Why did nobody tell me that drawing out a blade too thin makes it impossible to normalize right

I was watching a video from that guy in Oregon and he showed his grain structure under a microscope after drawing out too thin on a 1095 blade, and I realized I've been ruining my heat treats for the last 6 months.

2 comments

2 Comments

kareng273h ago

...and that's the thing with so many hobbies isn't it, you don't realize how small choices pile up until they bite you. I've been baking bread for years and only just figured out that overworking the dough does the same thing, makes the gluten strands too tight and the final loaf comes out dense. You push something too far thinking you're making it better but you're actually breaking the structure underneath.

fiona_lane2h ago

That "overworking the dough" thing really hit home. I started letting my bread rest longer between kneads and the texture came out way better, took some trial and error but now I just go by feel.