Quote Originally Posted by Bruno View Post
Tempering for 10 mins seems a bit short.
As it is intended to relieve stresses, longer is better. I use at least 1 hour.
Also, 62 is a bit too hard for comfort. Most people go for 60-61 because that allows for a very fine edge that it not too brittle, and not too hard to hone. 64 would be silly. It would make honing truly onerous, and result in an edge that would chip out almost by looking at it.
Agreed,
A good temper is as much a function of time as it is temperature regardless of how small the section is. I start with an hour and have never had to go to two. If I struggled to hone I would temper for a further 30 mins to 1 hour. Some guys go straight for two hours in the oven.

Joe