Hot stamping a knife,,,

[timfish]

Ive posted about this before,,, but i got some 1095 annealed stock knives ive cut and shaped,,,, a couple are 1/16" chefs knives,,, others are 1/8"
Ive got my hot stamp and before i tear a bunch of em up,,, id appreciate some help,,,,
How hot do i get the blades before stamping?
After stampjng it,,, do i let it anneal or go into the heat treat process?
Thanks!!!

 

[Stacy E. Apelt - Bladesmith]

1/16" is too thin to hot stamp. At that thinness it should be etched or engraved. Stamping will likely warp the blade as well as show from the other side.
The 1/8" blade will survive stamping. Heat the blade to a very dull red glow and stamp as it drops to black heat. Check for any warpage and do the HT.