Interrupted brine quench 1084.

C

chriswillman

Joined
May 1, 2011
Messages
24
Hey guys, I am starting to make knives with 1084 steel. From what I have read, brine will get this steel to it's full hardenability better than canola oil, or the other things I could use right now as a beginner. Brine will also be a lot easier to obtain, and I can use a plastic bucket instead of a metal one. I read that an interrupted quench will lower the chances of cracking, and warping of the blade during the quench. How should I do the quench itself, and what temperature should the brine be?
 
Brine will destroy your 1084 in short order. It is too fast for knife sized pieces of steel. In large (2"+) thick pieces, brine is the method of choice. Canola is your best home brew method for 1084.


-Xander
 
While a commercial HT quenchant is better, a gallon of canola warmed to 130F will quench a 1084 blade just fine.
Brine is the wrong quenchant.
Use a metal container. Even in the oil, a hot blade will melt its way through plastic instantly.
 
I don't suggest interupted quench for anything. Properly it requires lots of experience and experimenting to get it right.
 
There is also Mcmaster-carr 11sec oil; It costs only $16.00 a gal, and will even work with the faster steels like 1095.
 
Hey chriswillman,
Please send me an email. railrider19n20 at gmail dot com. I'm in your area. Maybe we can order a few gallons of the correct oil and split the shipping. How does that sound?
 
hi chriswillman

the interrupted quenching in brine might not work for a knife size steel. a knife is too thin i think. over here in factory, interupted quenching with brine usually only done by experienced employees and only suitable for tools that over 12mm thick. also it mostly used on not so important tools.
 
You must log in or register to reply here.
Back
Top