I'm trying to figure out how to squeeze some more performance out of my knives. I'd like to be able to make knives that will, as I keep hearing about, be able to cut the door off a car. I recently tested a few knives that I made a while ago on a steel drum. I hammered them through the side of it and then chopped at the rim a bit. Every one of them lost their tips immediately and shorly after lost bits of the edges. One was 154cm (tempered to 1000 degrees) one was 01 (tempered to 370 degrees) and one was 5160 (which I didn't temper. It was such a crappy knife that I figured it wasn't worth the extra half hour to temper it. That said, I know exactly why this one failed to perform.)
After, I put them in a vice and bent them a little. None of them deformed (especially not the 5160, which is 1/4" thick) and none of them broke (I didn't try THAT hard to break them but they were all real tough). The 01 and 154cm were flat ground and the 5160 was cannel ground.
Do I need to temper these at a higher temperature (or lower for the 154cm), or would a cryo quench do the trick? I work almost exclusively in 154cm, now, so differential tempering is out of the question. Is my choice of steel just bad?
Thanks,
- Chris
After, I put them in a vice and bent them a little. None of them deformed (especially not the 5160, which is 1/4" thick) and none of them broke (I didn't try THAT hard to break them but they were all real tough). The 01 and 154cm were flat ground and the 5160 was cannel ground.
Do I need to temper these at a higher temperature (or lower for the 154cm), or would a cryo quench do the trick? I work almost exclusively in 154cm, now, so differential tempering is out of the question. Is my choice of steel just bad?
Thanks,
- Chris