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I am making a series of knives using 1095, 1084 and 5160. Which blades would, or should, have the best edge retention. Please assume the blades all have the same edge geometry, and I am using the same hardening and tempering for all. The shop is in the style of around the year 1850. No electricity. To be specific, after normalizing I heat to non magnetic and let the work soak for a few minutes and then quench in canola oil . After hardening I take the work home and, within 3 or 4 hours, temper it to around 400 to 425 degrees Fahrenheit in my kitchen oven. I'm using separate a type K thermocouple to indicate the temperature because the oven controls don't indicate the temperature very well. Any suggestions would also be welcome.