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Heat Treating and Metallurgy Discussion of heat treatment and metallurgy in knife making.

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Old 04-08-2014, 04:55 PM
Radar Radar is offline
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AEB-L / 13C26 Heat Treat Question

I'm using Aldo-sourced .070" thick AEB-L for the kitchen knife KITH, but I figured this question was best suited here.

My procedure:
Preheat oven to 1950F
Insert blade, wrapped in foil
Allow oven to come back to temp
Soak 15 minutes
Plate Quench to just cool enough to gingerly handle with bare hands
Allow to cool to shop temp ~60F
Dunk in dry ice/denatured alcohol bath for 20 minutes
Bring back to room temp
Temper at 300 F for ~1:15
Repeat cold / hot two more times for a total of 3 cool/temper cycles

I was targeting ~62 for my hardness but when I tested it today (HT occurred on Saturday, if the time elapsed matters) at 64 and even a couple as high as 65. That;s a good thing,,, means my HT was effective.

My question is, will that hardness be too brittle for a chef knife? (I suspect so) And secondly, can I get by with a single additional temper cycle and at what temperature to achieve my goal of 62?

Thanks everybody.

-Radar
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Old 04-15-2014, 05:36 PM
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mete mete is offline
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Join Date: Sep 2004
Location: NY State
Posts: 777
350-400 F should do it .
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back, blade, chef knife, cold, handle, heat, heat treat, hot, kitchen, kitchen knife, knife, shop


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