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After learning that grain refinement and normalizing are not the same thing, I was left with the question of how do I refine grain? Unlike some of you who know what you are doing, I am confident that I regularly overheat steel when forging. I don't do it on purpose, I'm just not that good at...

I’m looking at a HT oven (probably a Jen-Ken) and wondering if it’s worth the $$ to pay for the controller upgrades. What do y’all have? Does anybody have one of the 3 button outfits?

Background before the question: I have been making kitchen knives lately. Mostly out of 80CrV2. I usually have a spine thickness around 0.10” and I grind the edge down to about the thickness of a dime (0.05”) pre-HT. I’ve been quenching in warm canola oil with pretty good results but I get the...

Sometimes you get an idea that you think is brilliant but then wonder, “If this is so brilliant, why aren’t other people doing it?” Today I had one of those. I saw this this galvanized pitcher and thought I could use it as a quench tank. I’d pour the oil from my plastic jug in to the pitcher...

I screwed up a bowie I was making from a rasp. So... I broke it to look at the grain. Would you say this is course grain?

I’m planning to get a section of pipe to stick in to my forge and use as a baffle (or muffle, or whatever you call it) when I’m heat treating and I was wondering what kind of wall thickness people have been using. My forge is an 18” 3 burner (venturi) with a 4 x 6 opening and I’m thinking of...