tyger said:
Thanks Mark. I'm having a blast.
I've always been into both wood and metalwork, and this is one of the first times I've ever combined the two.
I made sheaths yesterday, but my leatherwork lags behind the other two.
hutch863, on 01 January 2012 - 09:21 AM, said:
- I always take a high carbon steel blade and stick it in a raw potato for about a week.
- The starch in the tater etchs the blade black, and it will only rust in the lite spots.
Good Job. I think I have an old file I can rework . Gonna give it a try.
I like the looks of the handle. I like them dark. Swweeett!!!
Other than an old Western hunting knife I inherited from my grandpa, I've never owned any carbon steel blades--let alone new ones. When reading up on the mustard patina, I saw several references to the potato trick. It is a lot of fun to learn new things by doing!
If you have the means (even a wood stove with good coals), getting the blade red hot will allow you to forge it to shape. Forging is a lot faster than filing or grinding (stock removal). Do not hammer on a high carbon steel blade after it loses its red hot color. If you let it cool slowly to room temperature, it will remain soft and you can work it with ordinary files.
Do you have a good idea of re-tempering and quenching that file after you have it shaped?
~400-420ºF will give you an extremely hard (Rc ~62-63), but still brittle blade.
~500ºF will give you about Rc 58-60 and a good mix of toughness and hardness.
~600ºF gets you around Rc55, and good for axes and chisels.
- Bright cherry red hot should get it to ~1600º+F. Quench in salt brine (add soap as a surfactant to keep bubbles off the piece during qwench) or in peanut or used motor oil. Fresh water will make your blade too brittle.
- Anneal in your oven. This "draws" the temper so it isn't too brittle.
- Given good high carbon steel,
Sandpaper on the flat of a table to smooth the blade. Keep it cool after annealing so you don't mess up the temper/anneal.
I started with 80 grit to remove the deep grinder marks. 150 to smooth and flatten, and 200-300 to get it to a nice matte finish before the mustard. Each pass should remove the marks from the previous pass before you move up in fineness.
If you wanted a true bright polish, you need to go 600-800 and then jeweler's rouge on a strop.
Edited by MT4Runner, 01 January 2012 - 10:17 AM.