How thin?

R

Rowanwood

Joined
Jan 13, 2009
Messages
49
How thin do I need to grind out my blade blank before heat treating? Or do I sharpen it before I harden it?
 
I recently had some blades heat treated at Peter's Heat Treating. The blades were made of ATS-34 and edges ground to .018 -.020. They came back as straight as I had sent them, no problems. They told me that they receive some blades almost sharp and h.t. them with no problems. Dan
 
It also depends what type of grind you put on it. I know if I put a heavy convex on (for camp chores on big knives) I can grind to zero with no problems during heat treat at all.
In other words, how much meat you have near the edge will determine how much meat you leave at the edge.
I hope that makes sense.
Later,
Iz
 
Dan Van said:
I recently had some blades heat treated at Peter's Heat Treating. The blades were made of ATS-34 and edges ground to .018 -.020. They came back as straight as I had sent them, no problems. They told me that they receive some blades almost sharp and h.t. them with no problems. Dan
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Yup, the only problem I've ever had with Peters and can't say it was their fault was getting a slightly rippled edge back but that was a pretty thin grind. I fixed it no problem. Most I try to leave about 1/2 a dime thickness or full dime thickness before HT.
 
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