I have a knife started that's hopefully going to end up similar to some knives I've seen called Dirks. It's going to have a rather pointy tip and be pretty thin, too. I've also got some kitchen knives on the brain for my mom that need to be better than my last attempt which ended up being too thick to be functional. My question is how do you guys heat treat blades that need to be thinner or have a thin, pointy tip? Are you leaving more on it then grinding it away after it has been hardened? If not, how do you keep it from warping badly during the heat treat? Any tips would be much appreciated.
Jeremy
Jeremy Lindley, Apprentice Smith
Stainless I grind to size and use aluminum plates to "plate quench" and carbon steel blades I leave thicker and grind to finish size using sharp belts after heat treat.
Thanks, Paul. I've never used stainless for a knife, but was figuring I might have to leave my carbon steel thicker like you said. Have you used plates with carbon steel when quenching to try and keep them straight?
Jeremy
Jeremy Lindley, Apprentice Smith
