Quench Plates?

Michael J. Spangler

Michael J. Spangler

Joined
Oct 8, 2003
Messages
2,181
alright, how thick should they be? they're aluminum. What type i do not know. but they're about 1/2" thick. i got them from rocketman.

how about steel? would that do the job? i have access to some thick steel. but its probably too slow, and more or less holds the heet against the blade instead of moving it into the mass of steel right?

thanks guys!
 
1/2"-3/4" any type of aluminum. Air hardening steels wrapped in a foil packet.quench between plates IN the foil.
 
mine are an inch but i like over kill there 6X18 also

still need a good way to mount them in the press
 
BTW i can get them hot that i done like to pick them up without gloves in a batch of knives 6-8 blades

get the thermal mass you need if you can
 
if you cut fins on the top of your plates it will cool down faster. like the heatsinks on electronics.
just make sure the plates match exactly:)
 
Michael, I use 1/2 inch and 3/4 inch think aluminum plates. They have worked well for me. I have quenched blades to 1/4 inch thick. I use no forced air to compensate. I would trust 1/2 inch aluminum plates to properly quench our blades. I stand upon the top plate, with shoe on of course, to ensure flat surface contacts well.

rlinger
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awesome guys... i think these will do the job then.... can't wait... now i just need to get the dman oven up and running. damn electrician.
 
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