advice- using metalworking oil as a quench

H

HSC ///

Joined
Nov 7, 2012
Messages
4,682
The machine shop where I work uses alot of coolant and various oils (spindle, hydraulic, way lube etc)
We have some Metalworking oil 1220 and the supplier says it will work as a quench oil.

Is it safe to use and suitable for HT quench for high carbon steels?

Here are the specs provided -

METALWORKING OIL 1220

PRODUCT DESCRIPTION

A SULFUR AND CHLORINE FREE OIL FOR USE ON NON-FERROUS METALS, MADE FROM HIGHLY REFINED BASE OIL STOCKS. THIS PRODUCT CAN BE USED FOR MACHINING COPPER, BRASS, QUARTZ, AND ALUMINUM.


TYPICAL USES -

CUTTING, MILLING, AND TURNING.
LIGHT DUTY GRINDING.
QUENCHING OF ALL METALS.


FEATURES -
NON-STAINING.
CHLORINE AND SULFUR FREE.
VIRTUALLY NO ODOR.
SAFE FOR ALL METALS.


SPECIFICATIONS

APPEARANCE & COLOR OILY LIQUID, STRAW

LUBRICITY CONTENT 0.0%

SULFUR CONTENT 0.0 %

CHLORINE CONTENT 0.0 %

VISCOSITY @ 100 F (SSU) APPROX. 100
 
It could be OK for deep hardening steels like 5160, 52100, and O-1, but would probably be poor for high carbon low alloy and shallow hardening steels like 1095, 1084, W2.
 
Smith/Stacy,

Thank you for that info. Can you tell me where I would find info such as the "proper oil for quenching a metal?" and what hardening and tempering treatments should be used? I'll bet there are a thousand of them out there and only a couple are useful to the novice. I am not smart enuff to harden and temper a piece of steel but the info might help me select the resource to do it.

Thanks,

Jonh
 
1084: heat to 1500f (just over non magnetic)
-Heat 5 gal. of canola oil to around 120f by dunking in a red/orange hot piece of mild steel
-move the blade up and down if vertically held as you make a slicing motion (blade to spine), if you go side to side, you can warp it.
- put an aluminum disposable baking pan in the bottom of a toaster oven to act as a heat sink and moderate the temp (lower temp swings) and heat them to 400f-415f with two in oven thermometers to Guage as accurately as possible.
- put the knife blank in the oven on atrack to temper for one hour @ 415f
- let the knife cool to room temp and do it again for another hour.

Final grind your edge and attach handle slabs. Before you heat treat, leave your blade edge about the thickness of a dime to lower the chance of warpage
 
I quench in a gallon of canola. McMaster Carr sells quencher by the gallon as well
 
You must log in or register to reply here.
Back
Top