[TheForge] Temper colors

[martin marks]

I understand "temper colors" was probably the wrong way to describe it. It only happens when slicing hot food and produces multi-colored discoloration similar to the temper colors. Best way I could describe it. This doesn't happen when slicing cold foods. In either case, what can be done so the blade will not oxidize so quickly? 
--------------------------------------------
On Tue, 1/7/14, Bruce . <freemab222 at gmail.com> wrote:

 Subject: Re: [TheForge] Temper colors
 To: "Blacksmithing List Sponsored by ABANA" <theforge at mailman.qth.net>
 Date: Tuesday, January 7, 2014, 10:06 AM
 
 This sounds incredible.  Seems
 to me that temperatures of at least 400F are
 needed to get temper colors -- and that's pretty hot for
 meat.  Are you
 sure that's what you're seeing, not some other kind of
 discoloration?
 Bright metal can discolor for a number of reasons, including
 oxidation
 (rusting), and, after all, temper colors are just thin
 layers of oxide.
 
 Bruce
 NJ
 
 
 On Tue, Jan 7, 2014 at 9:38 AM, martin marks <jigsawman2000 at yahoo.com>wrote:
 
 > Good morning gang,
 >
 > I have a rookie question. I have been forging knives
 for friends of mine
 > for some practice. I have heat treated, hardened, and
 tempered them then
 > polished the blades to a high mirror finish. They look
 ok but I have found
 > that when they are used to slice hot meats like a roast
 or steak, the
 > temper colors run the blade again and ruin the finish.
 I assume the blade
 > has to be treated to prevent this issue.  Any
 advice? Thanks guys.
 >
 >
 > Zach
 >
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