I went to New Braunfels, TX yesterday to temper knives for two customers. These are 3 knives cut from the same sheet of 440c steel. One is a Santoku and the other are traditional chef knives. The extra is in case one of the knives gets ruined during any part of the long process of making a single knife. It’s always good to have a back up. Anyhow, here are a few photos from tempering with Master Knifesmith, Johnny Stout.

Into the oven to cook at 1900 degrees.

Knives are out and insanely hot. They cool for a split second on a copper plate. The white stuff is baby powder. The knives are coated in this to prevent them from sticking while in the heat sleeve.

We move them to a large electromagnet and flatten them by beating them down with a hammer.