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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Tempering
I have 2 ?s Some Makers pull the blades out of the oven and let them air cool from the tempering cayle and others leave the blades in and let them cool slowly with the oven. I s there a difrenc in what happens to the steel? #2 Is there any diffrenc between a 3 three hour tempering cycles, and one long 9 hour dempering one. Thanks again Dan Keffeler |
#2
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This was answered in Ed Caffery's forum. |
#3
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Tempering
Dan, I'm sure somebody will come along here in a minute and supply us with a painfully detailed metalurgical description of exactly what happens to the steel under the conditions you asked about. Until then, maybe this will help. The steel manufacturers generally specify that the steel should be removed from the oven to cool. Just as with the initial quench the speed of the cooling has an effect on the structure of the metal. Seems to me that cooling in the oven might result in a somewhat softer temper. For that same reason, multiple tempering will give different results that one long temper. I'd guess (I'm guessing here!) that a 9 hour temper in your example really wouldn't do any different than one 3 hour temper. Bottom line: follow the steel manufacturer's directions to start with. Experiment with changes to see if you get better results but don't be surprised if you find out the manufacturer had it pretty close.... |
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gkyle840, warren |
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