Knife hardening guide
The way to the perfect knife
Our hardening guide provides detailed instructions for the hardening temperature that produces the very best results. We describe, for example, what happens in the material during the hardening process itself.
Content hardening guide:
Chapter 1. Purpose of hardening and tempering
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. Read more
Chapter 2. The hardening procedure
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. Read more
Chapter 3. Hardening programs
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. Read more