[modeleng] Re: Any knife makers on the list?
- From: "Terry Lane" <tel@xxxxxxxxxxx>
- To: <modeleng@xxxxxxxxxxxxx>
- Date: Sun, 1 May 2005 19:06:32 +1000
I always heat the blades for hardening in the forge, but use the oxy torch
to draw the temper - with a bit of practise you can put the hardness exactly
where you want it.
> Have to say I agree with Tel. The Japanese discovered this when making
> Samurai sword blades and use clay to restrict the area that was being
> tempered..
>
> Andy
> ----- Original Message -----
> From: "Terry Lane" <tel@xxxxxxxxxxx>
> To: <modeleng@xxxxxxxxxxxxx>
> Sent: Sunday, May 01, 2005 6:37 AM
> Subject: [modeleng] Re: Any knife makers on the list?
>
>
>
> Well now I have to disagree on this a bit. Ideally a knife blade should
NOT
> be evenly tempered. It should be hard at the edge & get progressively
softer
> toward the back (spine) of the blade. Also the tang should be considerably
> softer than the main blade. This will increase the toughness and
durability
> of the blade & lessen the tendency for it to snap off first time you try
to
> dig a witchetty grub outta a black wattle tree trunk.
>
>
> > At what temperature and length of time should it be
> > baked in its bed of Sand?
> >
> > Al
> > --- Pendragon <idpriest@xxxxxxxxxxxxxxxx> wrote:
> > > Al,
> > >
> > > It is important to temper the blade in a unifom way,
> > > one way this can be
> > > achieved is by placing the article in a tray of sand
> > > and then heating in =
> > > the
> > > domestic oven [it follows to do this when Erine is
> > > out having some =
> > > retail
> > > therapy]by heating in this way temperature gradients
> > > are avoided thus
> > > providing an even temperature.......you could do
> > > this whilst cooking the
> > > Sunday roast........what is important is to control
> > > the rate of
> > > heating....'food' for thought perhaps.
> > >
> > > Regards, IP
> > >
> > > "Life should NOT be a journey to the grave with the
> > > intention of =
> > > arriving
> > > safely in an attractive and well preserved body, but
> > > rather to skid in
> > > sideways, Champagne in one hand - strawberries in
> > > the other,=20
> > > body thoroughly used up, totally worn out and
> > > screaming WOO HOO - What a
> > > Ride!"=20
> > > =20
> > > Priest & Sons Model Engineers
> > > http://www.kinvermes.pwp.blueyonder.co.uk/p1.htm
> > >
> > >
> > > -----Original Message-----
> > > From: modeleng-bounce@xxxxxxxxxxxxx =
> > > [mailto:modeleng-bounce@xxxxxxxxxxxxx]
> > > On Behalf Of Terry Lane
> > > Sent: 30 April 2005 22:04
> > > To: modeleng@xxxxxxxxxxxxx
> > > Subject: [modeleng] Re: Any knife makers on the
> > > list?
> > >
> > >
> > > I seriously doubt if you could get a good temper in
> > > a kitchen oven Al.
> > >
> > > I generally heat the tang with a torch & watch the
> > > colours run. You =
> > > could
> > > also try laying it in a shallow tray of tallow and
> > > burning the tallow =
> > > off
> > >
> > > > If there are, I need some advice. Someone posted
> > > on a
> > > > list sometime in the past about "Drawing the
> > > temper"
> > > > of a knife blade after hardening it by baking it
> > > in
> > > > his wife's Kitchen oven. Problem is, I forgot to
> > > make
> > > > a note of the temperature or the length of time
> > > which
> > > > it was baked. Can any of you help out?
> > > >
> > > > Al Messer
> > > >
> > > > __________________________________________________
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