carburizing

[greer]

tell me I cant, and I will!

does any one do localized carburizing for a harder blade? if so, what do you use?

[Ray Rogers]

I've never heard of it being done and can't really imagine why it would be desirable. Any good blade steel - carbon or stainless - can reach a Rc 60 easily. How much harder would you want it?

Give us some clue about the steel you are using and what you are trying to accomplish and we might be able to come up with a better answer for you.

The only localized hardening process I know of is case hardening. That process isn't used on knife blades since cutlery steels don't need it .....

[greer]

I agree, most tool steel, stainless steel and obviously high carbon steels have more than enough carbon for a hard enough blade. I was thinking more for medium carbon steel or just to create a better hamon. or possibly using a tough steel that is not hardenable to create a tougher knife to with stand more rigorous abuse. or just for the purpose of experimentation and knowledge.

[AwP]

I've heard of people doing that, just not on knives... usually it's anvils or hammers. It might be an interesting experiment to try on a knife, let us know if it works out.

There's modern products and also the old-timey way of using some high carbon filler material like charcoal or ground hooves. I can't give too much more detail, never having done it, though I think some of the folks down in the Outpost might be more familier with doing that kinda stuff... definately not a newbie subject.