armymedic.2 Posted January 10, 2015 Share Posted January 10, 2015 I'm working on a hunting sword that has a 21 inch blade made out of 1075. The thickness at the hilt is 5/16. Tapering down to about an 1/8 at the point. One inch wide. On my knives I leave the blade about the thickness of a dime to prevent cracking during the quench. Is that a good rule of thumb for these longer blades as well or should it be thicker? Thanks very much! Quote Link to comment Share on other sites More sharing options...
Lenaghan Posted January 10, 2015 Share Posted January 10, 2015 Simple answer yes a dime thickness would be fine, I tend to go hair thicker. Good luck! Quote Link to comment Share on other sites More sharing options...
armymedic.2 Posted January 11, 2015 Author Share Posted January 11, 2015 Thanks! Quote Link to comment Share on other sites More sharing options...
basher Posted January 18, 2015 Share Posted January 18, 2015 I would always allow a little extra thickness on a sword to allow for small corrections in warping to be ground out. However.....You can not leave the edge thicker than the thickness that will fully thru harden in the steel you are using.......leave as much thickness as you can get away with whilst getting good edge hardness. Quote Link to comment Share on other sites More sharing options...
armymedic.2 Posted January 19, 2015 Author Share Posted January 19, 2015 Thats great advice I actually quenched the blade i was talking about today and tempered it. It warped a little but all in all a good experience. I learned lots about my equipment bringing that long blade into existence. Now to tackle the hilting! Quote Link to comment Share on other sites More sharing options...
Lenaghan Posted January 19, 2015 Share Posted January 19, 2015 Warpage is something thats almost always going to happen to some degree, Glad it survived but pics or it didnt count :P Quote Link to comment Share on other sites More sharing options...
armymedic.2 Posted January 19, 2015 Author Share Posted January 19, 2015 Fair enough I will post lots more in a wip format once i finish Quote Link to comment Share on other sites More sharing options...
armymedic.2 Posted January 19, 2015 Author Share Posted January 19, 2015 Softening the spine more than the oven did. First time using hot tongs for tempering. Good trick i picked up here just the other day Quote Link to comment Share on other sites More sharing options...
Bubbasan Posted May 30, 2015 Share Posted May 30, 2015 On water quenched blades , I try for about 1/10 on the ( edge) Oil quench not so thick . A dime is a good thickness Quote Link to comment Share on other sites More sharing options...
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