I had a 5160 blade that I was tempering in the kitchen oven. I was going to turn the oven off but got in a hurry to go somewhere and forgot to turn the oven off. The blade was left in the oven at aprox 350 for 4 hours and this was the 3rd temper cycle.
Being new at doing this I asked some folks and they said the extra time was no problem. The blade is now a light gold color and running a file over the edge still seem hard. Maybe a little too hard.
My question: I know tempering in simple terms makes the blade a little softer. What is really going on with the steel when you temper it and why or do the time spent in temper temp make a difference?
Thanks for your help
Being new at doing this I asked some folks and they said the extra time was no problem. The blade is now a light gold color and running a file over the edge still seem hard. Maybe a little too hard.
My question: I know tempering in simple terms makes the blade a little softer. What is really going on with the steel when you temper it and why or do the time spent in temper temp make a difference?
Thanks for your help