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Their 11 second quench oil is well suited for O1, I've been using is with good results. -Kurt

I'm partial to wood. If it were mine, I'd consider curly maple for the "ivory" and black dyed curly maple for the "ebony", (both stabilized). I think even dyed black, some of the chatoyancy (grain pop) in the wood would still show through. Not sure I can make any recommendations for the...

Ditto that. Great on boots too.

What grinder attachment do you use to grind the clips? I've seen it done using the bottom half of a 8" wheel, but I only have a flat platen. What I was considering doing, is fixing a 45 deg guide to the tool rest of my KmG and using that to maintain even bevel angles. That method would be...

"it doesn't matter how large your shop space is.....you equipment will quickly grow to overfill it! :smile:" That's my schight:space ratio,,, it doesn't matter how much space you have, you'll collect enough schight to reach a 1:1 ratio.:sad:

I wasn't able to get better pictures of the fracture surface. I was, however, able to get some hardness values,,, and I was a big disappointed. The as-quenched tip that I broke off tested at 63.5 (it got kind of hot when grinding away the decarb layer,, could it have tempered back the...

Yeah, for a short distance back from the point, the spine of is beveled at, say, 45 deg., but not sharpened. The geometry helps with piercing cuts. -Kurt

I'm making a couple of hunters with clip points. Would I be better off to grind the clips (back bevels) before grinding the primary bevels, or vice versa? Thanks -Kurt

Thanks all. I have a supplier that probably has a microscope that's capable of taking pictures. I'll see if I can get a snapshot of my cross section.

Below is a picture of a cross section from a blade I just heat treated. It's 1/16" 1095. Here's the process I followed: Normalize for 10 minutes each at 1575, 1475, 1400, air cooling to black between each. Austenized to 1475 and quenched in park's 50 Spheoridized at 1300 and allowed to cool...

All of my experience with AEB-L has been with thin stock, thus, I've heat treated prior to grinding. I've got a couple of blanks on my bench in .136" stock, so there's a greater amount of stock to remove, so I'm considering doing a portion of the grind before HT. If I do a near-complete grind...

Thanks guys. You shoulda' seen his eyes when I opened the oven and it was bright red inside. OOHHHH, COOOOOL! :52:

Stabilized wood also helps a lot. The pores in the wood are impregnated with a polymeric stabilizing agent and significantly reduces the metal dust from collecting in the open grain of the wood.

About a year ago, my nephew (age 9 at the time) came up to my place to see my new puppy. While he was here, I asked him if he'd like to help heat treat a blade. Well, that blade has been sitting in the rack ever since and I decided it wa time to finish it up and give it to him. The blade is...

For kitchen applications I'd suggest in the 62-63 range, for field use probably more like 60 to add a little toughness. This is a great steel, I'm sure your buddy will love the knife. -Kurt

I don't own a hardness tester, (I patronize a machine shop who has one and they let me use it for free) so I'm not able to get pre-temper readings, however, following a 300F 2 hour temper I get about 65 HRC, which I believe is pretty close to as-quenched hardness. Following that, 375-400 for 2...

Stunning! Love the use of copper in the last one pictured.

The short answer is yes. A little terminology clarification, however. Annealing brings the steel back to full-dead-soft and won't have any appreciable spring characteristics. Tempering back sufficiently from full hard, however, will produce a fine spring. Having never intentionally made a...

Try this. Chuck the punch in the drill press and turn it on. Instead of trying to file it while turning, use a dremel tool with a fine grinding wheel. Hold the dremel parallel with the drill press table and very gently grind the point to desired sharpness and angle. Basically, you're...

I use the McMaster oil with good success, similar to Scott, I get 65 out of quench and temper back to 62. I only have a gallon, but so far it's been enough. I quench tip first, so to get enough depth to quench a knife of about 12" or so, I needed to get creative with my quench bucket. I was...