Stainless Steel Madness

I always find this 'steel' discussion interesting. Then I look at my ancient and beat-up carbon steel Old Timer stockman. The main blade on that knife easily takes an edge that'll do any pocket knife job and you don't have to be a sharpening genius or own a fancy rig to do it.
 
so i was bored and made a 304 claymore. silly but after all types of research the steel manufacturer says it can not be tempered obviously i am not going to spend weeks beating on a finished blade to cold temper it is there any solution to hardening or should i hang it on the wall as an impractical useable blade it is way to big to stick in my oven i am disappointed in my choice but there must be some way to stiffen it up any answers?
 
hang it on the wall, it won't harden & has less than a tenth of a percent carbon by weight
 
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