How close to "full" hardness from quench w/ canola and 1084?

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Don, I bet if we tried hard enough the scientist in us could find other uses for Parks #50 too. ;)
 
Don Hanson III said:
Yeah Tai, but I'm too busy makin knives to get all Scientific and stuff... :D
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Me too, but the scientist in me can't help but wonder about other things you can do with your engineered quenching fluids and I never seem to get tired of talking about canola. :) LOL
 
Kevin R. Cashen said:
Pete, you asked a legitimate question and deserve legitimate answers, if your want some real information on the topic feel free to e-mail me (kevin@cashenblades.com), because you obviously aren't going to get it here. If you wonder who this Cashen guy is offering input, ask around for some references as to my ability to answer.

P.S. Stacy I am glad to see that whole pointless picture rule is working out so well:rolleyes: Seriously Pete, a private e-mail will get you a bit more ahead.
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Thanks, Kevin. No introduction necessary. I've read a number of articles on your website/the forums and am well aware of your status as both a master smith and a metallurgy expert. :)

I'll send you an email this evening after I get back from birthday dinner with my folks. I appreciate you taking an interest.
 
Don Hanson III said:
Tai, I'm always having fun, man. Just too busy makin knives and cookin fish... :D
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hey don, if you cook the fish first in the canola oil and then use the oil to heat treat, it makes you hungry for more fish :D.
i save all of my canola oil i cook with and it still works great for heat treating after i'm done cooking with it.

tai, its so nice to not have scale that takes a long time to remove. my blades look the same as yours when i get done.
on the last 3 i did all i had to do was go back to the 320 or 400 grit belt i finished up with before heat treat and i'm good to go.
 
"Studies show" that some trace elements of mercury from the fish make recycled Canola a Quicksilver Canola Super Quenchant - QCSQ!

richard j said:
hey don, if you cook the fish first in the canola oil and then use the oil to heat treat, it makes you hungry for more fish :D.
i save all of my canola oil i cook with and it still works great for heat treating after i'm done cooking with it.

tai, its so nice to not have scale that takes a long time to remove. my blades look the same as yours when i get done.
on the last 3 i did all i had to do was go back to the 320 or 400 grit belt i finished up with before heat treat and i'm good to go.
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Kevin R. Cashen said:
Pete, you asked a legitimate question and deserve legitimate answers, if your want some real information on the topic feel free to e-mail me (kevin@cashenblades.com), because you obviously aren't going to get it here.
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I can't let this slide... In other words, knifemakers don't know anything about knifemaking and aren't qualified to answer questions about knifemaking legitimately, especially when it comes to heat treating. Kevin is the only person on this whole forum with legitimate opinions,… which he won’t reveal publicly.

Speaking of fish, I think I smell it.

Any self proclaimed person of science that doesn't listen to the professionals working in the field,... has lost touch with reality. In my opinion...
 
Tai Goo said:
I can't let this slide... In other words, knifemakers don't know anything about knifemaking and aren't qualified to answer questions about knifemaking legitimately, especially when it comes to heat treating. Kevin is the only person on this whole forum with legitimate opinions,… which he won’t reveal publicly.

Speaking of fish, I think I smell it.

Any self proclaimed person of science that doesn't listen to the professionals working in the field,... has lost touch with reality. In my opinion...
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Or

They have already heard enough from you ?
 
Do I really need to list my credentials?

Sorry, tooting my own horn ain't my bag, man.
 
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Tai Goo said:
I can't let this slide... In other words, knifemakers don't know anything about knifemaking and aren't qualified to answer questions about knifemaking legitimately, especially when it comes to heat treating. Kevin is the only person on this whole forum with legitimate opinions,… which he won’t reveal publicly.

Speaking of fish, I think I smell it.

Any self proclaimed person of science that doesn't listen to the professionals working in the field,... has lost touch with reality. In my opinion...
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I had the jaw drop and head scratchin when I first read it??? But hey, it is what it is...
 
This thread has gone so far off course that I'm actually sorry I bothered to ask. It's a real shame when people step in and comment on a thread where a person is legitimately trying to understand the science behind what's thought to be "common knowledge" and turn it into a farce. I'm all for a sense of humor, but I really don't need advice on using oils for frying food -- If I wanted cooking advice, I'd move to a cooking forum.

All in all, this is disappointing. This is a mistake I'll not soon repeat.
 
I remember, when I was just a young man, ready to embark out into the world. My mother pulled me aside, and gave me these words of wisdom:

She said "There are four subjects that should be avoided in polite conversation. Don't discuss your politics, religion, income or quenching medium preferences, keep these subjects private, for they cause angst and turmoil wherever discussed." As I've grown older and am beginning to approach middle age, I've begun to see the wisdom in those words.

She also said "don't sweat the petty stuff, and don't pet the sweaty stuff" and "you can't pick up a turd by the clean end". I haven't really figured those out yet, but I have a feeling they also apply here...
 
I learn a lot in these threads especially when I read the articles recommended discussing the topic at hand. If I only wanted one opinion I would read a book. The varied opinions and experience on the forum is a wealth of knowledge.

Insinuating well respected knifemakers who have demonstrated top proficiency are not "doing it right" is what should be left out of discussions. The fish frying and jokes actually make a community a joy, for me at least.
 
Pete84 said:
This thread has gone so far off course that I'm actually sorry I bothered to ask. It's a real shame when people step in and comment on a thread where a person is legitimately trying to understand the science behind what's thought to be "common knowledge" and turn it into a farce. I'm all for a sense of humor, but I really don't need advice on using oils for frying food -- If I wanted cooking advice, I'd move to a cooking forum.

All in all, this is disappointing. This is a mistake I'll not soon repeat.
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I don't see what you have to complain about. I don't think any of us is getting paid to answer these questions, so you should be able to excuse us for having a little fun while we're at it. Besides, there's plenty of good information here for you to consider, professional opinions, testimonials and a couple good links.

I think a little appreciation is in order,... not a slap in the face.
 
Don,... one of the best things about your posts is that they don't take long to read. ;)
 
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