Heat treating 1084 with a grill?

[Theknifeaddict]

I'm currently trying to heat treat some knives with a charcoal grill, as was recommended to me... Just want to make sure I'm clear on the process. First, I'm heating it to about 700 degrees F.... Is that hot enough to get it to be red hot? That's when I quench it in oil, right? Then, the tempering process.... I give it a couple cycles of 400 degree heat for about 2 hours each? Sorry, I'm so clueless.

 

[Frank Niro]

I believe you won't get good results with that. You need about 1450 which often is called cherry red - past the dull red. Much easier to use a magnet. Heat it and once you think you have the right temperature touch the magnet. Did the blade stick or not? To draw the temper you will have to clean the blade and heat it all over to a gold colour or just as its going to a purplely- brown and then quench it . I hope this helps. Frank

 

[synthesist]

Thinks this over.

Sounds like a BarBQ to me. Maybe if you used the right marinade or rub on that blank first then a yummy sauce while you're grilling it.

Seriously to get things hot enough you're gonna need to pump some air through those coals and bury the 1084 in it for a while. A Hairdryer blowing through a vent from underneath might do the trick. I'm sure some of the heat treat wizards here can give you more explicit instructions. I couldn't help myself on the BarBQ riff, it was too good to pass by.

Good luck with this............

Syn

 

[b_rogers]

If you gotta use a grill, use hardwood lump charcoal and pipe a hair dryer for your blower. My first ten knives were fire pit HT with files and Aldos 1084. I had good success with: Heat it slow and EVEN, not right on the hot spot and don't put the tip near that spot either. When i use my fire pit I get the a big pile of hot coals and kinda bury the blade in the hot coals spine down sliding it in and out of the pile until the spine is non magnetic. Check the blade often with a magnet on the back and edge. Flip it and when the edge catches up to the spine, quench. Temper.

To be honest I copied what i see the Japanese smiths do on youtube to heat the swords evenly, constantly moving the blade and keeping the coals in a nice tall narrow pile.

 

[12345678910]

Check here for reliable temps 1450 sounds right

http://www.cashenblades.com/steel/1084.html

You can verify the temperature with a magnet and know you're close, then kosher salt will melt at the correct temperature.


Use canola oil, at least a gallon or two


I's pretty easy to melt the bottom out of a BBQ grill

Dig a hole in the dirt, put the pipe full of holes in the bottom, feed the air into the pipe and cover with actukal wood charcoal (not the press formed pellets)

http://paleoplanet69529.yuku.com/topic/45918#.T9vja1Jv9uA