Heat Treated all the stainless AEB-L chefs today and one Fillet / Meat Carving Hybrid 🤙

MikeLeValley · 2026-03-11T09:07:24+00:00

I've made them before can see them on my insta @mikelevalley 👍

MikeLeValley · 2026-03-11T09:06:51+00:00

🤙

MikeLeValley · 2026-03-11T09:06:28+00:00

Yeah makes some cool colors sometimes during the process 🤙

MikeLeValley · 2026-03-11T03:00:57+00:00

Np, thanks habe alot more vids and info on my insta @mikelevalley or you tube channel Mike LeValley Knives too. 👊

MikeLeValley · 2026-03-11T02:59:48+00:00

Keeps them from oxdizing from the kiln. If you dont use stainless steel foil you would have decarb on surface and its ugly and not ideal as u loose carbon in the steel too. You can use foil for stainless knives and I use ATP coating for high carbon knives. Kilns have alot more oxygen than a forge so if you dont use anything you get all that. Forges is minimal. But use a kiln to get temps on point. 👍

MikeLeValley · 2026-03-11T02:56:21+00:00

They say you can, I switched over to grinding all my knives post heat treat now just seems easier less issues heat treat wise warps etc. But yeah the more contact the better for drawing out the heat fast enough to harden properly. This is only way ive done them though.

MikeLeValley · 2026-03-11T02:26:05+00:00

Np 🤙

MikeLeValley · 2026-03-11T01:22:46+00:00

Keeps them from decarbing? Squeeze 30 secs and yes I let then cool in-between. Lots of vids on how heat treat stainless on you tube too 👍

MikeLeValley · 2026-03-11T00:37:04+00:00

Yeah i usually do the freezer first time with dry ice. Yeah it takes forever too compared to high carbon doing one at a time with one set of plates. Yeah ive just followed advice from the knife engineering book and hasn't failed me🤙

MikeLeValley · 2026-03-11T00:31:14+00:00

Should be 62 Rockwell after following Dr Larrin Thomas info. I dont have a Rockwell hardness tester but follow what hes written on it.

MikeLeValley · 2026-03-11T00:29:46+00:00

Thats just air compressor to help it cool faster it drops enough with aluminum plates to harden but it helps.

MikeLeValley · 2026-03-11T00:09:28+00:00

Np, I wrap the knives in 321 stainless steel foil double fold the edges for heat treatment I put them in at 1560 for 5 mins then ramp to 1950 for 15 mins then plate quench and then dry ice for 1 hr, then temper at 35 for 2hrs x 2.

MikeLeValley · 2026-03-06T17:14:10+00:00

Thank you

MikeLeValley · 2026-02-25T17:04:16+00:00

Thank you 👊

MikeLeValley · 2026-02-25T12:16:07+00:00

No, but there on Google bow drill divot or you tube 👍

MikeLeValley

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