Md2Hunt

Yes with a plasma cutter and I don't heat treat after.

Speaking of knife hardness, I have never had a harder knife than my Uncle Henry. It is stamped LB7 and was difficult to resharpen back when I was new to knives. Now it's sharp and it stays sharp.

All good info. Frosty, I believe you hit it on the head. I thought this could be a possible chemical reaction rather than heat. It was some fillet mignons wrapped in bacon and very juicy. Rich said oxidation also. Thanks again for al the help.

Thank you for the comments. Is there a better machinable steel for someone not set up to heat treat? Blades are all I have ever used.

I will give that a try. Thank you!

I actually use circular only but never thought about what possible abuses the blade could have been through before winding up in my hands. Thank you for this info as it is quite helpful.

Thank you both for your replies. Rich, It is like a swirling blue-purple. What is most peculiar to me is that steak on a grill is roughly 150-160 degrees when done. That shouldn't discolor under a low temp like that correct? I have used a 25 yr old Schrade Uncle Henry as my steak knife on many hunting trips and it's still shiny. Thomas, I guess I prefer a harder knife because I like a knife that holds an edge rather than a knife that is easier to sharpen. Most of my knives are gifts but if I start selling them, I'd like to know that they will hold up and that the method I use is effective. You are absolutely right though in building to suit their needs. Thank you for the info on the chart.

Hey all, I make knives from a large sawblade that I acquired from a sawmill. Blanks are cut with plasma and I am very careful not to overheat while dunking in water in between each pass on the sander while shaping. I then go straight to polishing. These knives seem to hold a fairly good edge. Can anyone give me feedback on wether or not I should be taking an extra step to heat treat? I've been told this steel should hard as is as long as I don't heat to much. Also I have another issue. I was cutting a hot steak on the grill on Saturday and my knife turned colors. Like a mother of pearl swirl almost like it was overheated. Looks like it has to be re-buffed to remove. Anyone ever have this happen? Can anyone help on these 2 questions? Thank you, Lance