- Joined
- Dec 25, 2004
- Messages
- 1,363
I was working on a kitchen knife, looking like an eastern chef's knife. I used my last 3 mm D2 (Böhler K110) stock. First i roughly shaped by forging, then roughly grind (80 grit). It is 2 inch width 6 inch long blade (11 inch overall). Firstly normalized the blade, leaving in the ashes. It was cold after 3 hours. Then i heated only the first inch of the edge to non-magnetic and let it soak for 3-4 minutes. Quenched in preheated lineseed oil. Tempered as soon as cooled. Tempered 3 times, first 275 C then 325 C and lastly 300 C, acquired medium blue temper color. While hand rubbing 400 grit i noticed a significant 1 inch width temper line. It was never happened before and i am very happy for it was meant to be similar to an eastern chef's knife. But i knew D2 is not able to have a hamon because of the high chromium content. Was i wrong or this is a unique situation?
The performance of the blade is very satisfactory. No wraping or soft spot happened.
Ps. I will post this blade after i mount the corian handle scales and brass bolsters.
The performance of the blade is very satisfactory. No wraping or soft spot happened.
Ps. I will post this blade after i mount the corian handle scales and brass bolsters.