10-10-2018, 01:59 AM
(This post was last modified: 10-10-2018, 03:06 AM by KnifeGrinders.)
(10-09-2018, 04:48 PM)Larrin Wrote: I’ve never seen the term detempered before. I think you made it up. Overheated is an appropriately generic term, since it could range all the way from overtempered to reaustenitized.
The term "detemper" is used in the New Zealand study
The Measurement of Knife Sharpness and the Impact of Sharpening Technique on Edge Durability
"...it is thought that powered, mechanical type sharpening overheats and thus detempers an edge.
The softer, detempered structure of the metal causes the edge to fold over more quickly and more easily, resulting in a dull blade."
***
We are talking of a change in the very narrow band along the edge apex, within 1-2 micron from the apex. Methods based on visual detection may not be suitable for the micro-scale, but we won't know till we try, and I don't think this should be tried without a metallurgical microscope...
http://knifeGrinders.com.au

