05-04-2017, 05:54 PM
Mr. Ken, that sounds like it would have been fun to watch! Do you have any idea what size the power hammer was?
Mr. Wade, it really depends on the thickness of the blade. Especially how thick your edge is.
Kitchen knives can be tricky. You need to be in the 1 second range. I was just discussing this with another bladesmith recently. He was having trouble because his grind was crazy thin. Couldn't get it into the quench fast enough to full harden the edge.
If you leave yourself .010- .015" you have to be fast. If you leave twice that you won't have any problem.
The guys who wrap their blades are usually quenching powder stainless blades between aluminum plates.
I send them to Peters. Brad wants the edges .010" max. His HT is absolutely perfect every single time. As long as I'm doing 50 blades at a time, it's super cost effective.
Mr. Wade, it really depends on the thickness of the blade. Especially how thick your edge is.
Kitchen knives can be tricky. You need to be in the 1 second range. I was just discussing this with another bladesmith recently. He was having trouble because his grind was crazy thin. Couldn't get it into the quench fast enough to full harden the edge.
If you leave yourself .010- .015" you have to be fast. If you leave twice that you won't have any problem.
The guys who wrap their blades are usually quenching powder stainless blades between aluminum plates.
I send them to Peters. Brad wants the edges .010" max. His HT is absolutely perfect every single time. As long as I'm doing 50 blades at a time, it's super cost effective.