Does anybody know about 5160 High Carbon Steel?

hey guys,

Ive been thinkin about having a go at stock removal with 5160 for my first go at makin a small fixed blade.
I was wondering what is the simplest way to quench temper or whatever the correct term is to harden the edge?
how hot... i dont have a commercial oven.. can i just buy a blowtorch and use that?
do i need to anneal the blade at all?

thanks
Dan
 
All 5160 is not equal. Some experienced knife makers can tell the difference real quick and know what to use. If you want some great 5160 talk to Dan Gray, it ranks with the best there is and very consistent. Properly worked up 5160 it is truly amazing.
 
I used 5160 on the cutter i had in the NECKA hammerin. Afterthe 2x4 and all the rope and bottles, it was still popping hair off my arm...good enough for me!
 
TikTock said:
I used 5160 on the cutter i had in the NECKA hammerin. Afterthe 2x4 and all the rope and bottles, it was still popping hair off my arm...good enough for me!
Click to expand...

dave if you're going to wear the Necka logo
it better be hair popping :D ;)
 
Oh Well...I just have to jump in on this one. As most here know, I consider 5160 to be THE KING OF STEEL.....Of course I'm also the same person that claims stainless is only good for spinner bait vanes.

In all seriousness though, if the smith your going to use only works in 5160, you won't get hurt. If he also works in O1, you may want to talk to him about the knife your thinking of. I love 5160 for a lot of reasons but there is a trade off. In heat treating ease, 5160 rules the day. You aren't heat treating it yourself though.
Given proper heat treat, IMHO )1 has a decided advantage in edge holding. Both are good so...You pays your money and you makes your choice.
 
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