Heat Treating...

Daniel Fairly Knives

Full Time Knifemaker
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Jan 9, 2011
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I took some quick shots between temper cycles.



.062" O1 Large Chef's Knife - 13" long - shooting for 61 RC and thin geometry here!

.360" 5160 Chopper - 13.5" long - grain reduced heavily!

.049" 15n20 Chef's knife -12" long - will be a serious tough slicer










 
Thanks guys!

I've been grinding/sanding the 12" Chef's Knife for the last few hours, it is looking killer! It's a full flat double plungeless grind with a distal taper. laser!

Right now I'm at 320 grit hand sanding. The edge is about .010" at the moment.
 
Nice Daniel looks sharp. What are your plans for handle material? I think you gotta go classy bro. Silver twill? Or go traditional with a sick wood. That would through us all for a loop.
 
Daniel, what temp schedule should I use for normalizing 15N20? I asked over in shop talk, but no one ever answered. I have a cold forged piece I don't want to lose the specific geometry during HT or quench, and I need super fine grain. I was thinking of triple quench starting at 1450 and dropping 50*, quenching at black heat each time. The last one at 1350 is sub critical.

Any thoughts?


-X
 
That thing is sweet!
Those are some cool pics as well.
Thanks!

Nice Daniel looks sharp. What are your plans for handle material? I think you gotta go classy bro. Silver twill? Or go traditional with a sick wood. That would through us all for a loop.
we think alike! I'm considering some killer blue twill I have. Wood has been thrown around too...

BTW that's not sharpened, the edge geometry is that thin! :D

Daniel, what temp schedule should I use for normalizing 15N20? I asked over in shop talk, but no one ever answered. I have a cold forged piece I don't want to lose the specific geometry during HT or quench, and I need super fine grain. I was thinking of triple quench starting at 1450 and dropping 50*, quenching at black heat each time. The last one at 1350 is sub critical.

Any thoughts?


-X

I forgot what that was for but cold forged sounds wild! Some would probably bring to 1250 and slow cool (bucket of ashes or pearlite) but I prefer the triple quench you mentioned.

I just did this yesterday with the Chef's knife and my schedule was (IIRC) 1500F, 1475F and 1450 followed by a 10 minute soak at 1490 then quench in 11 second oil until just not smoking and go to the plates. For your purposes I'd consider an interrupted quench after 5-7 seconds.


I'm just in, been grinding and sanding all day! :D
 
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