How to hold thins knife blanks during HT?

Carl_First_Timer

Carl_First_Timer

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Dec 6, 2010
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I am in the process of making some .060" 1075 Steak knives. They are ready for heat treat. I am curious how you guys hold/position your knives during the heat treat process to keep them as straight as possible.

BTW I will do the HT in my oven.
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Use stainless and plate quench. That works. Otherwise, one at a time and straighten them after the quench before they drop below 400°. At Ms(?) they start to harden and any straightening after that will have to wait until after the tempering is completed.

Sorry, misread the question. Standing on the spine, edge side up is how I was taught. Easier to grab a hold of with the tongs that way.
 
Just a couple of days ago I heat treated some 52100 blanks that were only .050-.060 thick. I just profiled them and put them in the oven edge up and brought them up to 1200 degrees and air cooled for a stress relief. Then back in the oven until they were at the proper temp.then I grabbed them with tongs so I could flip them and go into the oil edge first. They came out of the oil arrow straight. Again they were only profiled. I will grind bevels after H/T. Good luck.
 
On thin ones I do like Darrin,Profile and drill the H/T standing on the spine in the kiln.
Stan
 
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