BluntCut MetalWorks
Knifemaker / Craftsman / Service Provider
- Joined
- Apr 28, 2012
- Messages
- 3,462
Stacy,
I feel honor & great gratitude for your fatherly wise advices. Your wisdom & knowledge are invaluable and generously given - thereby my sincere appreciation. Funny, how I told my kids in similar fashion about the easy way to attain wisdom in life by listen to those already earned them rather than bricks to the forehead ways. From my limited knowledge experience, I agree & concur with your advices. At the same time, I would forward yours recommendation to others.
Worth rephrasing - DO NOT USE SUPERQUENCH unless your end goal is a broken blade - indeed, failure is 99.5% certain. Clearly, I am not and won't recommend anyone to use super quench. But not shy from stating my quench of choice (for now).
My stance is search, not oppose nor irrational justification...
In doing research, I'll take a few bricks to the head - oops sometime brain falls out from a cracked-skull
I have Park50 & McCarMaster 11secs oil, they are smelly, although P50 is not as bad. My latest edge litmus test without touchup between step - put a dry facial shaving edge, shave; 15 minutes whittle dry oak & hardwood with knots(45 to 60 degrees with grain); 200 linear feet of cut mix cardboard. Good edge if it's still able to cleanly slice newsprint/phonebook after those 3 steps. Thickness behind the edge (at cutting edge bevel shoulder) around 0.01 to 0.015, bevel angle between 24 and 30 inclusive degrees. A bad edge/blade won't take a shaving sharp and almost guarantee edge damage after a couple minutes of whittling or slicing cardboard.
52100 is my baseline steel with most test knives made - so far, probably around 40 knives with diff size/shape/purpose.
I feel honor & great gratitude for your fatherly wise advices. Your wisdom & knowledge are invaluable and generously given - thereby my sincere appreciation. Funny, how I told my kids in similar fashion about the easy way to attain wisdom in life by listen to those already earned them rather than bricks to the forehead ways. From my limited knowledge experience, I agree & concur with your advices. At the same time, I would forward yours recommendation to others.
Worth rephrasing - DO NOT USE SUPERQUENCH unless your end goal is a broken blade - indeed, failure is 99.5% certain. Clearly, I am not and won't recommend anyone to use super quench. But not shy from stating my quench of choice (for now).
My stance is search, not oppose nor irrational justification...
In doing research, I'll take a few bricks to the head - oops sometime brain falls out from a cracked-skull

52100 is my baseline steel with most test knives made - so far, probably around 40 knives with diff size/shape/purpose.
I will give you some advice that you can choose to take or leave. Eventually, you will discover it for yourself.
Pick one or two steels and learn them inside out. Using a dozen steels over two years and saying "this is better than that" is fooling yourself. Without dozens to hundreds of blades made with the same steel you don't know much about what is good or not in that steel. Jumping around from steel to steel actually confuses the issue a lot, too. Pick a single steel and learn all you can about it.
Make a single knife style out of that steel a dozen times. Make each knife start to finish and test it before starting to making another.
Secondly....STOP USING SUPERQUENCH. It is a concoction made up for low carbon steels to try and fool you into thinking they can be good knives. A good carbon steel with .60% or higher carbon will be damaged, not improved in using one of these silly quenchant mixes. Trying to make a steel get harder in quench beyond its designed parameters won't improve it any more than turning the thermostat to 50 degrees will make the room cool down faster. With the proper quenchant and the proper methods, a steel will reach its maximum hardness. You can't make it go past that point. For the type of steels you seem to like I would highly recommend you getting five gallons of Parks #50.
If you want good knives it takes four major things:
1) Good steel
2) Good geometry and blade shape to match #1
3) Good HT parameters and temperature control for #1
4) The proper quenchant for #1
Until those are nailed, it won't matter what you do to try and cheat the curve. The only way to nail it is to practice doing it....many times.