Originally posted by tippit:
Karl, Looks great! How did you test out your temper. A couple that I've done have hardened/quenched out fine with rockwells around 59-60 but getting the right temper without burr formation on sharpened edge has been my problem. Guess I get to used to using known 5160 
Jeff
Knowing a good place to start helps. With 5160 I would start at 350 and some higher carbon blades I might start at 375 or 400 if I know what I have.
On this one I started at 375.
Grind to an infinite edge.
Edge flex on a round bar. A lot of guys use brass, I use an old sharpening steel with the grooves smoothed off.
Flex the edge over the bar and while still pressing down, drag the flexed edge along the bar. If all has gone right, you'll experience some small chipping the first time.
Go back to the oven for another temper and raise the temp 25 degrees.
Re-grind to remove the first steel that was flexed and grind to a NEW infinite edge.
Edge flex/Test again.
If you don't chip, leave it as-is.
If it still chips, back to the oven +25 degrees again.
I might also chop on some old deer antler and hope for chipping.
Re-temper +25 degrees.
It depends on what you're going to do with that knife as well.
A big Bowie you might want to temper so that you can do some heavy chopping and have no edge chip.
A hunter that you know is not going to be abused is OK to leave a little bit "CHIPPY" because you want it SCARRY hard to hold a fine edge.
but, if you are selling the knife to someone you don't know and have no idea the abuse the knife will get, temper it high enough so you KNOW they won't be chipping the edge!
Topic: From "The Ol' Home Place"......... (Read 1282 times)
