Warped Blade

[mwhuston]

I had my first warped blade today. I guess it had to happen.
I was heat treating a hollow grind that I had made the other day and it was a little thin on the edge, but I figured I'd try anyway. EPIC Fail.

[jdale]

Wow, and to think I have complained about warping blades before. Next time I get a warp I will look at this pic and say "It could always be worse"

I say sharpen it, and tell people is a new take on a Kris.

[RedstickJP]

its a pretty bad warp, but at least it looks cool. I'd def put that on display...or sell it as a really cool paper weight. Haven't had one warp on me yet.....but since I've only made one blade I'm sure the warping will come later lol.

[Ray Rogers]

If that becomes a habit you might want to consider post-HT grinding....

[Ed Caffrey]

WAY too thin prior to heat treating. Of course it will vary blade to blade, but generally when I heat treat, the edge(s) tend to be around .125" (1/8") or more. On most blades 1/8" or less, they get profiled, then heat treated....and all the bevels ground post heat treat.

[mwhuston]

Thanks Ed and Ray,
I will probably start grinding post HT. My grinder is kind of fast and I was afraid of overheating the blade, but I can do it that way. I just have to be careful.

[Doug Lester]

Be careful and quench in water between each pass on the grinder if you have to and watch putting too much pressure on the blade.

Doug

[samuraistuart]

I have never found a reason to go over .030" on an edge for carbon steel. Brine quench, Parks quench, canola quench.....I actually do .020" and never have an issue. At .015" for carbon steel, depending on how thick spine is and how tall grind is, you might get the dreaded bacon edge. Looking at the pic, from what I can see....that edge is WAY too thin.

Many smiths grind post heat treat on 1/8" and thinner, but I don't. I find it easier to grind steel in the annealed state!