- Joined
- Jan 28, 2008
- Messages
- 133
Hello all,
Well I got the bug about 3 months ago and have went through about 12 sawzall blades making fillet knives and making my own homemade "mycarta" for handles (these things are SHARP and hold an edge forever). I have recently gotten a bar of 1080 from admiral and am in the grinding phase of a few knives. Now that you know where I am at... I have managed to get up the cash to get my HT oven built. I am curious about the PID though.
Do I need a PID with a ramp/soak option? I do not know at this point what steels I may end up messing with, I can tell you that I will be getting some kind of stainless in the near future to make some saltwater friendly fillet knives and some other things. As of right now I am looking at 1080, 01, 5160 and as far as stainless maybe some 154 or 440c... My oven will be 25.5" x 4.5" x 4" Inside dimensions, I have the kanthal a1 wire and all the other ins and outs figured out. Just rewired my small shop for 220v and have already installed all the needed electrical outlets and such at almost a zero cost. I am asking because the difference in price is pretty larger considering my $200 budget for the controller/SSR, element, bricks and thermocouple, Im wondering if the price difference of almost $60 is worth while. On the same note what are some examples of steels that require a ramping function, or do any actually "require" it?
Well I got the bug about 3 months ago and have went through about 12 sawzall blades making fillet knives and making my own homemade "mycarta" for handles (these things are SHARP and hold an edge forever). I have recently gotten a bar of 1080 from admiral and am in the grinding phase of a few knives. Now that you know where I am at... I have managed to get up the cash to get my HT oven built. I am curious about the PID though.
Do I need a PID with a ramp/soak option? I do not know at this point what steels I may end up messing with, I can tell you that I will be getting some kind of stainless in the near future to make some saltwater friendly fillet knives and some other things. As of right now I am looking at 1080, 01, 5160 and as far as stainless maybe some 154 or 440c... My oven will be 25.5" x 4.5" x 4" Inside dimensions, I have the kanthal a1 wire and all the other ins and outs figured out. Just rewired my small shop for 220v and have already installed all the needed electrical outlets and such at almost a zero cost. I am asking because the difference in price is pretty larger considering my $200 budget for the controller/SSR, element, bricks and thermocouple, Im wondering if the price difference of almost $60 is worth while. On the same note what are some examples of steels that require a ramping function, or do any actually "require" it?
this and a few other areas have said there is no need for a ramp/soak feature considering most just use 1 step anyway.