Free Calculator

Heat Treat Temperature Calculator

Turn a steel grade and a target hardness into an austenitizing temperature, a tempering range, soak times and the risks to watch for.

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Inputs

A practical working range for most knife steels is 58–62 HRC. Above 63 the blade gets chippy.

Austenitizing temperature

—°C
Tempering—
Soak time—
Quench—
Expected hardness—
Risk of grain growth / cracking—

How the numbers work

Hardness comes from two things: how much carbon is dissolved into the austenite before you quench, and how fast you cool it. Austenitizing below the recommended range leaves carbon undissolved and you never reach the target hardness. Austenitizing above it dissolves more carbon but grows the grain, and coarse grain means a brittle edge that will not hold up.

Tempering trades hardness for toughness. Every 10–15 °C of additional tempering temperature typically costs about one HRC point, so the tempering temperature is the dial you use to land on a target. Two one-hour cycles are standard because a single cycle leaves retained austenite that can transform later — and that is what makes a blade that seemed fine go brittle weeks later.

Reference values used

Reference points
Magnet loses attraction≈ 770 °C — a lower bound only, not a setpoint
Decalescence (shadow)Rough indicator of the transformation range
Recommended soak at temperature5–10 min once through-heated
Tempering, standard practice2 × 1 hour, cool to room temp between
Hardness loss per +10 °C temper≈ 0.7–1 HRC
Typical knife hardness58–62 HRC