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Old 08-10-2004, 01:29 PM
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chrisinbeav chrisinbeav is offline
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Question Oven tempering?!

Does tempering in a normal kitchen oven really work? I am trying to figure out how I am going to make my first, from sctrach, knife. Most likely a stock removal as I have no way of forging at this time. However, I will still need to temper the blade once cut to shape. Any advice would be appreciated...
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Old 08-10-2004, 01:39 PM
AwP AwP is offline
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It will work fine for tempering alot of blade steels. The simpler steels rarely go above 500F for tempering, which is within the range of a regular oven. However, tempering is the second part of the heat treat process. First it needs to be hardened which will need heat alot hotter then your oven, You can use a propane torch for a smaller blade, or make a little forge for larger ones.

~Andrew W. "NT Cough'n Monkey" Petkus
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Old 08-10-2004, 01:40 PM
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SKIVIE SKIVIE is offline
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Chris, Yes your home oven will work but your better half might not be to happy if your quenching in oil.....tends to smell a little. Your best bet would be to head to the local thrift shop and purchase a little toaster oven that might only cost you a few bucks. You can buy those things new for I think under $20. I have mine out in the garage next to my smaller forge and quench tank and it works like a champ.


Shane Ivie Handcrafted Knives
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Old 08-10-2004, 02:49 PM
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sjaqua sjaqua is offline
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I temper in the kitchen oven, but I have to watch it like a hawk. You see it is very old and very much in need of replacement. It will not keep a constant temp. And, more then most ovens I have to use an oven thermometer. But, you should do that even with a new oven, just in case. Ovens are not highly accurate devices.

Scott B. Jaqua
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Old 08-10-2004, 02:59 PM
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SteveS SteveS is offline
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Yeah what Scott and friends said. I ruined a few in my oven. Even with a thermometer I think my home oven spikes. Pre-heating for a long time I think will even out the temp or first heating with bricks in the oven. But, I switched little toaster oven too with a good thermometer and am quite pleased.


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Old 08-10-2004, 03:30 PM
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Burchtree Burchtree is offline
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I still do mine in the ol' kitchen oven, but I have thermometers in there (oddly enough, it's right on too. :cool: ) I quench in water or canola oil so the smell isn't too bad.

Michael Burch
Full-time Knife Maker
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Old 08-10-2004, 04:34 PM
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Chris_Crawford Chris_Crawford is offline
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Just a quick tip.... If you clean your blade good with Windex prior to temporing it in the oven, it will not stink things up. Windex works great for getting all of the oil off the blade.

Chris Crawford

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Old 08-10-2004, 09:07 PM
stoneman stoneman is offline
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I have done it in the oven, but will be switching to a toaster oven.
I think it will be more economical, with less of an area to heat.
Plus in this summer heat, leaving the oven on for a 4.5 hour stretch (triple temper) is borderline insane! :evil

Dean McKay

NT Yard'n Ape McKay

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