Quote:
Originally Posted by jmccustomknives
Steel with a course grain structure is usually hard but weaker than steel with a fine grain structure. You wouldn't necessarily need to break a blade, just do a piece of that steel exactly as you do the knife.
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That makes perfectly good sense. However, what would that course grain indicate as far as fault in the heat treat? Coarse grain = too hot temp of heat treat or too cool? And depending on that, what increment of temperature correction should be used to re-test?