? color with tempering

Joined
May 27, 2007
Messages
12
I am tempering my 1095 blade at 425 deg in a gas oven with 2 thermometers to verify temp. Towards the tip, the color is purple, the rest, straw. The blade is on an aluminum baking sheet that is warped where the tip of the knife and the end of the handle is in contact with the baking sheet. Why the purple hue on the tip? According to charts, the tip tempered to 520 deg RC 58-59. Could this be correct? If so, should I re-quench the blade? The knife is more of a chopper 17" oal, blade 11".
 
Color is notoriously unreliable for tempering, since any kind of oil or anything on the blade can affect the color. Try testing the edge retention at the tip vs the rest.

- Chris
 
If the color is a true indication of temper, your tip will be a little tougher, but less hard, than the rest of the blade. this might actually be desireable in a chopper.

I'm not sure what oven setting you used, but direct heat can overheat the blade even though the overall oven temp is at your target. You might try some foil over top of the knife.

My experience is also that colors are cumulative, and the tip would have spent more time at temp than the rest of the blade since it would come up to temp a bit faster. I'm not convinced that the color corresponds directly to hardness in this case, and that color as an indicator is more useful for a torch or forge temper.
I'm sure you'll get a more knowledgeable reply from one of the regulars soon enough.

-Daizee
 
The color chart works with a clean blade and heating with a flame or touch.Tempering in an oven for the two hour cycle will give you all kind of colors from various contaminates.As long as you verify time and temp. you should be fine.
Not long ago a member here went throught the smae thing,his whole blade turned purple,he sent it to me,I Rockwall tested it and it came out at Rc60,
Stan
 
The oven was preheated for 1 hour prior to tempering. Could the contaminates be from the byproducts of combustion of the natural gas? I am waiting on some new belts to grind down the edge. Then I can test the edge.
 
Oil in the steel from quench and just things in the atmosphere of the oven.Unless you grind off the decarb layer before tempering it's gonna hold a little oil.
Stan
 
Since I have not received my new belts. I didn't grind much at all, just a bit on the edge. Probably oil on the steel. Thanks to everyone for your knowledge!!
 
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