Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 38,524
Use the BF custom search for things like these questions. The bine quench ratio is discussed regularly.
https://cse.google.com/cse/publicurl?cx=012217165931761871935:iqyc7cbzhci
The quick and easy mix is 4# salt to 5 gallons water. To be really exact, use 3# salt and 4 gallons water.
Be aware that you will crack/break a lot of blades in a water/brine quench. Purchasing some fast quench oil (Park's #50)would be far better.
While not the best quenchant for W1/W2/1095, canola will work on thinner knives. Warm it to 120F and full quench the blade quickly in a couple gallons of oil. Use lots of up/down or edge to spine agitation, but never side to side. The quench is over in about five seconds, so pull the blade out and straighten any warp quickly with gloved hands, then pout back in the oil to finish cooling..
https://cse.google.com/cse/publicurl?cx=012217165931761871935:iqyc7cbzhci
The quick and easy mix is 4# salt to 5 gallons water. To be really exact, use 3# salt and 4 gallons water.
Be aware that you will crack/break a lot of blades in a water/brine quench. Purchasing some fast quench oil (Park's #50)would be far better.
While not the best quenchant for W1/W2/1095, canola will work on thinner knives. Warm it to 120F and full quench the blade quickly in a couple gallons of oil. Use lots of up/down or edge to spine agitation, but never side to side. The quench is over in about five seconds, so pull the blade out and straighten any warp quickly with gloved hands, then pout back in the oil to finish cooling..