How much quenchant?

L

Lt.Col.Vortex

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Jul 22, 2012
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Quick question here guys, how much quenchant do you use for one blade? I was thinking I was going to have to get a 5 gallon bucket of the stuff just for one blade (standard lengths, nothing to long). but I've seen guys quench blades in deep cookie pans. I'll assume it depends on your quenchant as well as the steel to determine how much volume you need.
 
So should I make a new thread or is a staff member going to move this one? I ask because I've bot burned for making two same topic threads before.

Question still stands.
 
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Quick question here guys, how much quenchant do you use for one blade? I was thinking I was going to have to get a 5 gallon bucket of the stuff just for one blade (standard lengths, nothing to long). but I've seen guys quench blades in deep cookie pans. I'll assume it depends on your quenchant as well as the steel to determine how much volume you need. Are we talking a gallon or two or what?
 
I quench most of my blades in a deep bread pan that holds most of a gallon of canola oil. Hardens up nicely.
 
I don't know about different steels needing different volumes. I just worry about the oil staying below the target temperature after the hot steel has cooled down but heated up the oil. If you're going to do more than one knife, you'll need more volume.

If you want a hamon, you'll need to set the blade in edge first, so your container will need to be long enough for the blade.

I got sick of worrying about bumping into and spilling my oil pan so now I use a 6" pvc pipe and dip the blade in tip first, raising and lowering it to agitate the oil. The pipe is just long enough for my longest camp knives and It's on a wooden base with a wooden backing so I can hang it on the wall out of the way when I'm not using it. With the 6" pipe I can do two or three knives (depending on the size) before the oil gets hotter than I like, which is fine for me. I really like that system and if I start doing more knives at a time, I'll probably just add more pipes along side the first one.

When I want to make a hamon, I pour the oil into one of my long, bread pan shaped metal pans.
 
Not to hijack but do you think a 5 gallon pail of parks for example would be useable just in the pail? It's enough volume it shouldn't heat up the bucket enough to melt the plastic I would think? Assuming a quench neat the center of the bucket and not having a blade long enough to get near the plastic. Obviously metal is better but I'm just curious.
 
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From what I've read, and as long as IIRC, you want at least 1 gallon per pound of steel. As far as doing subsequent blades, as long as the oil isn't too hot, you shaould be able to do about two average sized knives with one gallon of canola oil. I did it with success. I use a one gallon metal paint can full of canola oil for mine.

A five gallon bucket should work since the oil won't get hot enough to even phase the plastic. Just be sure to stay away from the sides/bottom with the hot steel.

Take this advice with a grain of salt, though, as I am only working on knives #2 and #3 right now. Although, I do read a lot and retain information very well.
 
With so many options for a metal container there is no way I would use a plastic bucket. What if you lost your grip and the blade hit the bottom of the plastic bucket and put a hole it .... 5 gallons of oil spreads across the floor and if there is not enough oil on the blade to cool it, would it ignite the oil??
I use an ammo can (81mm I think). Quench containers has been talked about before and a search should give you some more ideas.
 
Spalted said:
With so many options for a metal container there is no way I would use a plastic bucket. What if you lost your grip and the blade hit the bottom of the plastic bucket and put a hole it .... 5 gallons of oil spreads across the floor and if there is not enough oil on the blade to cool it, would it ignite the oil??
I use an ammo can (81mm I think). Quench containers has been talked about before and a search should give you some more ideas.
Click to expand...

Good point Spalted, I suppose laziness is never good when dealing with orange metal. How many gallons will your mortar can hold?
 
Mike Fennessy said:
If you want a hamon, you'll need to set the blade in edge first, so your container will need to be long enough for the blade.
Click to expand...

If you clay coated your knife you can use your 6" pipe and quench straight down for a hamon couldn't you?
 
I have 5 gallons in it but I think it could actually hold 6 or 7.
 
Spalted said:
I have 5 gallons in it but I think it could actually hold 6 or 7.
Click to expand...

I calculated from 22.75 X 14 X 5.5 INCHES dimensions (one on ebay) to hold 7.583 gallons, in case anyone is curious. My local army surplus has an 81mm can for $50 so I will probably nab one of those. Thanks for the tip Spalted!
 
One medium knife, say up to 3/16" thick and 8" long - I used a bread pan for large loafs for a while. It got hot fast and would only do a smaller knife but was just fine for one. Two gallons would be better. I'd look for an upright cylinder if I had to do it again.

Bigger or thicker knives really need a decent volume especially if you are doing few.

I like to make a day of heat treating and have 2 oil quenching setups, when the first 5 gallons gets too hot I switch to the next.

I'm now using more air hardening steels and the 1" plates get hot fast, I cool them a lot. I'm trying to use lots of air hardening and water hardening steels for a few reasons. It's nice to have a 15 gallon quench tank with water (brine) too, it's cheap! Wear a respirator if you plan on oil quenching a few blades, it is very hard on the lungs. Eye protection for debris and uv is smart as well as a thick leather apron and gloves.

Be sure to gear your oil for the steel you are using!

5 gallons is a great amount to have, it is economical to buy in that quantity.
 
Daniel Fairly Knives said:
One medium knife, say up to 3/16" thick and 8" long - I used a bread pan for large loafs for a while. It got hot fast and would only do a smaller knife but was just fine for one. Two gallons would be better. I'd look for an upright cylinder if I had to do it again.

Bigger or thicker knives really need a decent volume especially if you are doing few.

I like to make a day of heat treating and have 2 oil quenching setups, when the first 5 gallons gets too hot I switch to the next.

I'm now using more air hardening steels and the 1" plates get hot fast, I cool them a lot. I'm trying to use lots of air hardening and water hardening steels for a few reasons. It's nice to have a 15 gallon quench tank with water (brine) too, it's cheap! Wear a respirator if you plan on oil quenching a few blades, it is very hard on the lungs. Eye protection for debris and uv is smart as well as a thick leather apron and gloves.

Be sure to gear your oil for the steel you are using!

5 gallons is a great amount to have, it is economical to buy in that quantity.
Click to expand...

Hey Daniel, when you say respirator are you talking particulate filters like P100 or finer vapour filters?
 
I use an old ammo can. I have two, one is kinda small, and one is quite large. I would say the large one can hold about 5 gallons or so, and the small one maybe two, if I filled it up completely. I got the large one at a yard sale, but just about any army surplus store would have them. I might have picked the small one up at sportsmans guide, or cheaper than dirt, I can't remember which. All I am saying is that they work great, and have a lid that you can put on them in case they flare up.
 
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