How many SS blades per foil pack for HT?

But the results are not always the same. this is from post 10-
I just finished profiled only 9" chef blades by stacking 3 of them using Hoss's HT'ing recommendation of soaking at 1725°F for 20 minutes, then 10 minute soak at 1925°F and plate quenching, then overnight in LN. After tempering at 350F the blades are 63 Rc, 60 Rc, and 59 Rc.

But my results show the results are the same. IDK. I'm not a professional knife maker period. But I do run two successful sole proprietor businesses. IF i can save time or money in either you can bet your ass I'm going to do that if the results are the same.
 
Rockwell hardness is only one part of measuring a successful heat treatment.

Do what most knife makers do, perform a sub-par heat treatment and then tell the customer that the knife has the world’s best heat treat.

Hoss
 
Hoss, can you expand on your statement. What else other than hardness defines a successful heat treatment? Please don’t take this question as combative. I am just getting into heat treating and it’s a genuine question for me to learn.
 
LCoop said:
But the results are not always the same. this is from post 10-
I just finished profiled only 9" chef blades by stacking 3 of them using Hoss's HT'ing recommendation of soaking at 1725°F for 20 minutes, then 10 minute soak at 1925°F and plate quenching, then overnight in LN. After tempering at 350F the blades are 63 Rc, 60 Rc, and 59 Rc.

But my results show the results are the same. IDK. I'm not a professional knife maker period. But I do run two successful sole proprietor businesses. IF i can save time or money in either you can bet your ass I'm going to do that if the results are the same.
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mare you saying your test results are a spread of 3rc on the 3 blades in the same foil. If so that’s a big range.
 
Blackdirt cowboy said:
Hoss, can you expand on your statement. What else other than hardness defines a successful heat treatment? Please don’t take this question as combative. I am just getting into heat treating and it’s a genuine question for me to learn.
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It tells you how hard it is, it doesn’t tell you how you got there. It doesn’t measure toughness, grain size, carbide volume, etc. Aus temperature and tempering temperature can vary and you can still have the same hardness. There is a sweet spot for any steel alloy.

Good heat treating takes practice and lots of testing, not just a furnace and a rockwell tester.

Hoss
 
DevinT said:
It tells you how hard it is, it doesn’t tell you how you got there. It doesn’t measure toughness, grain size, carbide volume, etc. Aus temperature and tempering temperature can vary and you can still have the same hardness. There is a sweet spot for any steel alloy.

Good heat treating takes practice and lots of testing, not just a furnace and a rockwell tester.

Hoss
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Truth!
 
DevinT said:
It tells you how hard it is, it doesn’t tell you how you got there. It doesn’t measure toughness, grain size, carbide volume, etc. Aus temperature and tempering temperature can vary and you can still have the same hardness. There is a sweet spot for any steel alloy.

Good heat treating takes practice and lots of testing, not just a furnace and a rockwell tester.

Hoss
Click to expand...
So as a new guy learning heat treating, what am I to glean from this? I can test knives ive heat treated by breaking them and measuring the force it takes to break them. Then, obviously I can analyze the grain size. But it seems like most of that work has already been done by guys like @Larrin. So I can use his data as a staring point and run tests on my knives to make sure my equipment is putting me where I want to be?
 
Blackdirt cowboy said:
So as a new guy learning heat treating, what am I to glean from this? I can test knives ive heat treated by breaking them and measuring the force it takes to break them. Then, obviously I can analyze the grain size. But it seems like most of that work has already been done by guys like @Larrin. So I can use his data as a staring point and run tests on my knives to make sure my equipment is putting me where I want to be?
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Larrin is my oldest son. I’ve seen, and helped with all of his research. There have been lots of false claims over the years, there have been even more poorly heat treated knives.

Heat treating takes practice.

Study Larrin’s book, along with Verhoeven and Landis. Lots of good books and info out there, along with an almost equal amount of bad information so be careful.

Good luck

Hoss
 
Thanks, hoss. I’ve read Larrin’s book front to back and reference it quite often. I’ll see about getting a copy of the others you’ve recommended.
 
DevinT said:
It tells you how hard it is, it doesn’t tell you how you got there. It doesn’t measure toughness, grain size, carbide volume, etc. Aus temperature and tempering temperature can vary and you can still have the same hardness. There is a sweet spot for any steel alloy.

Good heat treating takes practice and lots of testing, not just a furnace and a rockwell tester.

Hoss
Click to expand...

I find that unbiased consistency is good for weeding out false data. We have received high praise on our heat treats for aebl. We slowly tweak our process over time so we can make sure we are moving in the right direction. Some times it’s hard to see the forest from the trees so to speak.
 
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