I have a stick tang epoxied into a 1/2 inch drilled hole in wood. I would like to remove the steel without destroying the wood. So I was thinking about heating up the steel with a torch until the epoxy gets soft and can be pulled out. I'll probably lose my heat treat. Is there a better method? My last resort is to just grind off the handle.
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Removing a stick tang?
- Thread starter kbright
- Start date
Bill DeShivs
Knifemaker / Craftsman / Service Provider
- Joined
- Jun 6, 2000
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- 12,806
Hit the handle with a hammer, and break it off.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
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To save the handle, heat the blade with a torch slowly until then hanld will twist free. Grab the blade withan old towel and pull/twist on the handle.
Another trick is to place the knife in a 200F oven for 15 to 20 minutes. The handle will likely pull off easily. If not, raisde the temp to 240F.
Another trick is to place the knife in a 200F oven for 15 to 20 minutes. The handle will likely pull off easily. If not, raisde the temp to 240F.
Thanks, Yes, an oven at 240. I can save the heat treat that way, and the handle that I'm trying to save.
Somehow I need to convince my wife to let me use the oven. Or, maybe I'll try the gas grill with an oven thermometer, since I "own" grilling stuff and don't need permission.
Somehow I need to convince my wife to let me use the oven. Or, maybe I'll try the gas grill with an oven thermometer, since I "own" grilling stuff and don't need permission.
Bill DeShivs
Knifemaker / Craftsman / Service Provider
- Joined
- Jun 6, 2000
- Messages
- 12,806
Sorry, I didn't see that you wanted to save the handle. Just saw the "grind it off" part.
I gotta stop speed reading these forums.
I gotta stop speed reading these forums.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
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It may smell a bit as the epoxy breaks down in the oven., so turn the exhaust fan on. If SWAMBO is fussy, don't do it indoors. The gas grill would work. Light only one buner and set the knife all the way at the other end. Put the probe from a digital meat/oven thermometer on/under the blade.
A small electric countertop convection oven is a very good investment for a knifemaker. More reliable and larger than a toaster oven, and it can be the dedicated HT and shop oven …. plus, you can warm up a pizza in it while working on your knives.
Units like this can be found at garage sales, thrift stores, and online "For sale" lists. Even a new one isn't terribly expensive:
https://www.kohls.com/product/prd-3...b4&gclid=CO-IkZTrxeMCFV6ixQIdnVUFGg&gclsrc=ds
https://www.webstaurantstore.com/ki...&utm_term=1100400560688&utm_content=Equipment
https://www.webstaurantstore.com/ga...&utm_term=1100400560688&utm_content=Equipment
A small electric countertop convection oven is a very good investment for a knifemaker. More reliable and larger than a toaster oven, and it can be the dedicated HT and shop oven …. plus, you can warm up a pizza in it while working on your knives.
Units like this can be found at garage sales, thrift stores, and online "For sale" lists. Even a new one isn't terribly expensive:
https://www.kohls.com/product/prd-3...b4&gclid=CO-IkZTrxeMCFV6ixQIdnVUFGg&gclsrc=ds
https://www.webstaurantstore.com/ki...&utm_term=1100400560688&utm_content=Equipment
https://www.webstaurantstore.com/ga...&utm_term=1100400560688&utm_content=Equipment