Hello-I am very new to the knife making world and have a question or two regarding the HT of a O1 blade I HTed and tempered the other day.
I made an electric oven that is digitally controlled. Heated my oven to 1000 F. Put my blade in. Let it climb to 1500 F. Soak for 10-15min. Quenched in 130 F veterinary grade mineral oil. Cutting edge first. Then gradually lowered the rest of the blade in the oil(differential HT). Then it was in the oven @ 400 F for 2 hours X2.
I have a friend who has access to a Rockwell tester and he said basically my cutting edge is at 48 and my spine and handle are at 53. Needless to say I am confused by this.
My questions are.
What could I be doing wrong?
Does my process look ok?
I am a stock removal guy and I didnt normalize my blade before I HTed. Is this Ok?
Any and all responses would be appreciated
I made an electric oven that is digitally controlled. Heated my oven to 1000 F. Put my blade in. Let it climb to 1500 F. Soak for 10-15min. Quenched in 130 F veterinary grade mineral oil. Cutting edge first. Then gradually lowered the rest of the blade in the oil(differential HT). Then it was in the oven @ 400 F for 2 hours X2.
I have a friend who has access to a Rockwell tester and he said basically my cutting edge is at 48 and my spine and handle are at 53. Needless to say I am confused by this.
My questions are.
What could I be doing wrong?
Does my process look ok?
I am a stock removal guy and I didnt normalize my blade before I HTed. Is this Ok?
Any and all responses would be appreciated