Quenching oil

[sizzler]

So, the black scale on the blade is from quenching it oil right? Tried looking it up on the web and there is a pretty wide range of oils that are used by various knifemakers ranging from light olive oil because it smells so good, to whatever was in the jug from the last oil change. What oil is used at Fiddleback?

May seem like a silly question, but I plan on using the knife for daily food prep.

 

[JC in SC]

I think I remember Andy mentioning that he uses Peanut oil because it doesn't smoke as badly as some of the other oils knifemakers use. I think all of his blades are also lightly coated with vegetable oil prior to being shipped out to their new homes.

 

[sizzler]

Thanks! I can see why the peanut oil. It's pretty high temp stuff.

 

[Fiddleback]

I use peanut oil because of the smell, and because after coming up on 400 knives, its prooven itself IMO. The blades are coated with mineral oil before shipping. Mineral oil is food safe, and good for blade, handle, and sheath.

 

[Fiddleback]

The black left on the blade is forge scale, and is carbon that jumps out of the steel when you get it red hot.

 

[jacqueeagonsr]

and a fairly easy way to remove that scale is to wipe off the oil and soak the blade (I like overnight) in vinegar. messy to clean up in the morning, so, I use old gloves and old rags to wipe it off. Then, over to the wire wheel brush on one of my buffer/grinder machines.

 

[Fiddleback]

The reason I leave the scale is to highlight the convex sabregrind. It took me over 300 knives to get that right, and I'm proud of it. I can also do satin blades by request, but then the convex will be full height.