tempering 5160

[was4u]

Ive been tempering at 400degrees 3x for my knives 450degrees 3x for large blades. How does that sound? I test them and get great results but have seen where some folk only use 350 degrees and I was wondering if anybody had any info before I tried it myself.

Thanks

 

[raker]

If I were you, and I have done it too, is temper at 350 deg. and test it on a 1/4" brass rod. By testing it, I mean to flex the edge on the rod. It is just the opposite of sharpening a blade, pushing the edge across the brass. If the edge flexes, then the blade is not too hard. If it chips little bits from the edge. Raise the temp. and do it again until it doesn't chip. That will be the temp. setting on your oven for that particular steel.
I will rarely ever temper below 400 deg for 5160. The blade may not be quite as hard, but it does hold the edge and is easy to sharpen.

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Ray Kirk
www.tah-usa.net/raker

 

[raker]

You didn't say what kind of oven you used to temper in but unless you have a very accurate temp. guage, color is a good way to tell temp. At about 400 deg, the clean freshly ground blade will be gold with tints of blue. I only temper twice as that is what is needed and the third time was considered just in case.
I use a lot of 52100 and my lowest tempering temprature is 425 deg. and for the bigger knives, 500 deg.. It works for me and the temps. may even be wrong but that is what my oven says.

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Ray Kirk
www.tah-usa.net/raker

 

[was4u]

thanks guys! I have been doing the brass rod test for a couple years now. I had a guy question my heat treat a while back and wanted to get some opinions from other makers.