Thin forged Chefs knife

Gliden07

Gliden07

Well-Known Member
I watched a Video by Nick Rossi forging a Chefs knife from a piece of 1084 1/4" x 1-1/2". He managed to drag it out to almost 14" and 2" wide at the heel. It's real thin and probably 95% forged to shape. How the heck do you heat treat a knife as thin as this without warping?? This is the link to video. Good video anyway?

 
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John Wilson said:
Straightening becomes a part of the process. Check out Murray Carter’s videos on youtube.
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Checked out the video. Thanks for the direction!! I still have to finish forging the knife and dont know if I can even get it to his parameters! But I'm giving it a shot!! I need to get it hotter for sure!! I have the basic triangle formed like he did in the video. Need to start the handle area next.
 
I've been to one of Nick Rossi's classes at a hammer-in. That man is crazy skilled. He makes everything look so simple lol! To answer your question...whenever I heat treat thin material I go straight from the quench to the plates as well.
 
tkroenlein said:
Can ya plate quench 1084?
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I do not know what our metallurgists will say on the subject but I plate quench anything in the 1/16th range. It may not be optimal but I have never failed to harden a piece, and I rarely get warps. I have two one inch thick aluminum plates and I am always amazed how quickly the color changes when I use them. If I am doing multiple knives back to back I always make sure the plates are back to room temp before I do another one.
 
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Chris Railey said:
I do not know what our metallurgists will say on the subject but I plate quench anything in the 1/16th range. It may not be optimal but I have never failed to harden a piece, and I rarely get warps. I have two one inch thick aluminum plates and I am always amazed how quickly the color changes when I use them. If I am doing multiple knives back to back I always make sure the plates are back to room temp before I do another one.
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Do you just clamp and let them air cool or do you blow compressed air on it?
 
Gliden07 said:
Do you just clamp and let them air cool or do you blow compressed air on it?
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I just put them between the aluminum plates and I have a crown royal bag full of sand that I put on top as a sort of clamp. I have never thought to blow compressed air on it but my fear in doing so would be cooling one part unequally forcing a warp, though it more than likely would not make a difference.
Disclaimer: This is what I do in my shop and I am OK with the results I get. If anyone considers this heresy please hold your fire I am not claiming it is fact or even the best practice. Most often I do kitchen knives this way and an occasional fillet knife.
 
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