Temper Question on Length of time in oven

David Schott

David Schott

Joined
Sep 27, 2004
Messages
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Obviously testing will reveal the answer, but I have a noob question that searching didnt help answer for some reason.

Lets say theoretically i put two blades in the oven at 400 degrees. (1095)

Lets then say theoretically that I drank some beers and passed out.

Lets then say theoretically that I just woke up and found the blades still in the oven 8 hours later.

Am I okay, or do these need to be re-heat treated?

I swear I remember reading that tempering length of time did not affect anything, that it was the temp....but I cannot find that thread.
 
I think you'll be ok [except for the headache:D][& electric bill:D:D],as long as the temp was well controlled.
 
Deweyknives said:
I think you'll be ok [except for the headache:D][& electric bill:D:D],as long as the temp was well controlled.
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Your speaking theoretically of course. :p I believe I have read several sources that state temperature is a way bigger factor than time. I believe it takes 2 hours to get everything converted and changed after that there is nothing left to change or convert. If you theoretically did this any lost hardness it would be very small.:D
 
Seems like many noobies pass out !! Over night is not a problem.
 
Well, just exactly how many beers per 100# of man is needed to do a 2 hour temper on blades and if doing a double temper should the 2nd 2 hours require more or less. If I am using my brothers home brew should this number be factored by 2/3 or more? I think we need to do some in depth studies and make a report on the results. I am sure I never saw any reliable information published on this vital aspect of the craft.
 
ib2v4u said:
Well, just exactly how many beers per 100# of man is needed to do a 2 hour temper on blades and if doing a double temper should the 2nd 2 hours require more or less. If I am using my brothers home brew should this number be factored by 2/3 or more? I think we need to do some in depth studies and make a report on the results. I am sure I never saw any reliable information published on this vital aspect of the craft.
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You guys are a RIOT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
I had a few before the HT, then was watching a movie during the first temper. I would say for the first 2 hour temper, I had a 3 beers/100# ratio per hour. After the movie, I was a bit sleepy and threw the knives back in for their second temper. During this second period, the ratio was slightly less...perhaps 2 beers/100# ratio per hour. This ratio fell to zero beers per hour at a steady rate until about 20 minutes were left in the temper, at which point I had a cigarette and noted how soon the knives would be done. After this point, I promptly fell asleep.

On a related note, the knives seem fine, tested fine....at least they had a nice warm cozy bed all night...
 
A friend of mine did that w/ a frozen pizza. Said pizza was very over-tempered and testing showed severe failure on all levels!!:rolleyes::D
 
I volunteer for the beer/100# knife tempering exeperiments... please ship test materials to my home address. I prefer red ales, cream ales or IPAs.
 
A couple years back a maker on this forum did pretty much that same thing. He tempered for a LONG time. There was no problem.

In tempering, there is a Time/Temperature function. The time is much less a function than the temperature. If the temperature is over by 10% (40 degrees in your case) the hardness would be off considerably even for a two hour temper.Maybe by as much as 4-5 points. If the time was over by 400% (8 hours),and the temperature was constant, it would affect the final hardness by one or two points at most.
Stacy
 
Man - good thing you passed out and woke up with a thumping skull - handling hot steel when you're ¾ wasted ain't good. ;)

Length of time at the soak temp is detrimental only if it's too short. The effect of soaking will plateau off so it's safe to go for longer - it's just that there's no advantage in it so why waste the time and money.

Soak temperature and how you cool/quench also critical - but you already know that
 
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