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Heat Treating and Metallurgy Discussion of heat treatment and metallurgy in knife making. |
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#1
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AEB-L / 13C26 Heat Treat Question
I'm using Aldo-sourced .070" thick AEB-L for the kitchen knife KITH, but I figured this question was best suited here.
My procedure: Preheat oven to 1950F Insert blade, wrapped in foil Allow oven to come back to temp Soak 15 minutes Plate Quench to just cool enough to gingerly handle with bare hands Allow to cool to shop temp ~60F Dunk in dry ice/denatured alcohol bath for 20 minutes Bring back to room temp Temper at 300 F for ~1:15 Repeat cold / hot two more times for a total of 3 cool/temper cycles I was targeting ~62 for my hardness but when I tested it today (HT occurred on Saturday, if the time elapsed matters) at 64 and even a couple as high as 65. That;s a good thing,,, means my HT was effective. My question is, will that hardness be too brittle for a chef knife? (I suspect so) And secondly, can I get by with a single additional temper cycle and at what temperature to achieve my goal of 62? Thanks everybody. -Radar |
#2
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350-400 F should do it .
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Tags |
back, blade, chef knife, cold, handle, heat, heat treat, hot, kitchen, kitchen knife, knife, shop |
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