Hardness test files

B

bill may

Joined
Jul 30, 2014
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I just got a set of hardness test files. if I got this right I test after oil quench and I will see how well I've done hardening the steel.
but I'm wondering what hardness level should I be trying to achieve after oven tempering? should I not want to go below hrc40?
and if I do need to temper it down below a hrc40 how do you know were your at on the hardness scale?
 
RC 40 is way too soft for knives! RC 54-62 is where you should be, depending on the steel.
 
Broadheads and axes are generally around 50-52 so they can be shaped with files by the user and still have an edge. I can't imagine what a blade at 40 would be like.
 
So I want it at a 54 or above after I've run it through the tempering oven.
example after the oil quench I have hardness over RC 65 range then I use the oven tempering
bring it back down to 54-62. still hard but not brittle.
sorry if this question seams redundant but I just want to make sure I understand you guy's clearly.
 
Bill, we need to know what steel you are using to tell you what RC is best...and on top of that the application of the knife. Generally speaking, 60-61 is a sweet spot for many steels, 63-64 may be used on fine slicers, 57-58 for more heavy duty type work. But to dial in a specific RC number, best to know the steel and the knife being made. You have the process right, tho.....harden to achieve max hardness, usually 65+, then temper to final hardness required.
 
I use 1084,1095,01 steal and I like to make hunting/utility knives with about 4"-6" blade length.
 
Perfect. 60-61 is where they should be, IMHO. Some guys may go a tad harder for dedicated slicing, and a tad softer if they're to see more impact work on wood etc.
 
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