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    Building a ht oven?

    There are many many subtle things to work out, i built my own and in some ways i think it came out better than the same money will when bought... but in many aspects mine came out worse too... I would go with a variable output PID and a solid state relay and a big fat thermocouple that ages...
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    Oil Quenching 154CM

    It can be done, but it is not ideal... oil quench is fine, no problems but the gas forge is a bit iffy, high alloy steels need to soak at the right temperature... or close to it for a good long while... that is hard in most forges, maybe with one purpose built for heat treating, but not for the...
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    Who else gets into a total funk when their heat treat numbers turn out low?

    It is not so much that it bothers me that heat treat is a point low, it is that i don’t know what went wrong... and i dont know which way it went, soft due to RA or grain size or some other experimental error... Well i think i know what went wrong this time, it seems that possibly my...
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    good steel for a chef knife

    That is the truth aebl and O1 and k490 i can get sharper than elmax, and stable but the difference is way beyond what normal people even remotely consider discernible... My prefered way to sharpen is to apex on 1000grit diamond at about 10deg then strop edge trailing on 2000 wet stone and then...
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    good steel for a chef knife

    Low temper or high temper? Reason i ask is that elmax at 61.5 very happy at 12dps in a pro kitchen... so i have to wonder if you say reasonably sharp... are your standards exceptionally high or can the sharpening improve...
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    Some of my first straights - need to make mwoar razors!

    Straightrazor place forum has a lot of info... there be snooty people but lots of theory about geometry... basics... Cutting edge between 2” and 3”, grindheight 3.5-4x blade thickness... cutting edge 4/1000th”? or 0.1mm or less...
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    As a further introduction a few of my kitchen knives

    Thanks C Craft, Ted!
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    As a further introduction a few of my kitchen knives

    Dancing with the water demon on 1085 has it's price...
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    Chef knives project.

    It is more to get a flattish convex without a platten, but if i heat treated after removal then files could still be good to get a flat convex...
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    As a further introduction a few of my kitchen knives

    That other hamon blade got handled... and another hamon blade got... well... shorter
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    Chef knives project.

    You could do a 10" hollow in the middle - to edge side 1/3rd of the blade followed up with a slackbelt conves to the edge... an S- grind a la Robin Dalman... it is good with food release and as you manage to get it thinner, it will be very good for low cutting effort... but it is not a beginner...
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    Man O Man this is cool.

    Git your ass in the shop?
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    knife hardness

    you get fairly blunt tools that takes impact, and you get very sharp tools that must cut lots - but dont get beaten up... pick those steels that were designed for the type of tool you want and use the steel manufacturer's range of hardness to make heat treat decisions... for a sharp knife i...
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    Some of my first straights - need to make mwoar razors!

    grinding this thin is a challenge, but well worth attempting, all other grinding will seem easy after though...
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    Some of my first straights - need to make mwoar razors!

    thanks Johan, it is purple heart over african blackwood liners... pink ivory would be really good looking, i have some...
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    Some of my first straights - need to make mwoar razors!

    I am a straight razor novice, but i like them!!! These are all O1 and wood scales
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    M.Tregor and Sons restoration

    that looks very tastefully restored... understated but with finesse...
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    Lots of questions about blade material! Please forgive me!

    Camping and boating i would probably err on the stainless side - but that would require sending it out or asking a maker nicely... i must say - i would just ask them wht steel they like to heat treat and get that... The heat treat is as important if not more important than the steel for your...
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    good steel for a chef knife

    If O1 doesnt hold an edge in the kitchen something is wrong woth heat treat or you are overheating edges... i regularly make kitchen knives with 7-10 degree per side edges from it
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    As a further introduction a few of my kitchen knives

    The latest a sujihikhi about 12” blade 300mm... Pink ibory and african blackwood...
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