What’s just fine?

This is mostly a question for Kevin, but if anyone else knows the answer (or any possible answer) then go ahead.

If room temp water cools blades too quickly, and room temp oil cools blades too slowly, what would happen if you had ice water (about 35 degrees), would it cool the blade slow enough to not crack, but quick enough to harden better?
 
Kevin, i hope you read the part in my post about where i agreed with you. this post and my question was not to antagonize you.

if it caused you frustration my apologies

jake


Well I have some time before returning to the shop between temper cycles because what I am doing today is heat treating, and I am not even using a quench oil at all, imagine that! :confused:No Crisco, no mineral oil, no ATF and no Parks #50 either! Instead the blades are going into a ternary nitrite/nitrate salt mixture held at 420F. and since I chose my steels carefully – it works just fine!:D In fact it works better than fine; I think it is just peachy!:thumbup:

Jake, you don’t owe me any apology, just as the point I wished to stress was that you don’t owe it to me to use any particular quenchant. We all owe it to ourselves to get good information and determine what will work best for us based on real facts and not anybody’s claims of what will work “just fine”. I understood the spirit of your inquiry and the title of the thread poses a damned good question, I am simply astounded at how the exact same type of conversations and explanations will be given every time. No matter how much information is heaped in front of folks so many will still just chant the same simplistic points like they have their fingers in their ears and need to drown out any sound that could get by their mantra.

I could list every fact in every book ever written on the topic by every industry that has thermally treated metals, and it would still not carry as much weight with some folks as magazine picture of their favorite bladesmith doing God knows what, or some campy urban myth about how ancient smiths wasted good slaves to make crappy blades. Am I the only one who finds that disturbing? You know Conan’s dad also quenched swords in snow- really I saw it with my own two eyes! ;) This must be definitive, since here is a picture of a celeb practicing mythological ancient techniques.

Since everybody is entitled to an opinion and you asked for anybody’s who wanted to offer, here is my take on “it works just fine”. It is another way of saying “good enough”. Most every time I have seen it used it was a cop out. It was an excuse to avoid facing that there could be a more effective approach because acknowledging that possibility felt like admitting that what had been used may not have been the best. And I have yet to talk to anybody who has tried a well formulated quenchant, and used it properly, who would consider settling for less again.

The racing team with the fastest car does not automatically win, it is indeed the team that does everything the best they can that takes the checkered flag. I cannot imagine any racing team that would say that since they have the best engine, the best crew, and the best driver that they can then settle for any tires they picked up at the local Discount shop. The guys who consistently win races accept no corner cutting and realize that every edge they can get, no matter how minor, may make the difference. I doubt many teams who accept any aspect as just good enough would even survive in the sport very long.

However my tire analogy is flawed in that heat treatment is not the tires but the engine of a blade. Many things can be wrong with a blade and still be compensated for, edges can be reshaped, handles can be changed etc… but if the heat treat isn’t the best it can be the blade will never be the best it can be. If there is one place to spare no expense and cut no corners the heat treatment is it. But as long as what our smith idols say, or how many of those Dakota women we can shave remains as our highest criteria then “just fine” will always be good enough.

Now if ever there was a thread worthy of hijacking this may be it, so let’s get thoroughly engrossed in the complexities if turkey quenching! :thumbup:
 
i agree with everything Kevin!

i'm very excited about the turkey quenching! i wonder how a water mellon would work? i know its mostly water but i wonder if the fruit/pulp would diminish the vapor jacket?

jake
 
I had a kind of run in with a guy about a year or so back on another forum, that used, honest, this is no joke, a mix of crisco, lard, and bacon drippings, to quench 1095. I could not believe it, but he assured me he was dead serious. I had made a wise crack about such practices, and he took offense to it. This guy sells to the general public, and has a website. His wife, on the other hand, is a highly talented sheath maker in the style of Karen Shook, who does the sheath work for Dan Winkler. Simply amazing!!
 
bacon drippings! wow now thats kind of hill billy.
is there anything you cant do with pig?
i bet it smells good tho

jake
 
Can't we all appreciate the superb perfomance of ancient Japanese Samuri swords?

