As I mentioned on my "Economic Stimulus" thread, UPS just dropped off my new kiln this week. I have several ground blades waiting for HT, but I'd like to have folks review my recipes before I start baking steel.
First off... Let's talk about the steels and tools I'm working with.
I have several blades ground from Kelly Cupples 3/16" 1080 and one (longer) blade ground from Kelly Cupples 3/16" 1095. The steel seemed to be fairly well annealed when I got it; and all shaping was done on a bandsaw (rough profiling) and a KMG. Blades have been ground to 220-grit in most cases... I may have taken one or more up to 400-grit.
As mentioned earlier, I will be bringing the blades to temp in my new Sugar Creek "Big Knife Kiln" (BKK) which is outfitted with the digital controller. I will be quenching into Parks 50 (seems to be the right choice for these particular steels), and tempering in the kitchen stove (which I have equipped with an extra oven thermometer to verify accurate temps).
So here are my recipes:
1080
(taken from a post by Stacy Apelt)
1095
(taken from partially several posts by Kevin Cashen)
Now some questions.
How do my recipes look? Are the temps OK? Am I missing anything?
Thanks in advance. Now I need to verify my fire insurance is paid up.
First off... Let's talk about the steels and tools I'm working with.
I have several blades ground from Kelly Cupples 3/16" 1080 and one (longer) blade ground from Kelly Cupples 3/16" 1095. The steel seemed to be fairly well annealed when I got it; and all shaping was done on a bandsaw (rough profiling) and a KMG. Blades have been ground to 220-grit in most cases... I may have taken one or more up to 400-grit.
As mentioned earlier, I will be bringing the blades to temp in my new Sugar Creek "Big Knife Kiln" (BKK) which is outfitted with the digital controller. I will be quenching into Parks 50 (seems to be the right choice for these particular steels), and tempering in the kitchen stove (which I have equipped with an extra oven thermometer to verify accurate temps).
So here are my recipes:
1080
(taken from a post by Stacy Apelt)
- Austenitize at 1475F (with short soak... less than 5 mins)
- Quench in Parks 50 heated to approx. 130F. Agitate.
- Temper at 450F for 1hr, cool to room temp... repeat.
1095
(taken from partially several posts by Kevin Cashen)
- Austenitize at 1500F (soak for at LEAST 5 mins)
- Quench in Parks 50 heated to approx. 130F. Agitate.
- Temper at 425F for 1hr, cool to room temp... repeat.
Now some questions.
- Should I be normallizing before quench. A have the following quote saved from a post that Kevin made awhile back:
"Now as for the lack of normalizing, I honestly don't know where knifemakers got the concept of normalizing right before the quench (perhaps from the abundance of lamellar annealing which could result in larger grain). The purpose of normalizing is to equalize and fix internal structures after very radical procedures like forging and other heavy deformation and temperatures. Industry often only does one at 1600F; this would be very unwise right before quenching. The proper thing to do for steel that has been heavily machined before hardening would be a good old stress relieve, not an all out normalization." Based on this, it seems to me that I should not need to normalize these blades prior to HT... which leads me to my next question: - Should I be running a stress relieve cycle on these steels prior to HT? What does this look like in 1080 and 1095?
How do my recipes look? Are the temps OK? Am I missing anything?
Thanks in advance. Now I need to verify my fire insurance is paid up.