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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  
Old 03-12-2013, 01:22 PM
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miketheknife miketheknife is offline
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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
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Old 03-12-2013, 01:55 PM
metal99 metal99 is offline
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I would heat treat it. Not only will it be stronger but it will be a little more scratch resistant.


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Old 03-12-2013, 01:59 PM
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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.


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Old 03-12-2013, 02:24 PM
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miketheknife miketheknife is offline
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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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Old 03-12-2013, 02:56 PM
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Ray Rogers Ray Rogers is offline
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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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Old 03-13-2013, 07:17 AM
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miketheknife miketheknife is offline
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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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