Hardening guide for knife steels

Hardening is a way of making the knife steel harder. By first heating the knife steel to between 1050 and 1090°C (1922 and 1994°F) and then quickly cooling (quenching) it, the knife steel will become much harder, but also more brittle.

A description of how hardening is carried out in practice, what distinguishes the various furnace types, and what should be borne in mind for the various furnace types and processes.

The hardening programs are carefully matched to the various Alleima steel grades. Choose the furnace type to suit either individual pieces or an entire batch. Then select a steel grade.