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Ruining a good HT knife by high speed grinding and quench
- Thread starter Polamalu
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dkb45
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Uh, link didn't work. I do know it is pretty hard to ruin a HT when you have any clue what you are doing, though. You either have to press way too hard, leave it on the grinder too long, or just use a speed entirely too high. There is no excuse for not having just a moment to dip the blade in water between every few passes or seconds on the belt. The extra few minutes added is more than worth the whole "not ruined knife" thing.
I would go browse/search the knifemaker sub-forum for more information on the subject.
Cliff creates a good argument that you can ruin a heat-treat but when it comes to proof of it is actually happening, I only hear conjecture. Perhaps it is hard to prove that poor grinding practices undoubtedly caused a knife's poor edge performance.
I hope the knifemaking companies aren't as stubborn and ignorant as Cliff and certain forumites say they are.
Cliff creates a good argument that you can ruin a heat-treat but when it comes to proof of it is actually happening, I only hear conjecture. Perhaps it is hard to prove that poor grinding practices undoubtedly caused a knife's poor edge performance.
I hope the knifemaking companies aren't as stubborn and ignorant as Cliff and certain forumites say they are.
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FWIW, you can find it by searching youtube for "Bark River Knife and Tool Fail : power grinding / water quenching and censorship"
Grinding/sharpening after heat treat with and without water quenching has been an industry standard since time immemorial.
Most if not all major manufacturers produce their knives this way and most knifemakers do also.
A majority of the shaping and grinding is done pre-heat treat, then HT and tempering is done, then final refinement and sharpening is done.
In order to ruin a heat treat on most blades it would have to be heated above 350-400 degrees (tempering temperatures), depending on the steel. It also depends on the size of the blade.
Cliff Stamp says a lot of words, most of them meaning nothing.
This thread is nothing more than a poor attempt at trolling BRKT by the OP.
Most if not all major manufacturers produce their knives this way and most knifemakers do also.
A majority of the shaping and grinding is done pre-heat treat, then HT and tempering is done, then final refinement and sharpening is done.
In order to ruin a heat treat on most blades it would have to be heated above 350-400 degrees (tempering temperatures), depending on the steel. It also depends on the size of the blade.
Cliff Stamp says a lot of words, most of them meaning nothing.
This thread is nothing more than a poor attempt at trolling BRKT by the OP.
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- Sep 2, 2007
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- 1,169
IMO Everybody does things that work for them, but when I grind my blades post heat treat I am pretty careful not to build up the kind of heat that is steams like crazy. I grind freehand with my thumb supporting near the tip, so excessive heat build up is not likely because I would burn myself first. Cliff stamp is not happy that BRKT deleted the commentary and avoided answers on that particular video.
There's no point of talking to these fan boys....big mike is the biggest idiot fan boy brkt has. It must feel good being mike Stewart's bitch.
As for you little nemo, your point has some merit to it but those steels are on constant heat at 300-400 degrees or more since there's no way in their mfg practice to know that. Imagine you're under a las Vegas heat, 10-15 mins. Won't burn you but any longer than that you'll get sunburn and we all know how that feels. It's common sense. Stop being ignant and get yourself educated.
As for you little nemo, your point has some merit to it but those steels are on constant heat at 300-400 degrees or more since there's no way in their mfg practice to know that. Imagine you're under a las Vegas heat, 10-15 mins. Won't burn you but any longer than that you'll get sunburn and we all know how that feels. It's common sense. Stop being ignant and get yourself educated.
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