HT Thin Steel

U

unclebogie

Joined
Jun 4, 2007
Messages
2
I'm planning on making a set of steak knifes from 1/16" thick ATS-34. My gut feeling is that it would be best to profile the blades, heat treat, and then grind the bevels. I realize that I'll have to be carefull not to overheat the blades after heat treating. What's your opinion?

Thanks,
Mike
 
1/16 will heat up fast then again you may have warpage with thin stock on long knives. prob 6 of one half dozen the other. just my 2 cents. courious to hear other responces tho as i am planning on making a set of kitchen knives for my self in the future.
 
I would do as you have planned.Profile and drill all holes,then HT and grind in the bevels after HT.With 1/16" the bevel will go in in a flash. As said, avoid heat buildup. I would make about two or three more than you plan on ,that way you have a few mistakes to leave in the shop if necessary.My guess is that the first one will be a learning experience,anyway.
Stacy
 
I'd still grind them after heat treat. I think they'll be a little easier to grind, actually, and you won't have as much cleanup. Plate quench any way you go.
 
I've heat treated a few AEB-L knives that were heat treated before the bevels were ground without any problems.
 
I grind the bevels after HT also. Use sharp belts and it goes fast. I like to give the blade a distal taper. The flex can be adjusted with the taper. I finish up with a slack belt.
 
Sounds like a lot of good advice. I'll definitely plan to screw up a few and will order some extra steel.
 
You must log in or register to reply here.
Back
Top