- Joined
- Jul 11, 2003
- Messages
- 3,258
peter nap said:I've stayed out of this argument for years Dan. Some of the slide rule guru's get downright violent over the subject but.....think about what you just said.
Look at the properties of Crisco. When you quench the first time (I know, the triple has been debated also) in solid Crisco, what happens.
You get a controlled heat exchange because of the thermals replacing the solid grease with the warmer more liquid grease.
Quench number two is at about 100 F and the liquid is much thinner and cools the steel more quickly even though it is warmer.
At quench 3 the Crisco is about 135 and is very thin. Heat exchange is some quicker and Sort of finishes the grain out.
I don't have microscopic slides of the grain structure but it does work. The steel develops a fine grain, hardens, holds an edge. What else can you ask for in 5160?
Hey Don, I hear what you are saying, but I thought Crisco was only good for biscuits and blades under 4"... because its shortening...
