Quenching Oil

Jan 9, 2001
I need some help with oil. I have been useing Al Pendray's method of heat treating 52100 and quenching in low temp salt but I would like to compare it with Ed Fowler's. My question is Ed's methods calls for Texaco type "A" oil. Does anyone know if this type of oil is a must or can I get the same results with a different oil. If so what type's of oil does everyone use? Thanks everyone. Hey, I finaly got my web page up.
Lonnie, I haven't a clue as to your oil question, but your website is great and your knives are beautiful! Whew.

Like Dave, I can't help with your question but wanted to compliment you on the site and the very nice knives.
Lonnie, I have had very good results with hydraulic fluid heated to 130-140 degrees Fahrenheit. When a light layer of scale flakes off the blade after quenching and a quality mill file skates across the blade, its hard.
I learned my basic multi-quench method from Ed Fowler, and of course have refined it to meet my needs over the years. I use vet grade mineral oil, which in Montana, is available at every farm and ranch store, for about $8-$9 per gallon. It's about a 10wt. oil and has low smoke/flame characteristics. It has worked great for me.

Ed Caffrey "The Montana Bladesmith"
ABS Mastersmith
Lonnie, I am pretty sure that Texaco type "A" is just plain old automatic transmission fluid and can be found wherever Texaco products are sold. As I recall, Texaco made type "A" and type "F".

Try Vegtable grade minerail oil and olive oil
50/50 leaves a nice clean blade easy to clean up
Thanks everyone for all your help and your comments. I called my local feed store and they had the mineral oil as Ed suggested. I'll be giving it a try next week. Again thanks everyone!!
Hey Nathan, I like that mineral oil/olive oil combination. I'll have to give it a try. I've been using straight generic vegetable oil from Sam's club (you can buy lots of it way cheaper than the olive oil), but the mix seems like it would cut down on the cost, unless the mineral oil in any quantity is more expensive than olive oil.

Guy Thomas