This is my first knife attempt, its a little clumsy but im pretty pleased with it for a first go.
I'm posting this in the hope of some advice for my second attempt. The blade is 01 ground flat stock from Cromwells - the heat treatment seemed to go ok - I made a 2 brick kiln and used a mapp blowtorch. The last 1.5 inches of the tang didnt get hot enough - is this a problem?
I tempered the blade in a domestic electric oven to about 450 deg F ( I think!) how long should the blade stay in the oven to be sure its reached the right temp. I didnt see the colour change that I expected so im not sure if this worked out ok. This has been an experiment and I dont expect this first knife to get much use but I still dont want it to snap on me.
I didnt anneal the back or the tang of the knife. Im a bit confused as to whether this is essential or not - there is so much info on the net but some of it is contradictory to say the least!
Finally as you will see, the grind is neither straight or even. I appreciate that this takes skill which I will have to learn. but if anyone has any tips they would be gratefully recieved.
Im using a cheap (rexon) bench grinder 40 and 60 grit wheels and a 6 inch belt sander. I find it very hard to see how much of the blade is in contact with the belt which is why (I think) the grind wanders all over the place.
Thanks for any input.
http://i30.photobucket.com/albums/c332/neiltoo/Firstknife017.jpg
I'm posting this in the hope of some advice for my second attempt. The blade is 01 ground flat stock from Cromwells - the heat treatment seemed to go ok - I made a 2 brick kiln and used a mapp blowtorch. The last 1.5 inches of the tang didnt get hot enough - is this a problem?
I tempered the blade in a domestic electric oven to about 450 deg F ( I think!) how long should the blade stay in the oven to be sure its reached the right temp. I didnt see the colour change that I expected so im not sure if this worked out ok. This has been an experiment and I dont expect this first knife to get much use but I still dont want it to snap on me.
I didnt anneal the back or the tang of the knife. Im a bit confused as to whether this is essential or not - there is so much info on the net but some of it is contradictory to say the least!
Finally as you will see, the grind is neither straight or even. I appreciate that this takes skill which I will have to learn. but if anyone has any tips they would be gratefully recieved.
Im using a cheap (rexon) bench grinder 40 and 60 grit wheels and a 6 inch belt sander. I find it very hard to see how much of the blade is in contact with the belt which is why (I think) the grind wanders all over the place.
Thanks for any input.
http://i30.photobucket.com/albums/c332/neiltoo/Firstknife017.jpg