[modeleng] Re: Any knife makers on the list?
- From: "Terry Lane" <tel@xxxxxxxxxxx>
- To: <modeleng@xxxxxxxxxxxxx>
- Date: Sun, 1 May 2005 15:37:54 +1000
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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