February 22, 201610 yr http://http://i665.photobucket.com/albums/vv15/tim_ingersoll2/Mobile Uploads/20160221_130252_zpsgreeyytp.jpg Hi all, I thought I would share my newest creation.
February 22, 201610 yr Author After thinking about it, I suppose it would have been nice if a description was added. This little skinner/bushcraft knife I came up with is made from 5/32", 1095, it is my first attempt at heat treating after exhaustive research on it. I heated it in a charcoal forge to non-magnetic and brine quenched it (no pings). I gave it 3, 1 hour cycles at 360 for tempering. It has a single bevel and took a razor edge, which after cutting packing tape, summer sausage and cheese, is still popping hair with no touch up, might I have had some beginners luck?
February 22, 201610 yr Author Thanks for the kind words I am happy to accept any advice ya'all are willing to part with.
February 22, 201610 yr Welcome Whimpy, Knife looks great. Add your location to your profile so we know where you are. You never know who might live near you.
February 23, 201610 yr Alright, well, I don't have much in the way of critique, just a couple of notes: Because you did a brine quench, which runs a high risk of cracking and warping, I would probably avoid it for blades with only a single bevel because the uneven geometry will want to warp. Looks like there might be a little nick/hickup in the exposed tang leading out from the handle into the blade that could have also potentially gone awry in the quench - the future make sure your profile is smooth before any heat treat. Did you do any normalizing before quenching?
February 23, 201610 yr Author No, I was working with annealed steel and it was stock removal done mostly with files so there was very little heat generated, I also noted the little imperfections in the profile you noted, I should have noted it pre-heat treat, but I was rushing to get it done so I could start testing the design and the heat treatment, could of blown the hole test. Interesting thought on the single bevel, I did not realize that it would cause problems as I left the edge a little thicker than a dime.
February 23, 201610 yr Beautifully crafted! thanks for the inspiration. I think I'll try my hand at a nice skinner next.
March 6, 201610 yr Author Update: Finished a a Chef Knife for my son. http://http://i665.photobucket.com/albums/vv15/tim_ingersoll2/Mobile Uploads/20160306_174739_zpshjph9fmc.jpg http://http://i665.photobucket.com/albums/vv15/tim_ingersoll2/Mobile Uploads/20160306_174113_zpsrpitgek6.jpg Hope he likes it. It is oil quenched 1095 Japanese grind front and back. Gun blued above the blade road.
March 8, 201610 yr Nicely done, I like the laminate. There's a little gap where the handle and tang meet, was that intentional? It looks like a guard was intended to be there
March 8, 201610 yr Author Thank you! That was intentional, I had seen that done on several examples of traditional Deba knives, I also refined the handle as I found it a bit clunky and finished honing it. It took a razors edge and my son loves it. P.S. the best new is I finally figured out how to properly post pictures!
March 8, 201610 yr A.G.Russel once put a razor edge on an aluminum beer can he folded over and hammered flat; tell us how the edge holds up in use! Good alloy and proper quenchent; what did you draw it to? Triple normalization first? Triple tempering?
March 8, 201610 yr Author Annealed 1095, worked with files and sand paper, so no normalizing needed Brought to non-mag, quenched in olive oil at 130f, 2 cycles of 1 hour at 360f. No visible defects in the blade. You are correct, the test will be how it performs over time.
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