about plate quenching, hop on off that sucker and giv 'er a go. Count my experience as one more in favor of plates over oil. Today I blazed up a 1/8 inch filet blade of ATS-34 and quenched with a couple of 4x1.5x12 inch aluminum plates Irwin-clamped to a saw-horse with a fan blowing on the whole mess. Went right into the dry ice after for 8hrs or so. Just took a peek at it prior to starting temper, and it was almost pristine, except for a heat gradient here and there. Unfortunately, I don't have a hardness tester, but I couldn't get a file to bite anywhere.
This is a blade I thought I had taken too much meat off prior to HT, and was expecting a twisted mess, and probably would've been with oil. Just one those fun-with-physics things you can't believe until you see...:thumbup:
This is a blade I thought I had taken too much meat off prior to HT, and was expecting a twisted mess, and probably would've been with oil. Just one those fun-with-physics things you can't believe until you see...:thumbup:
