Tempering Line question

H

hollowdweller

Joined
Sep 22, 2003
Messages
13,182
Hi,

I was cleaning some rust off of my Ganga Ram with Naval Jelly, which I believe is phosphoric acid? Anyway I got this:

http://www.knifeforums.com/ubbthrea...7&page=0&view=collapsed&sb=5&o=14&fpart=&vc=1

Is the lighter area the tempered area? If so I'm amazed because I have rolled the edge in the past in the rear third of the lighter area. I took a diamond steel followed by strop and sandpaper and took the edge there back farther and haven't had any more problems with it but if this is the tempered area I'm suprised how far foreward and back it extends!
 
Pickle eating while cleaning khukuries is not recommended. :)

On the blades I've etched, I've never seen a temper go back that far. Then again, I've only etched a handful of em'.
 
Yep...that be the area. Depending on who made it, I've even seen longer.
 
"Throwing pickles in the air and cutting them in half."



Oh no. I can see a future khukri Khonvention now,

"Slow pitch pickles game will start at 1:00; This year, a breathalyzer test is mandatory, and I personally would like to thank Pen for his beautiful work incorporating sliced body parts from last years' khonvention into handles.

Play Pickle !!!"




Kis
enjoy every sandwich
 
hollowdweller said:
1- Is the lighter area the tempered area?
If so I'm amazed because I have rolled the edge in the past in the rear third of the lighter area.

2- I took a diamond steel followed by strop and sandpaper and took the edge there back farther and haven't had any more problems with it
but if this is the tempered area I'm suprised how far foreward and back it extends!
Click to expand...
1- Yup.:D

2- Tsimi, often when a knife is heat treated and tempered back to a softer state using the usual method, instead of the kami method, there will be an area of soft steel, or iron maybe because there's no carbon in it, along the cutting edge.
And having no carbon in it along the area it is dead soft and will roll easily.
Once the material is removed you're down to the actual hardened and tempered steel and good to go.
I suspect that's been the problem with this khuk. I've had the same thing with a couple of mine.
When I get a new khuk I always run a really good file all along the edge just to see if there may be any hard areas under a soft edge.
I don't file enough to change the configuration of the edge but just enough to make sure I ain't missing anything.
If the file suddenly starts skating over an area that was softer I know I've hit pay dirt so to speak and have more of a hardened edge than most.:D

To maybe make it sound simpler:
During a regular heat treatment where the whole blade is brought to critical temp the thinner edge will often have all the carbon "burned" out of it. The smith almost always removes all of this material when finishing up the knife because he is looking for an edge that is hardened its full length.
A kami is only going to worry about the sweet spot.
 
Yvsa said:
1- Yup.:D

2- Tsimi, often when a knife is heat treated and tempered back to a softer state using the usual method, instead of the kami method, there will be an area of soft steel, or iron maybe because there's no carbon in it, along the cutting edge.
And having no carbon in it along the area it is dead soft and will roll easily.
Once the material is removed you're down to the actual hardened and tempered steel and good to go.
I suspect that's been the problem with this khuk. I've had the same thing with a couple of mine.
When I get a new khuk I always run a really good file all along the edge just to see if there may be any hard areas under a soft edge.
I don't file enough to change the configuration of the edge but just enough to make sure I ain't missing anything.
If the file suddenly starts skating over an area that was softer I know I've hit pay dirt so to speak and have more of a hardened edge than most.:D

To maybe make it sound simpler:
During a regular heat treatment where the whole blade is brought to critical temp the thinner edge will often have all the carbon "burned" out of it. The smith almost always removes all of this material when finishing up the knife because he is looking for an edge that is hardened its full length.
A kami is only going to worry about the sweet spot.
Click to expand...

That.s gotta be it. No problem with the bowie that rolled anymore either
 
Yvsa said:
there will be an area of soft steel, or iron maybe because there's no carbon in it, along the cutting edge.
Click to expand...
which I think is why some khuks really do 'get sharper' / better with use,
the soft bits get worn away.

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