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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Oyster Knife
I have been asked by a buddy to make him a custom oyster knife. No problems making the knife, however, in all my searching I cannot find any info about HT'ing or not HT'ing. I will be making it out of 1084. Will the rounded over edges be strong enought to open a stubron oyster or clam if it has not been HT'ed?
Thanks, Mike |
#2
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I would heat treat it. Not only will it be stronger but it will be a little more scratch resistant.
__________________ J, Saccucci Knives, JSK |
#3
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Definitly heat treat it then draw it back to somewhere in the mid 50's rockwell. for 1084 that would be around 475-500 for 2 hours, do that twice. and don't trust the temp in your kitchen oven use a thermometer to get the right temp not just the setting on the oven.
__________________ Barry Clodfelter Proud member of PETA....People Eating Tasty Animals There is a place for all of God's creatures...right next to the mashed potatoes and gravy! |
#4
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I can do that. Thanks for the advice. I do have a thermometer in my toaster oven and the kitchen oven. I think I know the kitchen oven better than the wife.
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#5
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Heat treating will also make the steel more rust resistant. I don't know from oysters but the ones I heard about all come from salt water so a little extra rust resistance on a carbon steel blade would be desirable ...
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#6
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Thanks Ray, I did not think about that. If you have never had a fresh right out of the water oyster you should. Its like heaven on earth IMHO.
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advice, back, bee, blade, custom, heat, heat treat, knife, make, making, scratch, steel |
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