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The Folding Knife (& Switchblade) Forum The materials, techniques and the designing of folding knives. |
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#16
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Quote:
For everyone's sake, each batch of steel that comes from the steel mill is slightly different in chemistry. The mills must have some tolerance, so they publish a range. That means that a blade made from one batch may vary a little in hardness than a blade from a different batch of steel. That's why I creep up a little on the final tempering temperature as someone mentioned above. Once I know the exact results of the first blade, then I use the same formula for the next blade made from the same bar. CPM steels are much more closely controlled in chemistry than open hearth steels. Multiple tempering cycles at increasing temperatures won't do any damage. |
#17
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thanks Don, I have a hardness tester that I use, what is the idea spring hardness for ATS 34 I would like to be in the 45-48 range?
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#18
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I'd say anywhere between 40-50Rc. A lot depends on the size, thickness, length and width of the spring. The thinner it is the easier it flexes, so a thinner spring may operate correctly even though it's 50Rc. A really wide spring needs to be a little softer in order to operate without too much pressure.
Of course the distance from the operating end to the fulcrum, the middle pin, has a lot to do with operating pressure too. There are too many variables to have one rule of thumb. It all depends on the geometry and steel used for each knife. If a spring is too hard to operate but heat treated correctly, the operating pressure can be adjusted by thinning the spring in the area where it flexes. |
#19
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No need for apology's, I had a little trouble the first time I started heat treating my own springs so I know what you going threw. Just take you time and follow the good advice you got from Don and others hear and you'll be fine. Kirby |
#20
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thanks Kirby and Don, I will start a test part this weekend and try to establish the correct formula for my equipment.
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blade, knife |
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