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  #31  
Old Yesterday, 12:24 AM
HUSHKABOOM
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Looking good. Kind of a waste of time to sand with the fine grits before heat treat. If you go back to the belt sander use extreme care on the thin areas. They heat up quick!
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  #32  
Old Yesterday, 12:25 AM
HUSHKABOOM
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The online peddlers sell some dip that will coat carbon steel and help keep scale to a minimum.
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  #33  
Old Yesterday, 12:39 AM
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Quote:
Originally Posted by rmist View Post
I'm in Lebanon county.

Here's what my friend made me for quenching... Awesome !!! All stainless steel. 12 in tall, 4 in diameter, bottom plate 8 in. More than I'll ever need.
I watch a smith on TV making a knife, and explained in detail, the seriousness of the quenching process, and one that that not many know, but must know. The quenching tank much be facing north and south, and set up with a compass to be sure. Over the years he had learned from other smiths, why this is to be this way. If the tank is facing too much to the right, and the quench the blade, it will bend to the north... left. Something maybe some of you do not know. I am not a knife maker, but going on a man who makes all kinds of things and was passing along his wisdom, and I found it interesting.
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  #34  
Old Yesterday, 07:52 AM
brucegodlesky
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the magnetic quench stuff is hogwash in my opinion.....
Brownells sells a really good anti-scale coating. Works great!
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  #35  
Old Yesterday, 10:51 AM
rmist
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Question... Once finished cleaning it up what is the angle for the actual blade edge to be ground?

Tried grinding another little knife from left over O1 stock. Still hard as can be to get both sides the same!! Need to grind a little more off the top edge spine. Looks a little off.
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  #36  
Old Yesterday, 11:17 AM
rmist
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Both sides...
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  #37  
Old Yesterday, 09:50 PM
HUSHKABOOM
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20' to 25' degrees. 20 for a slicer and 25 for better durability during rough use.
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