Ok, to finish up here. Did one more temper then back to cutting. Didn't see much difference with the last temper at 325, I think my edge is already to...

Jared, right after the second quench, while the knife is still warm, I ensure the blade is straight then right into the preheated oven. Brion, I take ...

Ok, back at it tonight. Really frustrated now. Here's how it went. Thinned blade some, as you can see in the pic the bottom dimension,.020, moved up t...

Here is the knife and the first set of tests with it. I took Brians advice and left the knife a little thicker through the blade than I normally would...

Thanks for all the advice guys. Been a busy week, hopefully I can get some of this done in the next few days. Danny

Alright guys,I really appreciate the feedback. I was really trying to keep this really simple and just find out some very realistic, simple, practical...

Thanks for the feed back guys. The bench top model is feeling a little like the right choice. Thanks, Danny

Stephan, thanks for the feedback. Steve, no problem on the wait, thanks again. Danny

Good info men. Thanks for the links to your charts Kevin, much appreciated. Danny

[quote name='Dan Hockensmith' date='04 September 2011 - 06:59 AM' timestamp='1315141195' post='2312'] Hi, I know your question was concerning stre...

Alright Kevin, I think I'm pickin up what you're puttin down buddy. Thanks for taking the time to share some wisdom with me. I definitly appreciate yo...