I cut up food with my EDC knives a lot. Mostly because I live with people that can't keep my kitchen knives sharp. The other day I wondered if my knife steels that I use on my EDCs (1085,1095, S30V, 14C28N) can be screwed up in any way by really hot water. I'm not sure how hot my tap water is, but it can get quite hot so I was starting to wonder if I could be screwing up knife steels that weren't meant to be washed under scalding hot water.
I've looked up some of the heat treatment stuff on 1080, 1084 etc. on one of those graphs that shows the various stages of heat-treatment and time ( forget the names of them ), but I don't remember it well enough to recall what temperatures would screw anything up.
Anyway, I think it would be kind of hard to find that kind of info for S30V or 14C anyway, so what do you guys think? Is my really-hot-tap water running any risk of screwing up my knives' temper? Are there other properties of the heat treat that it could effect, or is anything clear on up to boiling fine?
I've looked up some of the heat treatment stuff on 1080, 1084 etc. on one of those graphs that shows the various stages of heat-treatment and time ( forget the names of them ), but I don't remember it well enough to recall what temperatures would screw anything up.
Anyway, I think it would be kind of hard to find that kind of info for S30V or 14C anyway, so what do you guys think? Is my really-hot-tap water running any risk of screwing up my knives' temper? Are there other properties of the heat treat that it could effect, or is anything clear on up to boiling fine?