- Joined
- Jul 8, 2017
- Messages
- 71
Hello all!
Recently I managed to find somebody willing to test my blades and I unfortunately was greeted by very disappointing results. One blade was 1075 and scored between 50 and 51, while the other was 1084 and scored between 45 and 48. Before testing I thought I’d at least get a 55 or something.
After ht I skid test every blade with great results and so I thought they were close to what I assumed to be close to a perfect ht. But apparently not.
Using the same ht methods with other blades, I have been able to hack through whole 2x4 twice and the blade can still shave no problem.
What could be causing such a low hardness? When testing the blades I was told the canola oil is most likely to be the culprit. Is it time to just bite the bullet and invest in a good quality quenchant? Would I actually see any significant improvements in hardness if I stop using canola oil and switch to say Hougton’s Quench K? Or am I just wasting money unless I use a dedicated HT oven with accurate temperature control?
I was also told that the angle of the bevel can alter the reading of the hardness, but to what degree? Is this true? What is usually the “proper” procedure when testing a blade?
Any advice/recommendations would be greatly appreciated!
Recently I managed to find somebody willing to test my blades and I unfortunately was greeted by very disappointing results. One blade was 1075 and scored between 50 and 51, while the other was 1084 and scored between 45 and 48. Before testing I thought I’d at least get a 55 or something.
After ht I skid test every blade with great results and so I thought they were close to what I assumed to be close to a perfect ht. But apparently not.
Using the same ht methods with other blades, I have been able to hack through whole 2x4 twice and the blade can still shave no problem.
What could be causing such a low hardness? When testing the blades I was told the canola oil is most likely to be the culprit. Is it time to just bite the bullet and invest in a good quality quenchant? Would I actually see any significant improvements in hardness if I stop using canola oil and switch to say Hougton’s Quench K? Or am I just wasting money unless I use a dedicated HT oven with accurate temperature control?
I was also told that the angle of the bevel can alter the reading of the hardness, but to what degree? Is this true? What is usually the “proper” procedure when testing a blade?
Any advice/recommendations would be greatly appreciated!