[bhartley]

I’m trying to finish my first proper knife, and I foolishly ground too much material away before hardening, now the blade is too thin and keeps warping when I quench it.

I am working with salvaged leaf spring steel which I am assuming to be 5160.

I am using new vegetable oil at 130F-160F for the quench. Quenching the whole blade seems to produce less warping than an edge quench.

I don’t think I will be able to quench the blade without it warping. How much will I be able to straighten the blade after tempering to 350F?