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Old timer told me I was quenching wrong and he was dead right
Been doing this about 4 years now, mostly knives and small tools. Always used canola oil for quenching, warm it up to about 130 degrees. This guy stops by my shop at the farmer's market demo last month, watches me for like 20 minutes. He goes 'you're getting soft spots because your oil ain't moving enough'. Said I need to agitate the blade side to side, not just dunk it straight in. Tried it on a 1084 chef knife and the file skated right off. Felt like an idiot but man, what a difference. Anyone else get told some basic thing way later than they should have?
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spencerm4612d ago
@jordan_anderson90 yeah that was a hard lesson for sure. Been doing quenching wrong for so long I just thought the oil temperature was the only thing that mattered. Once I started moving the blade back and forth in the oil, like a figure eight pattern, the hardness got way more consistent across the whole edge. Really opened my eyes to how much technique matters even in the simple steps.
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