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Paul Checa

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Everything posted by Paul Checa

  1. so you'd go for 1080 for kitchen knives??
  2. Hahahaha of course I'm not. I am more sarcastic from what I can tell. Hahahah
  3. You rock! Thanks so much now I have some lite reading for this quarantine haha
  4. HI Charles do you have another way to access this? It seems it's not working... Maybe Dropbox or Google drive? Thanks!
  5. 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.
  6. 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!
  7. 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
  8. 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
  9. 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?
  10. I could try to get something else... What would you recommend??
  11. 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?
  12. 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
  13. So. I should worry? Does it affect the steel? I thought is was a normal thing
  14. My blades get this reddish scale when I am normalizing them. The harden perfectly but I'm curious to know why and if I'm normalizing wrong and for this reason they develop the red. Thanks!
  15. heres the link to the video if you'd like to check it out...
  16. hi all, I recently saw a video from a knife maker that said that after the quench, the knife shouldn't get colder than 170F. So after you quench you should wash the oil out with hot water and straight to the temper. I've always washed and rinsed in cold water. Does it make any difference? I've always thought that since you were starting a temper you should start from below 90. What are your thoughts?
  17. So I guess I'm doing some cupón normalizing! Thanks guys!
  18. Hi all I was trying to do a spark test but got pretty similar results and was hoping I could get some help from the masters in the forum... So I found what I believe to be a piec of spring steel from a truck's suspension in the highway and brought it back to the shop and performed a spark test on it only to be more confused it. I've attached a video where you can see me performing the test. The first is 5160 steel The second is the steel I found on the highway The third is a piece of rebar. I would love to read your comments. Thanks!
  19. yeah, just had a flashback to a dagger i made, had the appearance of sugar crystals when it broke. hahaha thanks dan...
  20. now you make me wonder, is there a way to introduce more carbon into the steel while forging... hmmm... just a thought, im a beginner, thats why all the questions, its probably best to just do all the carbon introducing in the foundry and let it be born with it right? still so much to learn... i love this forum... theres so little knowledge in mexico thanks for all this guys, its great to have you as teachers.... so one more question... too much exposure of the steel to the forge heat is bad for the steel right? as in when im forging my billet into shape i shouldnt leave it in the
  21. Thanks so much for that class! So no more hada for me! Haha
  22. Ahhhh maybe I heard it wrong. That was probably it. Doug marcaida's accent threw me off... So now that we know what we are talking about Alan (always to the rescue) could you enlighten me as to what the benefits of hada are? Is it true it makes stronger steel?
  23. hahahaah nice one but no, was it hatta? when you layer the same steel over itself so as to make it stronger? correct me if im wrong i just remeber.
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