[TheForge] need help on a project

[peter fels]

I don't have much interest in knife making really...
looks to be a saturated field without enough room for my creative misdirections.
Even the corkscrews and bottle openers feel restrictive at this point.

On Aug 1, 2011, at 6:15 PM, Andrew Vida wrote:

> Buy the damned book.
> 
> You will not be sorry.
> 
> On 8/1/2011 7:17 PM, peter fels wrote:
>> OK...I'm intrigued,
>> but not enough to buy the good fellow's book.
>> Could you be talked into giving a summary?
>> 
>> A related Q.
>> These methods need to be quick enough not to fry the handle...
>> Is the necessity to "soak" near the critical temperature offset by the thinness?
>> 
>> 
>> On Aug 1, 2011, at 4:04 PM, blakkpawss at yahoo.com wrote:
>> 
>>> Simple solution, use the semi-solid quenchant method that Wayne Goddard uses.  Tried and true.  Available in his book The $50 Knife Shop.
>>> Sent from my BlackBerry® smartphone powered by Alltel
>>> 
>>> -----Original Message-----
>>> From: peter fels<artgawk at thegrid.net>
>>> Sender: theforge-bounces at mailman.qth.net
>>> Date: Mon, 1 Aug 2011 16:01:15
>>> To: Blacksmithing List Sponsored by ABANA<theforge at mailman.qth.net>
>>> Reply-To: Blacksmithing List Sponsored by ABANA<theforge at mailman.qth.net>
>>> Subject: Re: [TheForge] need help on a project
>>> 
>>> The induction heater sounds like a fun solution...
>>> Shame they're still so expensive.
>>> Iron hot block sounds good too...
>>> Thanks Paul.
>>> 
>>> 
>>> On Aug 1, 2011, at 3:47 PM, Paul wrote:
>>> 
>>>> If you have access to an induction heater in one of your friends shops,
>>>> you could easily heat the edge with the handle in place and quench the
>>>> edge without a problem. I have not used the 'heat a LARGE block of iron
>>>> and heat the edge with that' method but I could see where that would
>>>> work also... I can, however, tell you that the induction heater does
>>>> work very well.
>>>> 
>>>> paul
>>>> WB9HCO
>>>> No trees were killed in the generation of this message,
>>>> but a tremendous number of electrons were terribly inconvenienced
>>>> 
>>>> On 08/01/2011 05:28 PM, peter self wrote:
>>>>> For the application, an edge quench makes sense.
>>>>> 
>>>>> But, just for discussion.....
>>>>> I have a few old favorite knives that have been sharpened many times over the years,
>>>>> so much so, that they are ground past the hardened edge and have become too soft to keep an edge.
>>>>> I've goofed around with work hardening the edge, with very modest success.
>>>>> Seems too much trouble to strip them, re-heat treat them and rehandle them.
>>>>> I've mused about wrapping the handle in a wet rag and re-edge hardening them with a torch...Haven't tried yet.
>>>>> 
>>>>> Last..grousing;
>>>>> Our pleasant house sitter was very effective at dulling the kitchen knives..presumably sawing her preferred veggies
>>>>> on the stone countertop and the ceramic plates.   Arrrrrrg!
>>>>> 
>>>>> On Aug 1, 2011, at 1:18 PM, Ron Childers wrote:
>>>>> 
>>>>> <SNIP>
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