Did I ruin the temper?

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jux t

jux t

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I used a cold steel ti-lite cts-xhp to pick up a piece of chicken that had fallen in between my oven and the oven door. Oven/food temp was ~325, time of exposure to the knife tip was about 5 seconds.

I've heard that stainless knives take generally higher temps to alter temper.
Is this knife likely fine?

Thanks in advance
 
yes its ruined mail it to me. Ill get rid of it for ya....:)


naw youre good. there was a guy here while back in hawaii...,big island I think, that was picking up chunks of hot lava with his knife and waving it around. not sure why he did that, but people were talking possible temper fail and he did a video chopping hard stuff and it did fine on edge holding. course not sure how hot the lava was.....but few seconds I dont think is enough at oven temps.
 
Thanks for the reassuring replies folks. I assumed it was ok, but wanted to be sure. This means I won't have to swap it with a new one (is there a sarcasm smiley?)

As far as heat producing coloration in blades, I wonder if my user BK5 will lose its straw colored edge after I use it more. It's darker than any edge I've ever had on a knife, but I've yet to sharpen it beyond stropping.
 
jux t said:
Thanks for the reassuring replies folks. I assumed it was ok, but wanted to be sure. This means I won't have to swap it with a new one (is there a sarcasm smiley?)

As far as heat producing coloration in blades, I wonder if my user BK5 will lose its straw colored edge after I use it more. It's darker than any edge I've ever had on a knife, but I've yet to sharpen it beyond stropping.
Click to expand...
it will stain due to being 1095cv. carbon steels stain dark from use.
 
jux t said:
(is there a sarcasm smiley?)
Click to expand...

If there was a sarcasm emoji, I would be so very happy......Your BK5 will probably keep its edge color, but the 5 is a hell of a knife anyways. Mine doesn't have the discoloration, but I have a Kabar in the same steel with it. That one has been through a lot of hardwood, been sharpened and still has the color, yet it doesn't affect edge performance at all as far as I can tell. Takes an edge, holds it well, and only got dulled by flattening out the side of an Ash log that I intend to turn into tool handles--a task for which I should be using a broad axe anyways.
 
jux t said:
I used a cold steel ti-lite cts-xhp to pick up a piece of chicken that had fallen in between my oven and the oven door. Oven/food temp was ~325, time of exposure to the knife tip was about 5 seconds.

I've heard that stainless knives take generally higher temps to alter temper.
Is this knife likely fine?

Thanks in advance
Click to expand...
The important question is, how is the chicken?
 
jbmonkey said:
it will stain due to being 1095cv. carbon steels stain dark from use.
Click to expand...
It's been dark edged since new. Probably not a problem because it is a hard user and will be sharpened down. The ti lite I was worried about because it likely won't get used nearly as much.

Thanks all, love this forum.
 
Since most tempers are made at 350oF and more I doubt it would affect your knife
Furthermore you would not be able to reach that temperature in 5 seconds with a kitchen oven
 
I have to correct myself, the temperature was around 425 F. I'm guessing it's still fine?
 
Your fine, even if it was 1000 degrees you be good. 5 seconds isn't enough to heat it up to do any damage.
 
Just about the only thing you can stick your knife into that will ruin the temper in a few seconds is lava. The steel has to heat to over like 500°F to start affecting the temper, which very few things can do in a few seconds.
 
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