Tempered or Un-Tempered

T

TheQ555

Joined
Aug 22, 2016
Messages
3
Hey People,

I'm pretty new to knife making (only made 4), and have a few small questions about my latest project.

I've been asked to make a Short Viking Seax for a friend that he can use for re-enactments, its going to roughly have a 23cm long blade, and was wondering would it best to make this blade tempered or un-tempered as its going to get a lot of heavy use and bashing but doesn't need a sharp edge.

So would something like tempered mild steel be best, or maybe something like a higher carbon steel that isn't tempered? or something different?

I'm really unsure on this, so any help would be great.

Thanks XD
 
I think you don't understand what tempering is.

Tempering is how excess brittleness is removed from hardened steel. Carbon steel will harden for a knife if it has more than .50% carbon. Mild steel won't harden appreciably at all. All hardened steel needs tempering or it will shatter/break when used. Drop a freshly quenched 1095 blade on the floor and it will shatter like glass.

I would suggest 5160 or 1084 for your seax project. It should be quenched from about 1475F in oil and then tempered twice at around 450F.
 
Best to use the proper steel and fully harden and temper, mild steel will not hold up. It will deform with use.

Hoss
 
Ah, that would be why when I tried to temper a mild steel blade it didn't really work.
What oil would you say is best for quenching, I've read about motor oil but don't have a car so its not something i have, although I have Boiled Linseed oil, but not sure if its any good for quenching?
And thanks for the info tempering and steel types. XD
 
I just realized you are in the UK. Over there the term "tempered" is often improperly used interchangeably for "Hardened". First you harden in a quench from around 1450-1500F, and then you temper for a couple hours at around 400F.
 
And for a simple carbon steel like the 1084 Stacy mentioned, canola oil will work, and it's cheap. Be safe!
 
Stacy is right on the money, for the seax that I make I heat treat at 1475-1500 then temper at 450 for 2hrs twice. This will make a tough blade sharpened or unsharpened. You need the toughness because of how the tip is shaped on a proper seax.
 
You must log in or register to reply here.
Back
Top