Hi Everybody,
I'm new to the forum and had a question about the heat treat process for 3-V. I got my first kiln so I am new to this style of heat treating. The process that I've seen a lot is the Bos HT "1975 F for 30 min, rapid air quench, snap temper 400 F for 2 hours, cryo -280 for 10 hours,triple temper 975 F for 3 hours"
I do not understand what the "snap temper" means, and I also do not know at what point the knife has to enter the oven. I've seen people put the blade in at 1500 and rest there for 30 min, then ramp to to 1975, but I've also seen people put the blades in at room temp and ramp all the way to the final soak temp.
I have also seen variations in the tempering, some people go straight from plates to cryo, then 3 (2hr) cycles at 400f, but the Bos calls for a "snap" temper at 400, then cryo, then 3 cycles at 1000.
I'm looking for a 59-60 HRC and optimal wear/strength, Id like the blades to be heavy beating knives.
If somebody can just make more sense of this for me and maybe share a proven recipe that they use, dumbed down a little bit with the parts that I am confused about, I would greatly appreciate it!
I'm new to the forum and had a question about the heat treat process for 3-V. I got my first kiln so I am new to this style of heat treating. The process that I've seen a lot is the Bos HT "1975 F for 30 min, rapid air quench, snap temper 400 F for 2 hours, cryo -280 for 10 hours,triple temper 975 F for 3 hours"
I do not understand what the "snap temper" means, and I also do not know at what point the knife has to enter the oven. I've seen people put the blade in at 1500 and rest there for 30 min, then ramp to to 1975, but I've also seen people put the blades in at room temp and ramp all the way to the final soak temp.
I have also seen variations in the tempering, some people go straight from plates to cryo, then 3 (2hr) cycles at 400f, but the Bos calls for a "snap" temper at 400, then cryo, then 3 cycles at 1000.
I'm looking for a 59-60 HRC and optimal wear/strength, Id like the blades to be heavy beating knives.
If somebody can just make more sense of this for me and maybe share a proven recipe that they use, dumbed down a little bit with the parts that I am confused about, I would greatly appreciate it!