I have been thinking of making a chopper for a while. After looking at a lot of large knives (Becker Brute, Kershaw Outcast, Busse Battle Mistresses, Fehrman Final Judgement...the list goes on) I have settled on a design. 15-1/2" overall length with about a 10" blade. Settled on 5160 steel. I am going to have the blanks water jet cut.
Here's the question...If I decide to have the blades hardened on the outside, what Rockwell hardness should I be shooting for in a chopper in 5160 steel? I know Ranger knives use 5160, and are well respected over on the Wilderness and Survival forum, and they are hardened to 58RC. Is that the number I want?
I may try to harden and temper myself. If I do is 1475°F a good temp to use for hardening 5160? I see this number a lot when talking to about 1095. How long should I hold this temp? Can I use the same color indicators when tempering 5160 as I would use for 1095 (spine brown->plum->blue->straw near the edge? Or should I try to only harden the edge, and not the rest of the blade?
I know this is a lot of requested info, and I appreciate any help you can give. Thanks in advance.
Here's the question...If I decide to have the blades hardened on the outside, what Rockwell hardness should I be shooting for in a chopper in 5160 steel? I know Ranger knives use 5160, and are well respected over on the Wilderness and Survival forum, and they are hardened to 58RC. Is that the number I want?
I may try to harden and temper myself. If I do is 1475°F a good temp to use for hardening 5160? I see this number a lot when talking to about 1095. How long should I hold this temp? Can I use the same color indicators when tempering 5160 as I would use for 1095 (spine brown->plum->blue->straw near the edge? Or should I try to only harden the edge, and not the rest of the blade?
I know this is a lot of requested info, and I appreciate any help you can give. Thanks in advance.