Knifemaking - A Work in Progress - Part 7 Heat Treating the Blade

[Danglesboy1]

first off thank for time in making the video and thank for spreading the wisdom of the riddle of steel [yes conan] plan on making a rail road spike do you advice on letting the steel cool down over night or quench . again thank you for time and wisdom.

[MrJohn714]

I notice you dont use a foil wrap or any other product, how do you control scale and de-carb? I use a product called "Turco" which I spray on my blades with an airbrush and it works quite well.

[ironmonger1969]

@MrJohn714 Turco???? never heard of it, where do you find it? Thank you!

[oneonebravo11B]

Please tell me you're gonna finish this series. This is the most informative on YouTube.

[RDPproject]

Just out of curiosity.....

Have you ever droped a knife as you removed it form the oven?

If so...how did you pick it up?

Rob.

[ironmonger1969]

After reading rons text to you and watching the vid again i realized you did fully quinch the 0-1, sorry didnt catch that the first time .

[ironmonger1969]

Thanks

[ironmonger1969]

Thank you so much for these tutorials, ive watched allof them and alot of my quetions were answered. i now have a couple of qustions. i am a new knife maker and currently working with 0-1 , i have the exact same paragon as you. could you please be alittle more specific about how you cut the transmission fluid with olive oil, formula if you may? and also since the tang is not quenched is there a chance that the heat could run back up in to the blade? Thank you ! The Beginner!

[MasterKnifemaker]

ironmonger1969 - thanks for the comments. I put 1 gallon of olive oil to 4 gallons of ATF. You'll need to experiment for your location. This works especially well at my altitude (8,500ft) but may not if you are at sea level for example.

[ironmonger1969]

Ok and thanks for your quick reply, i have to say i dont really understand all the things about elevation and such but im in ohio and the elevation is 1257 ft. in my town , Any suggestions on the quenching oil would be appreciated, Not sure if i should add more trans. fluid or olive oil ? Sorry i dont mean to be so curious but im not wanting to make inferior knives. And i realize how crucial the heat treating process is! Thanks again ! Bob

Youre knives inspire me!!!! Very , very nice

[grlangr]

Wayne, I havn't gotten this far yet so it might be a silly question. The blades look purple when they come out of the oven? Is this due to the type of steel or just a camera /lighting thing?

[MasterKnifemaker]

Gabe - that is oxidation after heat treating. Ever seen heat colored steel? The purple/blue is reached at about 425, straw color before that. It is a very thin layer that easily buffs off.

[Bornacentury2l8]

Great series! What type of oil do you use to quench your blades?

[torqueman6]

Great stuff. Can't wait for tempering but even more interested in handling. Keep them coming.

Thanks for sharing your techniques. This much good information in one spot on knifemaking is hard to find.

[RonRay]

Why did you edge quench blades #2, #3 & #5? Are those a different steel (D2 steel)?

I can't wait for more in this series!

★★★★★

[MasterKnifemaker]

You got it Ron - those were blades made from O1 tool steel. I get great hamon lines on the 1095 but prefer to fully quench the O1. Take care.

[QuietBearr]

Good thing you dont have a smoke detector in there!

Cant wait to see the finished product, and the videos on handle scale attachment!

[reasoning777]

I have seen this process being carried out with the quench tank being a mix of oil and sawdust ? / Bran, or whatever ? What's the aim behind that please, does it make a difference?

As always, a vid of 5 *, Fav & Save !!

[sraike]

Really enjoying this series. Thanks for sharing!