oven draw back question

[DHackney]

Hi folks,

I'm working on a few knives at present and have a question regarding the oven temper draw back for a filet knife. I have been through one acetylene torch draw back on a heat treated
filet knife and was told that I should do two more draw backs in a oven at 350-375 degrees.
I forgot to ask how long it should stay in the oven. This is O1 steel.

Is an hour sufficient? I should be looking for a nice straw color, correct? Once done, do I let it cool in air or quench?

Thanks for fielding my questions guys.

Best regards,
Dana Hackney
Monument, CO

 

[mete]

If you have an oven go for a temperature not a color and it's a good thing to check the oven with a thermometer. You should temper at least one hour [two is better] per temper.I would go to 400F and air cool after each temper..There's no reason to do anything with a torch for tempering .Are you hardening with a torch ? If so be carefull, it's very easy to overheat and end up with a brittle edge.

 

[DHackney]

for the help. I did the heat treat via the torch -

heated to non-magnetic (making sure not to overheat the tip) and quenched in
oil. I then drew back the spine to a nice blue.

I was instructed to cycle the blade twice through the oven tempering.

I will do as you suggest and do the two hours at 400 deg.

Again, many thanks for the help.

Best regards,
Dana Hackney
Monument, CO