Ok, Me and my father in law have made a couple of knives. Thing is, so far we can only use 18/8 stainless steel, so we think it's that( on steel is stood HNR 1.4571 TYPE 316T HEAT 241177 23594). We grind it out and shape it from a plank of it he gets from work. I have no idea if this is good or not, but that's all we can get so far. I've read a lot of edge quenching only here with a search. SO, when I take the the blade out of the wood oven and it's non magnetic, go to quench it(think he uses tractor oil) drop it to cover the edge. How does the top cool? In room temp? Also, heard much about triple quenching. Does this mean you heat it up each time til red and quench, than repeat 3 times? Sorry for all the questions. I appreciate any replies. Thanks
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Tempering, Quencing???
- Thread starter SkarpKniv
- Start date
If the steel you are using is not a high carbon steel, when heated to red and quenched, it will be annealed. This is one way the SS boat props for racing are annealed so they don't loose a blade after a couple of races. They become work hardened from flexing during the race. If you want to make a knife, you can buy some stainless from Texas Knifemakers Supply of a known quality and after you do all your work on it, send it back for heat treat. Or you can buy some blanks ready to add your choice of handle material. It is kind of heart breaking to spend a lot of time on making something and then it turn out to be junk. Been there and done that. There are several supply companys that can help get you started with the basics. Check out some of the books available also as some are very good reading and informative.
Shipping from texas to norway would probably cost me more than the steel. Live in a small town, guess I have to look harder for some steel than. Ok, regardless of the steel, WHEN I do find some good stuff and I want to edge quench it. how is the top cooled?and what if you have a lil top edge, like say 1/4 of the top. thanks