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04-12-2014, 05:48 PM #1
A couple of questions. Did you smoothen out the edge before HT?
I also notice the the knives are curve upwards significantly. Did you make them like that, or is that the result of the differential quenching?
If that is the quenching, that is pretty significant and will put a lot of stress on the edge. Try leaving the hardened part thicker. Also, you have to take the deformation into account when shaping the blank. The engle between the handle and the edge on the bottom 2 knives is so large that it has to be pretty hard to use them as a knife (stressful for the wrist).Til shade is gone, til water is gone, Into the shadow with teeth bared, screaming defiance with the last breath.
To spit in Sightblinder’s eye on the Last Day
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04-12-2014, 11:38 PM #2
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Thanked: 1936No, I did not smooth out past 80 grit. The blades are shaped that way, just like the Ken Onion Shun that are rather expensive. I guess I will go thicker and smooth the cutting edge.
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Thank you and God Bless, Scott
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04-13-2014, 12:33 AM #3
A fast quenching oil for 1095 would be recommended but brine is it is. Did you do an interrupted quench? 1095 leaves a lot of decarb so leave enough of meat. What's the thickness of the edge before HT?
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04-13-2014, 08:42 AM #4
Btw, how wide is the hardened part? If it is narrow, there is going to be a lot of stress on a very thin piece of steel.
Til shade is gone, til water is gone, Into the shadow with teeth bared, screaming defiance with the last breath.
To spit in Sightblinder’s eye on the Last Day