Nathan the Machinist
KnifeMaker / Machinist / Evil Genius
Moderator
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 13, 2007
- Messages
- 19,121
CMD and I were recently talking about our O1 recipes (his is better) and it got me thinking how valuable it would be to get folk's current recipes they've developed for their HT of their favorite steels and perhaps the reasons behind their HT procedures and why they're optimized for their knives.
I'll point out that the instructions that come from the makers of some of these steels are rather generic and don't go into the pros and cons of the different variations. For example, the temperatures used on a stainless can effect where the chrome goes and subsequent corrosion resistance, abrasion resistance, and toughness, all for a given HRC. There are tradeoffs, some better for certain applications than others.
I'd especially value input from Kevin and others like him who have spent a lot of time developing their knowledge on the subject, but I'd equally welcome anybody who has developed something they think is optimal for knife making. Then perhaps Kevin or Mete etc could critique what we're doing?
I know this subject has been gone over many times, but if you don't mind my dusting off this old topic, what is your HT recipe for knife blades in your favorite steel(s)?
I'll point out that the instructions that come from the makers of some of these steels are rather generic and don't go into the pros and cons of the different variations. For example, the temperatures used on a stainless can effect where the chrome goes and subsequent corrosion resistance, abrasion resistance, and toughness, all for a given HRC. There are tradeoffs, some better for certain applications than others.
I'd especially value input from Kevin and others like him who have spent a lot of time developing their knowledge on the subject, but I'd equally welcome anybody who has developed something they think is optimal for knife making. Then perhaps Kevin or Mete etc could critique what we're doing?
I know this subject has been gone over many times, but if you don't mind my dusting off this old topic, what is your HT recipe for knife blades in your favorite steel(s)?
