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Paul Checa

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About Paul Checa

  • Birthday 07/16/1981

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    México city
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  1. hello all, I have made a quick guide for treating steel including.... different Steel Types Normalizing Quenching Tempering Forging with temperatures, times, and tips for best forging results. I hope it is as useful to you as it has been to me. downloadable and ready to print. Quick Guide For Treating Steel.pdf
  2. Hi all, Has anyone ever used one of these presses for forging? Does it work? Is it a good alternative so I don't spend a lot of money on a regular press? Can I have your feedback please? https://www.harborfreight.com/20-ton-shop-press-32879.html Thanks a million.
  3. so you'd go for 1080 for kitchen knives??
  4. Hahahaha of course I'm not. I am more sarcastic from what I can tell. Hahahah
  5. You rock! Thanks so much now I have some lite reading for this quarantine haha
  6. HI Charles do you have another way to access this? It seems it's not working... Maybe Dropbox or Google drive? Thanks!
  7. what would you use??? so far based on previous answers from other smiths (and you) i'm between 1080, 1084, 80CrV2, O1 it all depends what i can procure... im sure 1080 and 1084 will be no problem to get but i don't know.
  8. Thanks so much. I'll be on the lookout for leaf spring. And if there's anything worth trying I'll give it a go!
  9. So I should try to get my hands on some 1084 you guys would recommend? I'll see which I can get, Mexico is tough to find steel
  10. So after reading all of your recommendations mor questions have arised... Maybe someone can clarify for me... If higher carbon content hardens more and makes for a sharper blade why is 1084/1080 or even 1070 better for kitchen knives if 1095 has much higher carbon Content. I have so much to learn
  11. Thanks! I will try to get a hold of one of these. 15n20 is out. I Have never been able to find it... And for easier forging and quenching which one of those would you go for?
  12. I could try to get something else... What would you recommend??
  13. Hmmm... So taking it to a higher temp than usual for quenching and then using cannola wouldn't get it hard enough you think?? I'm gonna have to look into this park's 50 oil to see what it's about... Can I use it with the 5160 steel too?
  14. hi gents, i come to you with a new inquiry... i want to make a kitchen knife. a chefs knife to be exact out of 5160 steel... i need all the necessary info to accomplish this task, -is there is anything that needs to be done during the forge grind normalization, quench, temper etc that i need to know, that is different from forging a hunting knife? -does anyone have a preferred video or tutorial they can share??? -would you rather do it out of 5160 o 1095 steel. which is the best choice out of the two (that's the only types i have) i can procure stainless. so
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