Edge chipping

Josh Rider

Stuff maker
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Sep 2, 2014
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A coworker wanted me to make a knife for him. He asked me to make anything I wanted to make.
I used this as an opportunity to try some new things. I had some extra 3/16 1084 so I profiled it as usual, grinded it as usual on the kmg and heat treated it as I have other knives in a propane forge at least a shade beyond non magnetic and quenched in preheated canola oil. Checked it with a file which skated over the blade no problem.
Tempered at 375 for one hour x 2
(Where i think i went wrong)

The blade is a chisel ground (right handed) tanto style. The bevel was brought down to almost zero then hand sanded to 600. I havent sharpened it yet but it was relatively sharp after the hand sanding.

Well, i tried to test the edge using it to chop some soft wood and there were a couple of chips on the edge.

Should I re-temper or do i need to start the heat treat over from the beginning?
 
Higher temper will drop the hardness and make it tougher. 375F is too low for a thin edge knife. I agree with mete at 450F.

If necessary after the higher temper, add a micro-bevel at about 15 degrees. Single bevel to zero edge is often too thin at the edge for a very hard blade in a simple carbon steel.
 
I'd temper at about 450F x 2 and see what it's like.

Higher temper will drop the hardness and make it tougher. 375F is too low for a thin edge knife. I agree with mete at 450F.

If necessary after the higher temper, add a micro-bevel at about 15 degrees. Single bevel to zero edge is often too thin at the edge for a very hard blade in a simple carbon steel.

Thanks, I'll give that a try.
 
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