Page 1 of 3 123 LastLast
Results 1 to 10 of 30

Thread: D2 knives right after heat treatment. Can you tell me more about the colors?

  1. #1

    Join Date
    Oct 2015
    Posts
    19

    D2 knives right after heat treatment. Can you tell me more about the colors?

    Hi guys,

    I just heat treated my first 3 chef's knives in my new oven and am wondering about the colors. It looks fantastic but are these knives heat treated properly?

    The oven was set to ramp to 650 degrees Celsius, hang there for about an hour, and then up to 1030 degrees Celsius for about 10 minutes after i quenched them between steel plates.

    https://flic.kr/p/BKmrfd

    cheers,
    -sander

  2. #2

    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,885
    Quote Originally Posted by gemeengoed View Post
    Hi guys,

    I just heat treated my first 3 chef's knives in my new oven and am wondering about the colors. It looks fantastic but are these knives heat treated properly?

    The oven was set to ramp to 650 degrees Celsius, hang there for about an hour, and then up to 1030 degrees Celsius for about 10 minutes after i quenched them between steel plates.

    https://flic.kr/p/BKmrfd

    cheers,
    -sander
    Color-wise they look fine. Thats what stainless and semi-stainless steels look like after HT. I assume, you wrapped yours in SS foil.


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  3. #3

    Join Date
    Oct 2015
    Posts
    19
    Quote Originally Posted by Marko Tsourkan View Post
    Color-wise they look fine. Thats what stainless and semi-stainless steels look like after HT. I assume, you wrapped yours in SS foil.
    you assume right, Sir.

  4. #4
    Senior Member
    Join Date
    Nov 2011
    Location
    Vancouver, WA
    Posts
    82
    I have to ask....what possessed you yo make chef knives out of D2? There's an old knifemaking saying that goes, "D2...takes a mediocre edge, and holds it forever". D2 just doesn't like to get screaming sharp, and then it's so abrasion resistant, sharpening is a bear.
    -Mark

  5. #5

    Join Date
    Oct 2015
    Posts
    19
    good question... my answer would be that this is the first steel that was more rust resilliant than O1 steel that is readily available to me by my steel supplier. and you are absolutely right: after heat treatment the knife is VERY hard to grind down to a point i had to stop my grinder and continue on a diamond stone. i didn't know D2 doesn't like a sharp edge, thank you for that. but the first thing i always hear about when having people test my knives is the rust situtation.

  6. #6
    Senior Member
    Join Date
    Nov 2011
    Location
    Vancouver, WA
    Posts
    82
    I disrespect D2 far too much...but it's always hit and miss. Bob Dozier has a special heat treatment for his, I believe, and that's why I never hear anything bad about his blades. D2 has fairly large carbides and I think that when the edge is so thin, as on a blade meant for cutting in the kitchen, those carbides do funny things, like chip out of the steel matrix. But, I do understand givin' the customer what he wants. Let us know how they perform, eh? I have some D2 I haven't even touched yet.
    -Mark

  7. #7
    Senior Member
    Join Date
    Nov 2011
    Location
    Vancouver, WA
    Posts
    82
    A discussion on another forum....if this breaks a forum rule, please let me know....just trying to be helpful. Apparently, the consensus isn't unanimous, but it's food for thought.
    -Mark

    http://www.bladeforums.com/forums/sh...or-chefs-knife

  8. #8

    Join Date
    Oct 2015
    Posts
    19
    thanks again for taking the time to answer me. i now have made a reasonably sharp knife and will let you know who and what.

  9. #9

    Join Date
    Oct 2015
    Posts
    19
    hi guys, a quick update: finished my first D2 knife with pear scales and i like it. but i have to say damn that stuff is tough to grind when it's hardened... http://imgur.com/a/MApHW

  10. #10

    Join Date
    Oct 2015
    Posts
    19
    i have 2 more D2 knives in the making but again, this stuff just eats belts as if it's nothing. took me about an hour to take off 4 grams of each knife and the belt is of no use anymore. drawfiling is pretty much useless. frustrating but then again, what if it's finally finished? this could truly be a knife that lasts you a lifetime. http://imgur.com/a/XIWLZ

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •