I see. Thanks.
I see. Thanks.
I just got the knife done. The heat treating went well. I forged the steel at low temps, then annealed it, cold forged the blade, did some conditioning quenches, final quench, subzero quench, and a double temper. I wondered if the subzero quench would cause some cracking but it didn't. I think that the additional grain refining steps helped. Hardness is at about 63-64 hrc.
Just waiting for the epoxy to harden all the way so that I can put an edge on it and try it out. Plan on making soup tomorrow. I'll keep everyone informed on what I think of the steel. Then it's off to JC for some pro kitchen use.
Hoss
Can't wait.![]()
Looks good. Stainless clad?
A stainless san-mai with a "spicy" core sounds like my ideal gyuto.
very nice, I wish I could give it a test run
Very nice! Looks like a narrow profiled gyuto. I like it! It just needs a nice dark handle, lol.![]()