Monday, May 5, 2014
KN5 - HEAT TREAT & CLEAN UP
For the Chef's Knife I finished the blade a bit better, marked and drilled the scale pin holes, cleaned it up and made an envelop of stainless steel.
The HT recipe I am using is 1060°C (1940°F), 15 minute soak, plate/air quench. Tempering at 175°C (350°F) for two 2-hour cycles. Target is Rockwell 58 to 59.
Pulling the envelope out of the oven, I lost grip on my pliers and sent the envelope to the ground tip first! I have about a 3/8" wow on the end. What to do with it?
I can do nothing now as it would snap in it's current brittle state. Into the tempering oven for a few hours. One option is to try to straighten out the tip: the other to carefully grind the tip back and reshape the blade.
I worked this up to 320 grit. I'll leave it at that. Kitchen knives don't go well with mirror finishes. :-)