Thanks Keith, I figured it was something like that.
Care to tell us a bit about your thoughts and methods behind your blade steel selection, profile, edge geometry and heat treat? It's always fascinating to hear folks' blade design strategies and execution methods for the performance test challenge.
Aloha, Phil
Congrats Keith! I am hoping to be in the room with you next year worrying if we have presented passing blades!
|quoted:
Thanks Keith, I figured it was something like that.
Care to tell us a bit about your thoughts and methods behind your blade steel selection, profile, edge geometry and heat treat? It's always fascinating to hear folks' blade design strategies and execution methods for the performance test challenge.
Aloha, Phil
Hi Phil,
Steel selection was the easy part, 5160 spring steel!Forge,Normalise,Anneal,Quench, Temper.As to the profile, I just made a camp chopper. The heat treat was a triple quench and temper in Olive oil and the temper was set at 225 degrees C, so that would give me 57 - 59 Rockwell c. Blade geometry was a flat grind with a convex edge and a secondary edge that was scary sharp. Strategies ? Hmmmm, I have done a fair bit of cutting / testing, mainly when I use a steel for the first time. I do this so I know the limits and to ensure my customers have something they can rely on. Oh by the way,I made 2 knives at the same time with the same methods and then did my own cutting, bend test <img src=' http://www.americanbladesmith.com/ipboard/public/style_emoticons//smile.gi f' class='bbc_emoticon' alt=':)' /> Must be the Irish comming out of me, to be sure, to be sure.
Cheers Keith
|quoted:
Congrats Keith! I am hoping to be in the room with you next year worrying if we have presented passing blades!
[/quote
Thanks Barry,
I look forward to meeting you and the others in the room. We could have a group relaxation session <img src=' http://www.americanbladesmith.com/ipboard/public/style_emoticons//blink.gi f' class='bbc_emoticon' alt=':blink:' />
Cheers Keith
Just to wrap this thread up. Presented my 5 knives for judging in Atlanta last week. Nervous wait outside the room 103. PASSED ! What a relief. Thanks to all who helped me in my journey, you know who you are. Thank you to the ABS and the judging panel for their critique. Without this we would stagnate. I'm very pleased to be apart of such a great organisation and will strive to do my best in promoting the ABS and what it stands for.
Cheers Keith
