- Joined
- Mar 3, 2010
- Messages
- 543
So, I know a steel file isn't the best for a dagger or fighting knife, well, I don't think it is. It is however all I had available and I am extremely new to this. Stock removal of course and I am doing most of the work by file.
My problem is that I am both unsure about what quenchant to use along with the tempering. Any help is appreciated.
I am doing this with nearly no tools or even a real forge deal, just my little tricks with an old barbecue. My last attempt went relatively well aside from the brine water doing a bit too much and the edge has a few cracks, very small but this new project is worth more to me as the last one had a few problems in grinding. My mistakes. I also attempted a hamon which worked slightly...
I understand a double edged knife should be quenched tip first vertically. I have done much research but I haven't found anything as specific for me as I had hoped.
My problem is that I am both unsure about what quenchant to use along with the tempering. Any help is appreciated.
I am doing this with nearly no tools or even a real forge deal, just my little tricks with an old barbecue. My last attempt went relatively well aside from the brine water doing a bit too much and the edge has a few cracks, very small but this new project is worth more to me as the last one had a few problems in grinding. My mistakes. I also attempted a hamon which worked slightly...
I understand a double edged knife should be quenched tip first vertically. I have done much research but I haven't found anything as specific for me as I had hoped.