Who makes knives?

[R Q]

I've got plenty of old leaf springs laying around and am considering grinding/hammering a knife out of one. I don't have a forge and don't plan to buy one just for one knife, maybe if I get more interested in it I will. How much of a difference will it be if it's not tempered just for something that I mess around with at the shop?

 

[No fries]

Who is the guy from jeepster jam. Lives in Rock hill. Duke?

 

[CasterTroy]

I use to do track days with Jerry. He's now making custom knives.
He's the only one I know that "makes knives"

https://m.facebook.com/721137658/

 

[LT1JEEP]

Do you have a torch? You can temper it with a Torch also a rose bud is better it spreads the heat better Make the knife you want with a grinder but don't make the edge thin heat treat and grind the edge to your liking.

 

[R Q]

Who is the guy from jeepster jam. Lives in Rock hill. Duke?

Yeah Duke. Didn't think of him, I'll reach out.

LT1 yeah good info, thanks

 

[ncsutj]

Guy I worked with at Ward made them in his garage. If you want his info I'll pass it on.

 

[WARRIORWELDING]

That's gonna be a thick heavy sucker unless you work the crap out of the metal.

Your gonna want to anneal and hot work it.
Then harden with quench. Don't use plain water.
After you that you want to temper. If you leave too much to work down after hardening it will temper the edge by accident. Unless your real patient I'd make it with the edge you want minus dressing it up good and sharp before hardening.

The trick is also to temper the back of the blade and not the edge. Tempering takes very little heat compared to the temperature needed to "set" the grain for hardening.

Leaves are 5160 steel.

 

[R Q]

Guy I worked with at Ward made them in his garage. If you want his info I'll pass it on.

Not yet, I'm not that far along yet, let me get a little further along and I'll reach out if/when I do Thanks

That's gonna be a thick heavy sucker unless you work the crap out of the metal.

Your gonna want to anneal and hot work it.
Then harden with quench. Don't use plain water.
After you that you want to temper. If you leave too much to work down after hardening it will temper the edge by accident. Unless your real patient I'd make it with the edge you want minus dressing it up good and sharp before hardening.

The trick is also to temper the back of the blade and not the edge. Tempering takes very little heat compared to the temperature needed to "set" the grain for hardening.

Leaves are 5160 steel.
View attachment 367430

Good info, Thanks