So i just made my first batch of 4 small kitchên knifes.
steel,is 80CrV2 (or 1.2235 as we call it in Europe). Thickness at the spine is just under 3mm.
Hardened at 830°C / 1526°F in my electric oven and quenched in canola oil (45°C / 113° F)
2 blades came out all bent and I broke them trying to straighten them out before the tempering, gotta learn the hard way.
But at least this way I could put them under the kids cheapo USB microscope.
So here are the pucs
The 1st one is of a knife that I had to put through the oven 3 times before the file would slide over it, the final time I left it 10 minutes in the oven. So in all it will have spend approx 20 mi utes at 830°C.
The 2nd and 3rd are from the second knife, it spent 6 minutes in the oven.
What do the experts think about the grain?