Hand Tools

Subject:
Re: Tempering temps
Response To:
Re: Tempering and HT ()

steve voigt
Derek, it depends on the type of steel and the application, but for something like an O1 rabbet iron, 400-425 F, for about an hour. The hour is not necessary though; as long as the steel is heated all the way through it will be fine. I used to temper on the stove top, but the oven is more consistent if you can control the temperature variations, as we discussed.

With something like 1084 or 1095, the tempering temps need to be a little hotter, say around 450. Floats, which I make out of O1, are hotter still, around 550 (this results in a harder float than the ones LN sells, but I like them that way, and they can still be filed just fine).

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