Thanks a bunch, Lin.
Nice demo and one to take to heart!!
It shouldn't take very much imagination to understand that the large grain piece would have minimal strength, as compared to the tightly grained piece.
Dana, when "thermal cycling" to reduce grain size, it is often done three or so times, gradually reducing the heat each time, and only cooling back to a black heat before re-introducing the steel to the forge for the subsequent heat.
Say you do it three times.
The first time you might go as high as your forging temps.
The second time, not nearly so high.
The third time, just above non-mag, but not as high as the second time.
These steps are what are referred to as "reducing heats".
That way you don't neutralize what you gained on the previous step.
Remember, let cool between heats only to a black heat, where the steel has lost its color, before putting back in the forge for the subsequent heat. So you're only cooling to about 900 degrees or so.
"Normalizing" would be to let cool all the way back to room temp.
There would be no need to draw back the spine unless it was hardened. Right?
And, you may not want a soft spine.
It all depends on what you want that blade to do.
Didn't mean to take over, Lin, I was just on break from knife assembly.
(I might also mention that maybe the way I do it is not exactly the same way Lin or others do it.
There are often more than one way to get to the same point. Remember that we deal with so many different types of forges/heat sources, steels, quenchants, training, attitudes, etc. That's one of the reasons why so many different recipes of knife making exist, and it's so easy to get conflicting information.
But one thing that does not differ, is grain growth, or the need to reduce it.
It is also, by Lin's wonderful example here, a variable in your own knife making that is easily demonstrable.)