1095- 3/32” too thin to clay quench?

[oldschool45]

Is 3/32” 1095 too thin to try for a hamon line? I’m going to be making some kitchen knives as Christmas presents a bunch of 6” Chef’s knives. I will be heating to about 1500’F in a forced air wood fire and quenching in McMaster Carr 11 second oil. Am I risking loosing blades or am I good to go?
Ray

 

[69_knives]

You (and your blades) should be fine. I've clay quenched 8" and 10" 1095 blades less than 1/8" thickness without problems.

However, being a newb, there may be gremlins lurking that may have been on vacation when I quenched my blades.

 

[KYCelt]

If you don't like the results, you can always send them down 75 a few miles, but I'm sure they will be fine.

David

 

[oldschool45]

69_knives, that’s good to hear I want more visual appeal on these knives as they will be presents instead of raw users. They scary part will be when I go to make my brush sword out of some of Aldo’s 1084.
David, I’ve got that batch and I am making and a bunch of customized/hardened “church” keys. I’m hoping to have one big day of fire then finishing. My Christmas present should be done by Thanksgiving. How far south on 75 are you talking? I get down to Louisville a bit but Lexington not so much.
Ray

 

[M.Griffin]

I just clay quenched a 3/32" 1095 kitchen knife a couple of days ago. I have done quite a few in that thickness in 1095 with good results. Go for it.

-Mike

 

[Daniel Koster]

Just use thinner clay and you'll be ok. Remember, the more clay, the more heat-retention to "seep" back into your freshly quenched blade.

Dan