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Aren't axes usually hardened, then tempered? Hardening will make it strong, but brittle. This is followed by very controlled tempering, to dial the hardness back a (very controlled) notch, and improve toughness.

Not all steel is quench-hardened, and not all quench-hardened steel is done with oil. Many blades these days are water or air quenched, not oil.

Well... that's almost everything I know on the subject. ==c
 
Bob Urban and Dune on this very board might be the folks to get a hold of. I know that Bob has made several knives.
 
Do you also hide stuff in trash cans? :)
 
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