Knives are normally made by forging process either using a machine or traditional method by means of hammering process. This present work was conducted to study the effects of steel raw materials and hardening process on the hardness of manually forged knives. The knife samples were made by traditional hammering (forging) process done by local blacksmith. Afterward, the samples were heat treated with two different hardening procedures, the first was based on the blacksmith procedure and the second was systematically done at the laboratory. The forging was done in the temperature ranged between 900-950°C, while the final temperature ranged between 650-675°C. The results showed that knives made of spring steel and heat treated in simulated condition at the laboratory obtained higher level of hardness, i.e. 62 HRC. In general, knives heat treated by local blacksmith had lower level of hardness that those obtained from simulated condition. Therefore, we concluded that the traditional knife quality in term of hardness can be improved by optimizing the heat treatment schedule.
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