Finally forged a good knife after wrecking three blanks in a row

I tried quenching in warm canola oil instead of cold and the blade came out way harder, anyone else mess with oil temps like that?

3 comments

3 Comments

ray35616d ago

Did you let the oil cool down all the way to room temp first? I found when I rushed it and tried to quench in oil that was still warm from a previous blade it didn't work as good for me.

grays1316d ago

Nah, cold oil's the only way to get that real hard edge...

-1

ryan_shah3816d ago

Yeah I remember hearing about this from an old knife maker awhile back @grays13. He swore by cold oil for that same reason, said hot oil makes the steel too soft on the edge. I tried it once on a cheap chefs knife and the difference was night and day. The edge held up way longer through a bunch of veg prep without rolling. Cold oil really does lock in that hardness better from what Ive seen.