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Just curious, how are you controlling the heat on your initial hardening quench? Oven...Magnet...Eyeball? and what quenchant medium at what temp?
Why I'm asking is that there is the potential for quenching the blade at too high a temp that can cause edge holding/sharpening problems as well.
I've used a lot of 1084, and have always been able to remove the final burr with either a light buff or leather strop.
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Carl Rechsteiner, Bladesmith
Georgia Custom Knifemakers Guild, Charter Member
Knifemakers Guild, voting member
Registered Master Artist - GA Council for the Arts
C Rex Custom Knives
Blade Show Table 6-H
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