I can hardly see myself using it for much of anything...but then again, I don't see the point in showpieces, anyway. The rifle it is mated to ATM (a SMLE, but not my grandad's, alas) is perfectly serviceable, for instance...

Mike


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And in the Captain's chambers
they're gathered for the feast.
They stab it with their steely knives
but they just can't kill the beast

 

[Cougar Allen]

If the edge is overheated it's often discolored but you would have noticed that already. If you were to use it and sharpen it you'd notice the edge is softer than it should be, but it would still serve fine as a bayonet; you'd still have to stab a lot of people before it dulled noticeably.

Most likely whoever sharpened it knew enough not to overheat it anyway.

-Cougar Allen :{)

 

[Coronach]

Thanks, C-A.

I noticed no discolouration...I'm not sure how hard the edge SHOULD be, though, as I have no clue what steel was used in making the blade.

Anyone have any ideas on that? The finish on the blade is not so fine that I'm above doing a little cut testing (heck, its a WWI bayonet that saw heavy use in His Majesty's service. There IS no blade finish.

). What sort of performance should it have?

Mike

------------------
And in the Captain's chambers
they're gathered for the feast.
They stab it with their steely knives
but they just can't kill the beast