I've always maintained that you should never get a knife blade hotter than you can "touch". I know many knife "sharpeners" maintain that theory, siting the fact that they do not have to worry about ruining the temper, heat-treat, rockwell, etc. I think a "Kettle" may be going a bit too hot. If I can clean a blade with a "warm/hot" to the touch temperature I think (for me anyway) that this is hot enough. Perhaps someone else has another idea??
Best, Capt. Chris
I can not possibly imagine that boiling water would affect the temper of a knife. Another manufacturer of carbon steel knives told me that I would have to exceed 850 degrees F before I started to lose temper with his blades. This was a topic of discussion because people were asking about using one of those baked on finishes like Kalgard (sp?). He was more concerned about damaging the micarta than the blade.
Rick
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