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Old timer told me to stop quenching every blade in oil, I thought he was crazy
Guy named Pete at the hammer-in last summer said I was ruining my carbon steel by using the same canola oil for everything. Told me to try water for certain thin blades. I ignored him for 6 months until I snapped a fillet knife right at the quench line. Switched to water on thin stock and haven't had a crack since. What's your go-to quenching medium for different steel thicknesses?
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lewis.terry1mo ago
You mean like when my buddy Dave quenched a thin kitchen knife in warm water and it came out straighter than his last relationship? He swore by canola oil for everything after that but honestly water works fine for me on the thin stuff too.
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