Recent content by buck98j

Yes, 400 deg for two hours

I will try to get better lighting. I think what you are seeing is the pull from the break. 10min soak at 1500 degrees and quenched in Canola oil that was approx 130 degrees

Fellow Knife dogs. Can anyone give me a little feedback on the grain structure from this breaktest. The steel is from an old buzz saw. It takes a hardening very well and creates a very flexible blade that comes back to dead straight. Do not know the hardness do to lack of hardness files. Thank...

Thank you sir!

Thank you, nice to join such a positive group of people. It’s very nice to be able to converse without all of the nit pickers. Constructive criticism is always welcome but the other BS is not. Have a great day!

Tim, where did you run your elements through the wall when you used two?

Thanks Mike! That is my thought, but I want to make sure I am not overlooking any performance loss. I want to do it right the first time.

I have everything ordered to build a new HT oven. Now I can’t decide if I want two elements running parallel so if one goes bad it’s easier to replace or just one big one. I am going 240v and 4000w. Any suggestions?

Congrats! Do you know if there are still openings? I live a half hour from there.

Thank you! Haven’t found my own style yet, so I keep experimenting. The sky is the limit on the things we can build. The only limitation is your imagination.

I agree, never send subpar equipment to anyone. Thank you Chris!

Forge, I have all of the materials ordered to build an oven. That will be the next line of questions.

This was the first knife I built on my homemade 2x72. The steel is from an old buzz saw blade and a Curly Maple handle.

Chris, if I were to put it in a foil packet to re- HT, would I lose less mass? And do you have to remove from packet before quenching? I know my best bet would be to ditch it and start over, but I don’t like to waste material and time.

Thanks for the tips. I guess like everything we learn, it takes time and unfortunately mistakes.