HT ovens and STainless

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dodo225

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Mar 23, 2016
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Hey guys i am new to the forum. I am still a beginner knife maker i have only used carbon steel i would like to get into stainless so i am looking at some HT ovens. i have a few questions first what the difference in the performance of a 120 volt or a 240 volt? i only have one 240 volt outlet in my house and its not in a good spot so i am thinking of getting a 120 volt but want to know what the difference's are if anything? also does any one have any opinion on even heat vs paragon? and also what would be a good stainless to start with i wont have a way to do any cryo so i need soething that doesnt require that so any info on stainless types and how they are HTed would really be appreciated. any info on any of this would be great thanks guys!
 
You'll be able to reach the same temps typically, however a 220 is going to ramp up to temp a lot faster than 110.

I dig CTS-XHP and use it for most my knives. You can air/plate quench and has a straight forward recipe. Machines well, grinds well and is readily available for a ton of places.

I've got an evenheat and it's been great. No experience personally with Paragon but I've heard good things.
 
If you plan to do stainless I'd only go 220v flat out. My oven was 110 and took hours to get to carbon steel temps. Now at 220 it takes about 20 minutes. I'd hate to wait for 110v to recover after loading steel in. My 220 is not in a good spot but with a heavy enough cord you can put it anywhere.
 
Lots of people say their 110v ovens take forever to heat up. I believe them but think a lot of variables go into this like size, insulation, element etc. I can only speak to my oven. I built it and its inside dimensions are 15x6x4.5. I have a 1400w 110v element and it takes roughly 10-15 to reach 1200-1400. It takes an additional 30 to reach 1950. My problem is how long it takes to cool off not heat up!!!

As to a simple stainless to start with I would say 440c. You can air cool and don't have to cryo.
 
Thanks guys! I think i have decided to go with the 220/240 volt and make it work whether i use a good extension cord (as kevin suggested...thanks) or try and convert one of the 120 volt outlets to a 240 volt wich i think my uncle knows how to do so that may be a option. I will have to do a lil more reading and research before i decide on spending that much money. I am notorious for making a quick decision and regretting it later so i am going to sleep on this for a day or two. Matt r.....440 c doesn't need cryo? i was told on another forum that it does...maybe you dont NEED it but it makes it better? have you used 440c with good results? either way thanks guys for all the info i really appreciate the help and by all means if anyone still has suggestions on types of stainless i would love to know.
 
I have used it without and know other makers that don't cryo it either. Although it may benefit to some degree from cryo it also works well without.
 
it dosent matter whether the oven is 110-120 volt or 220-240 volt if they are the same wattage they will heat the same. what is going to matter to you is that a 3600 watt 120 volt oven is going to pull 30 amps which would require special outlets and wiring to do so. about the best you can do on 120 volts is going to be 2400 watt 20 amp oven. currently evenheat and paragon only offer their smaller models in 12o volt.
I have used a 120 volt 14 inch paragon oven for the last 18 years with out one problem or break down. but I have found that I need a longer oven more and more frequently. So I suggest a minimum 18 inch interior length oven.

if I were buying I would buy a bill burke special evenheat oven with the new Tap control.
 
Bill Burke said:
it dosent matter whether the oven is 110-120 volt or 220-240 volt if they are the same wattage they will heat the same. what is going to matter to you is that a 3600 watt 120 volt oven is going to pull 30 amps which would require special outlets and wiring to do so. about the best you can do on 120 volts is going to be 2400 watt 20 amp oven. currently evenheat and paragon only offer their smaller models in 12o volt.
I have used a 120 volt 14 inch paragon oven for the last 18 years with out one problem or break down. but I have found that I need a longer oven more and more frequently. So I suggest a minimum 18 inch interior length oven.

if I were buying I would buy a bill burke special evenheat oven with the new Tap control.
Click to expand...

I agree with bill on the longer oven. When I built mine I didn't do many kitchen knives. Now I'm at least half and half and the biggest I can do is an 8" chefs. I may build an 18" next.
 
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