Search results

Thanks so much, Andrew. Time to look for a dewar! John

I suppose a version of this could be the answer to every question where someone is asking for help. Seems a bit odd.

I would like to try it - that's why I started the thread. I was hoping that someone might have insight into the heat treating algorithm to get the steel super hard.

I just found this quote from Larrin Thomas, Devin's son... "(13c26) doesn't have a lot of carbon, but most of it goes into solution. I go for 63 Rc on my kitchen knives, and I would recommend to anyone to go for at least 62 Rc, and if you can get it harder than I can I would do it, because...

These respond to different posts - sorry for any confusion... I wrote to Devin yesterday - he doesn't share his proprietary heat treat regime, understandably. That's why I am asking here. Devin Thomas is a pretty credible guy - I can't imagine him lying about the hardness figures he is...

I could live with 62 - what approach would you recommend to get there? If not, what stainless would you recommend to get to 63?

Not for nothin', but Devin Thomas, a man who knows a thing or two about steel, takes his to 61-62. He keeps his methods, understandably, to himself, hence my posting here.

Because I prefer a harder blade.

Hello All, I have heard tell of people getting AEB-L to 63, but how they do it is another story. Does anyone have a program they are willing to share? Thanks John