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If anyone's still on the fence...

P

psriley

Joined
Dec 15, 2005
Messages
26
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:
 
i have found that if i leave alittle stock at the tip of a realy thin knife
it keeps everything nice in the plate quench you jsut ahve to take your time thinning out the tip after tempering
i also dont gring the bevles all the way so that i have a little meat at full thickness for added plate contactseems to work wel least for the thiner stock ive been running lately
butch
 
butcher_block said:
i have found that if i leave alittle stock at the tip of a realy thin knife
it keeps everything nice in the plate quench you jsut ahve to take your time thinning out the tip after tempering
i also dont gring the bevles all the way so that i have a little meat at full thickness for added plate contactseems to work wel least for the thiner stock ive been running lately
butch
Click to expand...


That is good advice. I find it works with plain carbon steels and oil quenching too.
 
Try using an air compressor blowing compressed air between the plates while the blade is in place.
Scott
 
The air compressor sounds like a good idea. I'll try that next.

Heisler - do a search in this forum for "plate quench". You'll get a lot of info.

psr
 
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