Now that the oven is here....a few detailed HT questions

Joined
Sep 27, 2004
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Well now that I have the oven, I'd like to really get a few things straight before I begin experimenting.

The first thing I am wondering is regarding quenching. With a forge, one often is pulling a hot blade directly from the heat source into a quench tank. Since you have direct access, you can get the blade from the heat to the oil in no time (1/2 second). How does this differ with an oven? If i've had a blade soaking at 1475, I need to flip the door down, grab it with tongs, and quench. This adds some time to the process. My questions are:

1. How much heat will a blade lose on average per second in still air? How low will, say 1095 drop, per second if at room temp from just above critical?

2. When we are talking quench speed, i understand it to mean the time it takes to get a blade from critical to below the nose. How does this relate to the speed one gets from the forge or oven to the quenchant? Are we timing from the point the metal touches the oil, or from the point the blade is no longer in the 1475 degree environment. With the forge, this was more of a non issue.
 
I think you're overly concerned . If the quench tank is within maybe 6' there should be no problem.You should in any case set up the knife so you can easily grab the tang with the tongs and dunk it !
 
:) Good to hear! Id rather worry than screw up! The reason I asked was because I wanted to test some longer soaks and quenches at just above critical, and wanted to try to get the blade into the oil before the invisible timer started ticking.
 
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