Lerch
Well-Known Member
Plate quenching and proper hardening of cutting edge?????
After laying awake last night unable to sleep this though came into my head, how crucial is the contact of the aluminum plates directly to the steel (or steel foil) to the conduction of heat from the steel?
All of my knives so far have been hollow grinds on either 1/8" or 5/32" stainless and on the 5/32" there is a decent gap when the plates are sat down on the handle and backbone of the knife and the actual cutting surface. I am thinking that this would cause the spine and handle of the knife to be harder than the cutting surface, and i would have thought you would have wanted the exact opposite to be true
if i was to know which side of my steel foil the cutting edge was on could i place blow air across that side with the foil on and harden the cutting edge more properly? or am i thinking stupid from the beginning here and this is no issue at all??
thanks
steve
After laying awake last night unable to sleep this though came into my head, how crucial is the contact of the aluminum plates directly to the steel (or steel foil) to the conduction of heat from the steel?
All of my knives so far have been hollow grinds on either 1/8" or 5/32" stainless and on the 5/32" there is a decent gap when the plates are sat down on the handle and backbone of the knife and the actual cutting surface. I am thinking that this would cause the spine and handle of the knife to be harder than the cutting surface, and i would have thought you would have wanted the exact opposite to be true
if i was to know which side of my steel foil the cutting edge was on could i place blow air across that side with the foil on and harden the cutting edge more properly? or am i thinking stupid from the beginning here and this is no issue at all??
thanks
steve
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