In the process of learning to make chisels, I decided that I should see if my chisels could match commercial chisels. In the back of my mind, making something and having it work less well that well established tools (in this case, late 1800s English chisels, or earlier or later if the characteristics are similar) isn’t very satisfying. The why of that is because I’ve now thrown away most of the early tools that I made. They were fun to make, but you realize unless it’s going somewhere, it’s just leisure time wasting and you end up using purchased tools. What’s “going somewhere”? Well, you do almost always need to make something lacking to learn what to correct so that it’s not.
I ended up matching or bettering all of the new and old chisels that I have except for japanese types, and perhaps in some cases (For example, HSS chisels always seem to fare better if they’re introduce to trimming metal and wood junctures). But in this case, we’re just talking about normal wood and “normal” use (chisel goes straight into wood or slices it).
How? This process is what I ended up with – it’ll take more than one post, but it’s not that complicated and doesn’t require anything expensive. How good can the results be? As good as commercial heat treatment, and with some steels, maybe better. But more importantly, you’re doing the hardening, so there’s no pooling lots, finding out that someone chose a different spec for hardness because they weren’t paying attention, etc. All I can really do in the shop is snap steel samples and see how small the grain is (which is good, but not always perfect – the composition of the steel itself can make comparing two samples difficult. An example of this is 26c3 or white steel vs. O1. The two former types will have carbides in them (carbon in this case) and larger visible grain than the latter, but samples of 26c3 end up with a better hardness/tougness profile. )
To cap things off, I guess you have to have samples analyzed. I have sent samples of 26c3 and O1 in to be tested by a metallurgist who specializes in knife steels and I can match the results for ideally heat treated O1 and better them for 26c3. The fact that I can means you can, too. There are no secrets here – if I wanted to really perfect this and market it as a proprietary process, it wouldn’t be disclosed.
What Steels?
This is a process for simple steels. That means iron and carbon and a small number of additives that improve iron carbides, but that do not result in free carbides of other types. This includes:
- 1084
- 1095
- O1
- White 1 / 2
- 26c3
This does not include 52100, A2, D2, M2, etc. Anything that involves chromium carbides or more than just a little bit of tungsten (O1 has tungsten, but not in large amounts), vanadium, etc, is not something that this perfects. I have had OK luck with 52100, but it’s a high toughness steel and it probably benefits from a long duration soak before quenching. That’s something you just won’t want to bother with long even if you had bionic eyes – I don’t think good things happen in the open atmosphere with steel held at high temps.
Before the Process – What if You just Want Simple?
Good quality O1 steel from a good name (bohler, starrett, etc), cut something with the grain oriented to the length of the item, heat it to nonmagnetic quickly, then allow it to heat a color brighter (so if red when a magnet stops stick, allow it to get to orange quickly ) and then quench in clean oil until all the heat is gone, wipe off and then temper in a kitchen oven for an hour at 400F.
That’s simple – it works, no expensive oils, no temperature holding. YOU ARE NOT A FURNACE, so you will go off the rails if you read commercial schedules and attempt to duplicate the numbers by eye. All open atmosphere heat treatment before quench involves getting to temp quickly and uniformly, overshooting a little and then quenching.
If your oil is warm when you quench, toss whatever you’re making in the freezer for half an hour when you’re done, or dip it in ice water. You’ll end up with better hardness.
What about the Knife Steels with Lower Carbon?
I don’t use them – if you’re into knives, I don’t know what optimizes them, but nothing in the process will harm them. For tools, steels that aren’t super high toughness but that attain a certain property at higher hardness are better. Toughness can lead to folding or damaged edges hanging on and that’s not great for use in working wood- we want damage that occurs to leave and be sharpened away later vs. straightening an edge and moving on like can be done with knives.
If you’re into tools, don’t allow someone to tell you that you should be using leaf springs or 5160 bar stock. It’s not the right thing for chisels and plane irons (better for a froe, hatchet, axe, machete etc).





