the blade i have made is 01 steel. blade is 4 inches long by 8 inches overall with the tang. buy 1 inch wide. top of blade(spine)? is on calipers .120 '' with the cutting edge being .015. does this sound correct or to thin on cutting edge?. also am sanding to 600 grit before i quench , and plan on doing temper at 400 degrees X2. this all sound about right? dont want to mess up to badly spent about 10 hrs so far on this hand doing everything. draw filling the bevel was fun but i think turned out good will see. thanks for any and all advice.
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Double checking before edge quench
- Thread starter Dakota 11
- Start date
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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The edge is a bit thin.The edge quench may cause a warp on a thin blade with a thin edge. I don't ,personally,like edge quenching.If you want a quench line or a hamon,clay coat the blade and do a proper quench.O-1 is a bit forgiving,but a full quench in 130 degree oil (Heatbath AAA or similar) would be far smarter on a first knife.My advise to new makers is to learn to quench and temper well before experimenting with partial quenches and hamons.
Stacy
Stacy
I pretty much agree with bladesmth, do a full quench. I believe if you coat the blade and especially the edge with PBC, you will have no problem. I would suggest a point in first quench, and raise your temper to about 475o, for 3 one hour heats. Just my opinion and experience with 01, 400o is a bit low for a temper. 475o gives me a temper somewhere above 55Rc, and less than 60Rc. Be sure you have a reasonably accurate oven thermometer.