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Stop quenching 1084 in motor oil, plain canola from the grocery store works better and I have 14 test blades to prove it
I used to grab whatever old motor oil was sitting in the shop for quenching my 1084 knives, and I kept getting these soft spots and warped edges that drove me nuts. Back in February I switched to a gallon of plain canola oil from the Hy-Vee down on Broadway, heated to about 130 degrees, and the hardness jumped from around 58 to 62 on my files. Same steel, same forge, only the oil changed. Anyone else made the switch or am I late to this party?
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oscarmurphy1d ago
Wait, you drove to Hy-Vee on Broadway for quench oil? That is wild to me. I've been using the cheap yellow bottle from Walmart for years and just assumed anything in a food aisle would scorch or flash on me. You're telling me plain canola at 130 degrees jumped your files from 58 to 62 on the same 1084? That's a 4 point bump from a grocery run, not a $60 bucket of fancy quench oil. I might have to make a trip this weekend and eat my words.
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