quenching

[v-6]

i want to try just edge quenching. so i found a roaster for five bucks,and it still works. now i would like to know how deep do you submerge the edge?
vern

 

[Sam Salvati]

Vern, I think the rule of thumb is, whatever amount of the edge you want! Personally however, I would go with 1/2 of the entire blade width.

Good luck!

 

[RHankins]

Try this:
Take a 5gal aluminum paint screen and cut it to fit in your roaster.
Use bolts on ea corner W/nuts and washers to act as a leveling/depth guide.
Adjust up and down for depth. This takes MUCH of the guesswork out of edge quenching.
Do a dry run before HT and the oil will show where your quench line will be

 

[Stacy E. Apelt - Bladesmith]

Also, when you place the blade in the oil (on the rack RHankins mentioned) ,quickly rock the blade from tip to flat edge and back to make sure the raised tip area gets hardened properly. You need to have more of the blade under the oil than the desired hardness area, due to the hot and uncooled spine pushing the boundary somewhat below the surface of the oil.

I am not a fan of edge quenching. Using clay and fully quenching the blade gets better results with much more control over what is happening.
Stacy