Since I'm not an O1 user, so I'm not the best source for your answer but I would believe that either would work. I would definitely preheat the canola if you choose to use it.

Were I you, I would try to convince the buyer that any maker will supply a better blade using a steel that they are familiar with. Good performance isn't so much in the steel as in the accuracy of the H/T. Many customers don't understand this. They only know that they have had, or heard that this particular steel makes a good knife. The truth is many steels will make a good knife if H/T'ed correctly.

Your choice, but I would recommend using your favorite steel and explain why.

Gary

Thanks Gary - I agree - Heat treat, blade geometry, then the steel in order of importance.

I tried to dissuade him but he couldn't be swayed - something to do with his heritage <img src=' http://www.americanbladesmith.com/ipboard/public/style_emoticons//wacko.gi f' class='bbc_emoticon' alt=':wacko:' />

Hey TK!

Canola may be a bit fast for O1. AAA or 11 second oil would be about perfect.

Hope you are well Sir! Coming to the hammer in?

The 50 is definitely too fast for O-1, the canola may work. This may be an example of why customers should understand why they are coming to a maker with the skills and knowledge in making a knife rather than making it themselves. O-1 is a great steel, one of my favorites, and I have spent decades learning its behavior inside and out so I have to be honest here when I say that it is one of the last alloys I would choose for an edge quench of any kind. Also, an important safety note, please use the canola or any other oil besides the #50 for edge quenching, it will most likely flash on you and at least ruin your Parks #50 if it doesn't hurt you. But back to the steel- edge quenching a simpler alloy will make clean transition between the hardened edge and a soft pearlite spine, O-1 will not give you this. O-1 will create an ugly mixture of phases that will lack both hardness and toughness in the body and spine of the blade, giving you the worst of both worlds; and you won't even get a clean hamon for your troubles. I would use the O-1 or an edge quench, but not both, and would stress to your customer that of you do both they will be getting an inferior product. 5160 or 1084 will edge quench nicely, O-1 was specifically designed to deeply harden and resist doing what you are aiming for in an edge quench.

Canola works excellent for O1 TK , 130F give or take

like most thing there are options and yes there may be better steels to choose from but heat treated properly O1 makes an excellent blade

try it you'll like it...........

Rob

|quoted:

Hey TK!

Canola may be a bit fast for O1. AAA or 11 second oil would be about perfect.

Hope you are well Sir! Coming to the hammer in?

Mr. Nick - thanks for the feedback. We're having guests from out of town so it looks like no hammer-in. I really enjoyed your help at the NESM - I'm sure there's another course there down the road for me!

|quoted:

The 50 is definitely too fast for O-1, the canola may work. This may be an example of why customers should understand why they are coming to a maker with the skills and knowledge in making a knife rather than making it themselves. O-1 is a great steel, one of my favorites, and I have spent decades learning its behavior inside and out so I have to be honest here when I say that it is one of the last alloys I would choose for an edge quench of any kind. Also, an important safety note, please use the canola or any other oil besides the #50 for edge quenching, it will most likely flash on you and at least ruin your Parks #50 if it doesn't hurt you. But back to the steel- edge quenching a simpler alloy will make clean transition between the hardened edge and a soft pearlite spine, O-1 will not give you this. O-1 will create an ugly mixture of phases that will lack both hardness and toughness in the body and spine of the blade, giving you the worst of both worlds; and you won't even get a clean hamon for your troubles. I would use the O-1 or an edge quench, but not both, and would stress to your customer that of you do both they will be getting an inferior product. 5160 or 1084 will edge quench nicely, O-1 was specifically designed to deeply harden and resist doing what you are aiming for in an edge quench.

Kevin: Great feedback - thanks!

|quoted:

Canola works excellent for O1 TK , 130F give or take

like most thing there are options and yes there may be better steels to choose from but heat treated properly O1 makes an excellent blade

try it you'll like it...........

Rob

Thanks Rob - I'll go with a full Canola quench - preheated to 130