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My custom knife making hobby

Discussion in 'Off-Topic Discussion' started by hitech, Feb 17, 2018.

  1. Feb 21, 2018 at 8:37 AM
    #61
    wilcam47

    wilcam47 Keep on keeping on!

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    how do you do your heat treat?
     
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  2. Feb 21, 2018 at 8:37 AM
    #62
    wilcam47

    wilcam47 Keep on keeping on!

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  3. Feb 21, 2018 at 8:40 AM
    #63
    Sandytaco14

    Sandytaco14 IG: qstaco17

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    Nah me and him gonna codesign this shit and sell it to y’all for 400 a piece.
     
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  4. Feb 21, 2018 at 9:09 AM
    #64
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    I'm out then! :anonymous:

    I built a homemade brick forge and use a Thermocouple to read the temps. I heat my O1 to around 1525-1550, soak it for about 4-5 mins while moving the knife in/out of the forge slowly. Then check with magnet to make sure it's non-magnetic, put it back in the forge for about another minute then quench in 125 degree Canola oil. For the thick 5160 stuff and I do the same but normalize the blades twice first to eliminate grain growth. Not sure it helps, but it doesn't hurt.

    For tempering, I put them in a PID controlled oven at 425 for 2 hours, let cool to room temp, then 425 for 2 more hours. Then cool, clean up and onto the next phase.
     
  5. Feb 21, 2018 at 9:17 AM
    #65
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    I'm interested in doing some, but this all comes at a cost to me. While metal isn't super expensive (carbon steels), the bigger the blades the pricier it gets, I'd have to have a heat treat oven/forge that will handle larger blade material. Right now doing 4-5" blades (8-9" overall length) isn't an issue, anything larger and I might have to expand my forge a bit. Not impossible, but getting an even heat in a bigger oven takes some trial and error.
     
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  6. Feb 21, 2018 at 12:22 PM
    #66
    Sandytaco14

    Sandytaco14 IG: qstaco17

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    Understood. Just let me know, I’m not asking for shit fo free.

    Would you be using a carbon steel on a kitchen knife? Or something like vg 10?
     
  7. Feb 21, 2018 at 4:56 PM
    #67
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    Since you'd be a guinea pig for that knife, I'd give you a break if the knife turns out nice.

    I would use carbon steel. vg-10, sv30 and other stainless steels like that are pretty expensive to work with and require a very accurate heat treat oven. The recipe for heat treating those can be challenging if you are not use to it.

    Carbon steel, for the most part, depending on what is used, can be pretty straight forward. Kitchen knives from 1095, O1, or L6 work very well, they just need a little more care than stainless steels.
     
  8. Feb 21, 2018 at 5:34 PM
    #68
    wilcam47

    wilcam47 Keep on keeping on!

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    If you make a filet Knife I call dibs... on being a Guinea pig!
     
  9. Feb 22, 2018 at 4:30 AM
    #69
    Sandytaco14

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    Good call! I don’t use one that often but it would be cool. And you don’t need a full tang filet knife either.
     
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  10. Feb 22, 2018 at 4:31 AM
    #70
    Sandytaco14

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    Understood. I’ll be chomping at the bit:D
     
  11. Mar 1, 2018 at 7:29 AM
    #71
    FLBAdrian

    FLBAdrian A Pretty Sizeable Onion

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    Too many…
    Nice knifes
     
  12. Mar 1, 2018 at 7:46 AM
    #72
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    Thank you.
     
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  13. Mar 1, 2018 at 8:28 AM
    #73
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    Never a dull moment :rimshot:
     
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  14. Mar 1, 2018 at 8:35 AM
    #74
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    Yeah, I'm constantly honing my skills. :cool:
     
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  15. Mar 1, 2018 at 8:38 AM
    #75
    wilcam47

    wilcam47 Keep on keeping on!

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  16. Mar 1, 2018 at 8:41 AM
    #76
    hitech

    hitech [OP] Well-Known Member

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    Just some dumb regular crap everyone else has
    This could get long and boring, I need to do actual work now. :boom:
     
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  17. Mar 1, 2018 at 9:07 AM
    #77
    yota243

    yota243 Well-Known Member

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    Cut it out...
     
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  18. May 20, 2018 at 10:51 PM
    #78
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    Great stuff, OP!

    Any advancements on chef knives and the like? :D
     
  19. Dec 24, 2019 at 4:33 PM
    #79
    jowybyo

    jowybyo Well-Known Member

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    Very nice. Way better than mine. Hopefully I get better in the next batch.
    42054FED-C06F-48CF-A788-B4C27DE36E3E.jpg A7DE7752-5C8D-4D26-B2B0-C15EDA1B986C.jpg CCA0F048-A8AD-4620-A204-6E26CBCE8082.jpg 6F9F2112-7A80-475A-AC1B-996CB30D0B01.jpg F6F23BBC-E76A-4FC6-A49D-EC5CFA74B09B.jpg
     
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