Plate quenching

S

Steve Beckwith

Joined
May 29, 2004
Messages
399
I have a couple of pieces of 1/2" aluminum that are dimensionally large enough to plate quench. Is 1/2" thick enough of a heat sink? Everything I have read mentions using 1". Thanks, Steve B
 
Yes. Not ideal, but they'll work. Considering that most of the plate quenched steels are "air quenching", any plate is faster than no plate at all.
 
1/2" is the minimum for a smaller knife. 2" is the max that will be needed for multiple larger blades. 1" works fine for all but large batch runs. If all you have is 1/2" plate, two slabs about 4" by 14" should do what you need.
 
Could someone potentially explain this process to me? Are you cooling the blade quicker using the aluminum as a heat sink, or am I totally off base?
 
Has anyone tried a vaned plate, like a cpu heatsink, and seen what the results would be? Maybe 1" thick with vanes... Of course you are just trying to get the plate to 'eat' the heat, right, not worried about long enough for the plate to have to cool... no?

Sorry, I think I answered my own question there, but if I didn't, please respond in kind... lol.
 
My plates are 3"x14"x 1 1/2" thick. so they will take away a lot of heat. I come out of the
oven onto the plate (that was in the freezer) and immediatley put the top plate on it and
lean down on it while still in the foil. As soon as I cut the packet open and get the blade
out I flip the plates to the colder side and proceed to put 3 10" "C-clamps on the plates.
Last week I treated 2 rather long knives, a fillet with a 7" blade, and a chef's knife with a
8" blade. Both ended up dead straight to be ground post HT. They were 1/16" stock.
Ken.
 
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