File Knives!!!

Joined
Oct 31, 2003
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(1) If I buy a file do I need to anneal or soften it before shaping it and then re-harden it when finished?

(2) Or can I simply buy a file, shape it, put the handles on, and finish up? Is re-hardening not required if I do not heat it up too much (simplified for conversation sake.

(3) Are there any good tutorials on how to put a bevel on knives. I can shape and sharpen with no problem but I have not attempted a bevel yet. Do I need a jug or something? Is there a tool to simplify the whole process?

Thanks.
 
Tyrkon, the "as-purchased" hardness of a file is much, much too hard for a knife blade. It would be very time consuming and difficult to shape a blade out of the file (it would have to be ground)and the resulting The blade would be very brittle and impractical. You could draw the temper down to a usuable degree by tempering in a kitchen oven (I'd say 400 degrees F)and then shape the blade by grinding. You would need to be careful not to overheat the steel and soften it too much grinding. Most experienced knifemakers that choose to use a file for a blade would fully anneal (soften) the file, and then grind the blade to shape, and re-harden and temper to an appropriate level of harness. Or forge the blade to shape and then proceed with the grinding. The exact process depends on your equipment and skill level. There are numerous different types of machines and tools that can be used. There are a number of books that give instructions on grinding and forging blades. It is mainly a matter of lots of practice, and observing closely to understand the form you are trying to make. The same books should give you an over view of the heat treating process. A little research in your school library on metal working and mettalurgy will help greatly.
 
It would be cheaper to just buy a good piece of 01 tool steel from a machine shop supply place, and know what you have.
Many files made today are just mild steel that has been case hardened.

You get past the hard surface, and it is junk.:eek:
 
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