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Heat Treaters Guide doesn't recommend a double temper for O1. Martensite finish is about 150F (99%) so there shouldn't be retained austenite when putting in tempering oven at recommended "hand warm" (125F -150F). "Mete" has always recommended two, two hour tempers and Kevin Cashen does two...

What steel did you use for Roger's kitchen knife, Bruce? Mike

End of the trail for me... Mike

What do the scales smell like when they are still wet? Mike

Thanks for saying, Art... Mike

Thank you... to tell the truth, I was trying to get the maple just a little darker. Had it, then lost it due to not understanding how stains like this work. Maybe next time... =] Mike

Josh, Maybe I read the thread too fast. I didn't see where you had listed the temperature of the canola oil. If is was either cool or hot, relative to "normal" quenchant temps (125-130 F) it would not drop the blade temp as fast as it could. With any non-commercial quench oil, if it's old...

I'm glad you like it, Dacks. and I appreciate your saying so. Mike

Well, I guess I don't know how to get a picture posted... I'll try again later Mike OK, now it's there... don't know how I did it, though... =]

I finally got this one done... the last of my "gimme knives". It's for a friend who is helping me build a custom rifle and another friend took the picture... Mary Allen ~ www.ranchimages.com This is her first run at this type of photography... we both had fun with it. Forged 5" W2, brass...

Erik, No you didn't... just took a while... =] Thanks for the offer of Achim's e-mail address. I'd like to have it but I don't want you going out of your way on this. Mike

Erik, Would you tell me what the chemistry of 60Ni20 is, what it's used for and where you got it, please? Mike

I get it now... thanks, Bruce. Mike

Bruce, I don't get how to use of a mirror to check for straight handle/blade and to check for a square guard. Mike