julien_damours

hehe yea I will be careful ! In fact, it will soften the blade only if it is High carbon steel that has been heat treated to form martensite. Heating will make carbon diffuse out of the martensite microstructure and thus, decreasing the amount of martensite and form some pearlite wich is more ductile than martensite.

hooo, I will read on this and try it tkx for the info !!

what do you mean by ''season'' the blade ?

Hi, I have forged some kitchen knives out of coil spring. I think they were made of 1090 or 5160. I have polished my blades up to 2000 grit. But the problem is that when I use them for cutting food, some stain (blackish stain) appear on the blade and can only be removed by sanding it with the 2000 grit. Washin do not remove those stain. The worst seems to be when I cut some onion. It make an effect similar to etching the blade. So, I would like to know if there is a way to protect the blade from this. tkx a lot

haaaaa I see Thanks for the tips ! I have also seen compression style rivet, are they better ?

Hi, I would like to know which type of rivet are the best to fix a handle on a full tang knive (Bowie and Kukuri knife). I would also like to know where I can buy these rivet. I have looked on ebay and found some Corby style rivet but they look like screw and wont give a nice and finish aspect to the knife... Thanks a lot ! Best regards, Julien