Re-using quench oil?

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BallewBlade

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Oct 10, 2011
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I'm making 8 knives from 1095 for Christmas presents this year and am strapped on cash so I need to save where ever I can. I am using some quality cooking oil and was wondering if I could get some advice on re-using it for all 8 knives and maybe then some? Will it break down after a few uses and then not harden my blades fully? Thanks!:confused:
 
BallewBlade said:
I'm making 8 knives from 1095 for Christmas presents this year and am strapped on cash so I need to save where ever I can. I am using some quality cooking oil and was wondering if I could get some advice on re-using it for all 8 knives and maybe then some? Will it break down after a few uses and then not harden my blades fully? Thanks!:confused:
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No worries on 8 in 3-5 gallons. After 50-100, it would be a good idea to change it out, IMO. Canola is one of the most stable ones. Best to keep it corked up when not in use and store it inside.
 
Let's look at these numbers.

3-5 gallons
3+5= 8, divided by 2 = 4
4 gallons

50-100 blades
50+100= 150, divided by 2 = 75
75 blades

75 divided by 4 = 18.75

18.75 blades per gallon exactly.

Skilldust says, 2.5 gallons for 50-75 blades.

50+75= 125, divided by 2= 62.5

62.5 divided by 2.5= 25

25 blades per gallon exactly.

Now let's average out the results and see what we get.

18.75 + 25= 43.75, divided by 2= 21.875

21.875 blades per gallon exactly, according to the numbers.

... sounds about right.
 
... let's just round it off and call it 20 blades per gallon on any of the veggies,... just to play it safe. :)

At $10 per gallon that's 50 cents per blade/quench.

8 x .5 = 4

4 dollars in vegetable oil for 8 blades. :)
 
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When I was using Canola (still do for demos in public facilities or historic sites, where there are environmental issues in play) I would add vitamin E to it. I learned that from a cooking forum to prolong the life of the oil by reducing oxidation. I don't think it makes a lick of difference for thermal breakdown but it won't go rancid as fast.
 
Is it still effective when it's rancid, and just smelly.. or does it lose cooling properties as well?

Rick Marchand said:
When I was using Canola (still do for demos in public facilities or historic sites, where there are environmental issues in play) I would add vitamin E to it. I learned that from a cooking forum to prolong the life of the oil by reducing oxidation. I don't think it makes a lick of difference for thermal breakdown but it won't go rancid as fast.
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I know that when mine went rancid(oxidized), especially in the summer, that it got cloudy and stringy. That had both to do with water contamination and the oil oxidizing, because it all but cleared up when I added the vitamin E to later batches. There is a maker (can't think of his name) who says he has been using the same canola for years with no problem. The added cost of a canola based engineered quenchant might be of value in longterm usage, if environmentally conscious alternatives are you goal. It isn't to hard to acquire and would more than pay itself off in the years to follow.
 
I think I'll use my canola until it wears out and then get some Houghton K or something.. My canola is still in the jugs, and I think I'm gonna need more than 2 jugs. I have to build a tank for it yet. Thanks for the advice, and I'll try the vitamin E. Were you using liquid or liqui-gels ? How much?
 
There must be some commercial (and/or natural) antioxidants used in the fast food cooking industry for French fries, onion rings etc.

Any of the scientifically inclined folks know anything about that?
 
I like Rick's vitamin E idea, but my bottle's getting low. I wonder how much a gallon is?
 
I am scientifically reclined.... or declined for that matter.

Liquid vitamin E is hard to find.... the site I saw said to buy gel tabs and pop'em like zits.... it's fun!!!
 
Ha ha you guys are funny. Thanks for the great insight! I just figured, taking an educated guess, that the oil would break down due to the intense heat it will be exposed to time after time, like motor oil does in a engine. Every blade i quench in cooking oil makes me want french fries!!!
 
Tai Goo said:
There must be some commercial (and/or natural) antioxidants used in the fast food cooking industry for French fries, onion rings etc.

Any of the scientifically inclined folks know anything about that?
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Dunno about scientifically minded, but I did work at McDonalds in high school, we filtered the oil nightly and changed it out weekly. Back then we got big blocks of clear shortening instead of a liquid oil. Not sure what they use now, as that was nigh on 20 years ago.
 
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