I bet my straightening jig is uglier than yours...

M

McNealForge

Joined
Sep 12, 2012
Messages
7
Just like the title says. I call it the "junk drawer straightener".

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Here it is in my "super high tech tempering oven"

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It's seen alot of use this past week. I just got a batch of 1075 from Admiral steel that seems warp-prone even after triple normalization. Three tanto ground out, two wandering tips, and an almost kink near the ha-machi on the third. All three blades quenched in the same temp oil on the the same day with nearly identical grinds. Nomalization was the same. Also, the knives are almost full thickness to within 3/8 inch from the tip.
 
Maybe I'm missing something here but what are the hinges for? Or are they there just to hold the 2nd piece for the photo? BTW, your oven looks better than mine!
 
I use the hinges as risers and clamp between the two riser with the c clamp to achieve the bend that I need. I stick the whole mess with a knife in it in the toaster oven and let it bake for 2 hours @ 400 F the first time, and 2 hours @ 425 the second time. I've got a photo that shows it in use. Actually, I'm tempering the sandwich and toasting the warped tanto.

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McNealForge said:
Actually, I'm tempering the sandwich and toasting the warped tanto.

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Click to expand...

Gotta love a man who multi-tasks!

Thanks for the explanation on the hinges. I just couldn't wrap my head around why you had them in the pic. Makes sense now!
 
The hinges work surprisingly well with the single c clamp, instead of having to use a bunch of c clamps and shims. There's a Moderator on here who posted his method of straightening which inspired this ugly beast. Oh, and you're very welcome for the explanation.
 
All that chatter and you still failed to tell us about the samich!?!

Am I seeing hints of American and/or cheddar cheese? The bread is definitely hand-sliced from a loaf, but is it French or Italian? Is that smoked ham? Virginia-baked ham? Maybe corned beef and provolone or swiss?

Did you apply a proper amount of condiment to the samich? How did the heat-treat of the samich impact that blade that got into the oven with it?

How does the mix effect the temper of the steel?
 
That, sir, is medium cheddar on hand sliced Oatmeal bread with Virginia baked ham and it's got a ton of mayonnaise and red thai chili sauce soaking into the bread. I eat one of these bad boys every time I heat treat, now that I realize it. Probably just as an excuse to stick a sammich in the HT oven.

Temper wise it keeps me content long enough to let the knife temper properly without my opening the oven door every five minutes and checking to see if the bend relaxed.
 
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