I know there are a lot of specific oils made for quenching and a lot of "stuff" that will accomplish the basics of hardening a blade without getting the maximum benefits of the steel. I'm stuck at the moment with the latter of the two, some peanut and canola oil. I don't have a very large container to quench in, but I'm not quenching a lot of knives at once, so hopefully it's enough to effecively do single knives without over heating. My question is how do I use what I have to get the best results for the time being? Would heating the oil a bit prior to quenching help? For materials I have several farrier's rasps and some 5160, almost all of which was free (my favorite price). Karl Andersen gave some great advice on another forum to work with a steel at a time to really learn it well and said 5160 could be a possibility. While not ideal, would my oil accomodate 5160 (of which I can get locally and easily) until I can get something better? I'm very interested in W-1 and W-2 because of some different dimesions I can get it in as well as try Hamons, but I don't think my oil would work well?
Thanks for helping a newby
Jeremy
Jeremy Lindley, Apprentice Smith
Yes, Jeremy, your oil will work for 5160 in knife blade thickness. You might heat it a little above 100 degrees. Maybe 130.
I would not try the W-1 and 2 with that oil. It will harden a little in thin sections, but you wont get the desired effect.
Karl is right. Get good at one steel like 5160 and use it as a base line to compare other steels behavior.
Thanks, Lin-just what I was looking for. Since what I have will work and the 5160 store (so to speak) is just down the road, I think that's what I'll start concentrating on.
Jeremy
Jeremy Lindley, Apprentice Smith
