Debate: Should you quench a blade in warm oil vs cold oil? I tried both ways

After ruining a few blades with cold oil giving me uneven hard spots, I warmed my canola oil to 130F and got a way cleaner edge on a chef knife last week. Has anyone else found that temp makes that much difference or am I overthinking it?

3 comments

3 Comments

piper_kim24d ago

Try warming it to 140F next time, that's where I get my best results.

david_jones3824d ago

Double that resting time and you will get even better results.

wood.faith24d ago

140F is my sweet spot too but I've found letting it rest is just as important. I pull it off heat right at 140 and let it sit for 5 minutes before I even touch it. The carryover cooking brings it up to 145F perfect for me. Any higher and it gets dry and stringy. I've ruined so many meals by rushing that resting step. Give it a try next time and see if it helps your texture.