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- Oct 19, 2011
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When making kitchen knives out of the thin stuff I always grind post heat treatment. I wrap the blade in foil before austenitizing, quench in my plate quenching vise and into the sub-zero etc.
The question is, what is best practice with thicker blades? I'm going to be using 3/16" AEB-L for this one and wondering if I should use same practice as the thin stock. If I leave the grinding until after heat treatment that is a fair bit to grind off a hardened and tempered blade. Can I grind pre-HT and treat like a carbon steel by not wrapping the blade in foil? Heat and then quench in oil? I know there will be a bit of decarb but I can grind that off. What am I missing?
The question is, what is best practice with thicker blades? I'm going to be using 3/16" AEB-L for this one and wondering if I should use same practice as the thin stock. If I leave the grinding until after heat treatment that is a fair bit to grind off a hardened and tempered blade. Can I grind pre-HT and treat like a carbon steel by not wrapping the blade in foil? Heat and then quench in oil? I know there will be a bit of decarb but I can grind that off. What am I missing?