Originally Posted by
panch0
I did the HT myself like I would any knife. The thing about flex is the thickness of the blade. Thats why I left the handle portion wider. and the blade thinner. I just ramp up to 1400 and hold for 15 minutes then up to 1925 for 30 miutes. Plate quench then into dry ice for 8-12 hours. then two tempers at 400 degrees for two hours each. Comes out around 59-60 and flexes good and straitens out again. This is the first fillet I have heat treated so I have been testing it and it has work great.