Tempering Damascus

[Ian Weller]

I have recently made a low layer count (54ish?) Damascus cheese cleaver out of 15n20 and 1095. Getting ready to heat treat today. I have ground in my bevels and polished it up 400 grit finish. My issue is that I will have to heat treat at the fabricating shop where I work it I don’t have access to an oven for the tempering process. So I will have to transport it home and it can take me 45mins to an hour to get home depending on traffic. I guess the question I’m asking is how long can you wait between hardening and tempering? Thanks

 

[weo]

how long can you wait between hardening and tempering? Thanks

Short answer - the longer you go, the greater the risk.
Does your fab shop have a lunch room with a toaster oven you could put it in for 30-60 min at 325F?

 

[Ian Weller]

Short answer - the longer you go, the greater the risk.
Does your fab shop have a lunch room with a toaster oven you could put it in for 30-60 min at 325F?

Unfortunately no toaster oven. I may just have to risk the possible hour or so and run it home

 

[DevinT]

You should be fine. There are many factors that can affect the blade. Austenitizing temperature, quench speed/oil, cryo, how thin it is, etc.

Edit: factors that affect things in relation to a delay between quench and temper

Hoss

 

[weo]

Thanks Devin.
Listen to what Hoss says, ian.

 

[Ian Weller]

You should be fine. There are many factors that can affect the blade. Austenitizing temperature, quench speed/oil, cryo, how thin it is, etc.

Hoss

Thanks for the input. I tempered at home and think I reached a hardness well enough suited for a cheese knife lol. Regards