I believe I have finally gotten my heat treat sorted out on my aeb-l and am working on some fillets. Right now, I am using Hoss's method with the 1725 pre-quench, and dry ice. I did a batch of test samples and am hitting 64-65 as quenched. I find the pre quench also seems to help with less warping. I didn't have time to run a range of tempers to see where I was at so just ran 350. 350 is giving me 62-63. I believe this seems correct.
I am fairly new to this steel, and using 1/16 stock for these fillets. What I would like to know from those more familiar with this steel is what hardness do you suggest for a blade this style. The blades are distal tapered with good flex and between 7-8 inches of cutting edge, with full flat grind. Curious what you think would be best for these, 59,60, 62, I'm unsure of what would be best for this profile in this steel. Thanks in advance.
I am fairly new to this steel, and using 1/16 stock for these fillets. What I would like to know from those more familiar with this steel is what hardness do you suggest for a blade this style. The blades are distal tapered with good flex and between 7-8 inches of cutting edge, with full flat grind. Curious what you think would be best for these, 59,60, 62, I'm unsure of what would be best for this profile in this steel. Thanks in advance.
