im going to finally get around to making a fillet knife with that band saw blade. what i want to do is make it DH yet still fully functional as a fillet knife, is this possible? more specifically is if i make it DH will it still have the flex that a fillet knife needs wile also having as hard of an edge as possible. with that in mind now i need to know how i should heat treat it. its either l6 15n20 or M2. are these similar materials that have similar heat treat processes? and to any fisherman reading this do u think i should grind it like a sushi knife or should i grind it like a regular knife is ground with a bevel on each side.
your help is greatly appreciated
"When thinking about anything one must keep an open mind, but not so open that your brain falls out"
darkslyde, I myself would not quench the blade in water or even trying for a hamon, as you want flexibility in the blade and it will be thin very thin a hamon will make that part very difficult to achieve.
Grinding the blade to shape is most likely the best bet, after you forge it out to the deired size. and Sam is right you need to spark test the band saw blade to make sure you arenot adding some junk steel into the mix, that will cause the welds to not form.
So quench in oil of some sort, and temper back to get the flexibility you want. Login to my site I have a bunch of PDF files and in there I think is a chart on tempering, and hardening steels.
ok well Sam that didn't really help... does that mean that these steels are all similar in their composition and can be quenched in water with a hamon?
Did you do ANY reading or research on those steels? if you had you would know none of them can be water quenched. Secondly, You would have also found out they are all deep hardening, hence the inability to show a nice hamon. Follow John Smith's advice.