Buck Blade Heat Tolerance

[Buckaholic]

Ya know, we've all seen it in the flicks...some hombre puts a blade in the campfire coals and brands something (or someone).

Well, I was wondering, what do you steel experts think the max temp is for a Buck blade before you mess up it's molecular structure?

Boiling water is 212F degrees (just a reference).

Certainly, there are differences with various steels, but I was just wondering in general in case I need to roast marshmallows with my 651 Pig Sticker, or poke at something boiling in stew with my 110, or brand "something"

Thanks in advance for your replies...

 

[Mike Kerins]

Hey Goose - Just to play it safe, I'd use the pigsticker to make a nice sharp point on the end of a stick and then use that for the marshmallows or weiners. I think it would be ok to stir the stew, but personally I'd use a wooden spoon.

Later,
Mike

 

[Rupestris]

I've cut pot roasts, turkeys and other meals that come out of the oven at over 400F with all types of blades. No adverse affects so far.
I don't think you need to worry about 212F.

 

[Blue Sky]

Judging from the Latrobe steel data sheet for 420HC, I'd say anything over 200 degrees will begin to run the risk of hardness loss. There is a time factor in there too, tempering times usually run in the hours scale, so momentary contact with boiling water shouldn't be a worry. Flipping coals in the fire is definitely out though imo.

Latrobe 420HC data

 

[Blue Sky]

I've cut pot roasts, turkeys and other meals that come out of the oven at over 400F with all types of blades. No adverse affects so far.
I don't think you need to worry about 212F.

The oven might have been 400, but the roast wasn't (unless it was a cinder ). Beef is well done at an internal temp of 170 degrees F or so.

 

[Rupestris]

The oven might have been 400, but the roast wasn't (unless it was a cinder ). Beef is well done at an internal temp of 170 degrees F or so.

:foot: That did sound completely wrong, didn't it?
Internal temp would be much lower. Surface temp could be higher. I just meant 212F was nothing to worry about.

 

[Mike Kerins]

:foot: That did sound completely wrong, didn't it?
Internal temp would be much lower. Surface temp could be higher. I just meant 212F was nothing to worry about.

But I think using the knife as a marshmallow skewer is out of the question!

 

[Buckaholic]

Yeah, I am usually good about keeping my blade out of the coals/flame.
Remember as a young Scout I would see other guys poking their knives in the fire or laying them in the coals to go burn their initials or something in some wood. Even then I thought that was messed up to do that to a knife.

I think 200F would be a good rule of thumb...but I have been known to use a 110 to stir up some Dinty Moore or Beenie Weenies.

Mike's right..."use a different tool Goose!!!"

Thanks all

 

[jb4570]

Hey Goose - Just to play it safe, I'd use the pigsticker to make a nice sharp point on the end of a stick and then use that for the marshmallows or weiners. I think it would be ok to stir the stew, but personally I'd use a wooden spoon.

Later,
Mike

LOL...Hay Goose,

I'm with Mike on this one. I seem to recall a knife & Pizza combo you had an issue with....remember. Just think what could happen with a pigsticker & marshmallow & a fire.

jb4570

 

[Hawkeye5]

You know Goose I was kinda hoping that Paul Bos would chim in
and give his 2 cents worth on this one.Oh well.I have seen it
done in westerns.
Hawkeye

 

[110 Dave]

......
but I have been known to use a 110 to stir up some Dinty Moore or Beenie Weenies.

hummm some how i expected you would have used the pig sticker to turn your spam over on the fire!
or do ya not eat spam any longer?

 

[Paul Bos]

Well guys here goes, 420-HC is tempered @ 375Deg F. Ats-34 is tempered @ 950 Deg. F same for 154-Cm and CPM-154, S-30-V @ 500 Deg. F. Hope this helps. Remember Knives are for Cutting, Screw drivers for turning screws, Chizils for Chizling, Branding Irons for branding. Paul.