I believe it was my brother-in-law, with a MS in History, who shared with me the fact that many of these swords were quenched as they were ran through the body of live slaves and captives. Seems certain bladesmiths learned that the body temp. and chemical make-up of a human was perfect to achieve their goal of the perfect blade. I'm sure there was some kind of quasi-militaristic/religious aspect to it as well..... but gives us something to think about when considering the "perfect" quenchant. Just though I'd share that little tidbit of info.... :)

what's an MS?

btw historians care little for technical details
 
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So why do I type all my techno babble if I know the majority of folks making knives simply want to believe what they read in a magazine or online by their favorite big name?
Because I have a belief that a small percentage of people entering this forum for the first time hoping to make a knife will have different mindset and hunger for facts, and I strongly feel they deserve an alternative to the same old “do as I do, because it works just fine” approach.

If people want some factual tools a little deeper than “it works just fine” in determining what will work best for quenching carbon steels then go to the top of this forum and read the sticky that I already spent too much time on, although you are welcome. On the other hand if folks want to quench in 10W40 or goat urine, then do it already! Be happy and be proud! But Pete’s sake quit looking to me for positive or negative validation in that choice.
Kevin
Let me say that I am one of those people that came here looking for answers. My nature is to ask why, i.e., I want to know how things work. I have found your posts very informative and helpful. They have given me a basic understanding of the processes of hardening steel so that with my own experimentation I can find what works best for me.

As far as Im concerned please dont get frustrated, there are those of us who are constantly seeking to learn and improve our work. I re-read your sticky at least once a week and I always find something Ive missed.

Incidentally, reading your posts have gotten me hooked. I am now reading every book and text I can find about metallurgy.

Thanks
 
Either you want your steel to be the best that it can be ( which Kevin and others are trying to explain , I believe ) or you will settle for what works well . The customer may never know the difference because your knife may work well for its intended use and last forever BUT the steel itself is not at the best that it can be . This is my take on these conversations
 
As to the ice water quench:
Room temp water quenches fast because, once that vapor jacket collapses, the cooling ability of water is very good. This brings down the steel temp faster than is desired often, resulting in warpage or cracking. Room temperature oil cools too slow because it has lower convection than warm oil.
Now, if you used ice cold water, it would not affect the vapor stage much at all ( maybe make it shorter?), and it would make a faster cooling curve for the steel once the jacket collapsed. To slow down water quench, you heat it up to near boiling. This however has other problems with a greatly prolonged vapor jacket due to the big change in the vapor pressure. So the best guidelines are use 120-130F oil, and 80-100F water.
Stacy
 
COOL! I can't wait for the pics of a blown up ham or turkey done (cooked)? with something that used to resemble a blade. This thread is hilarious. LOL.
Ken
 
I kinda agree with mr cashen, if interpreting what he says as try and use the best materials available to you and you'll get the best results.....but whose to say what is best. I mean do you have to use joe schmoe's super duper 5609 knife quenchant to make superior knives.....i find it hard to believe, though i guess im not as educated so that is probably not an assumption i should make. I feel mr. caffrey's way of thinking is one to pay attention to as well

ill also add a side note that, i want so badly to learn what he is saying (i feel the guy knows his $h!t) , i just dont have it in me to make it through one of his posts.....to technical, im not that intelligent i guess. i need more laymans terms, less complex explanations....i mean im not a complete moron....well not all the time, and have some college education, but ill never be in his league, so im left to obtain the info elsewhere....;)...no biggie

but on this matter he kept it fairly simple....thanks mr. cashen

anyway back to the topic I also believe in the old saying"more than one way to skin a cat".......I was once told "you cant take a dog turd, and make a silk purse out of it".....more words of wisdom from the ridge runners I know.

I feel that as long as the end result is of the same qualitity as far as performance of the overall knife goes, then it dosent matter how you get there.


but hell what do i know, im still learning each and every day......
 
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ok mr fowler,

just curious is the turkey going to be room temp? right out of the fridge? should the turkey be heated up to 130 degrees? and how big of a bird... thats got to matter right? and stuffing or no?

i cant wait

jake
 
Kevin, you have taken the time - time and time again - to illustrate the benefits of using industry grade quenchants and the pitfalls and shortcomings of NOT using them.
And I thank you.
They are NOT expensive when you consider them one of the most significant items in the "recipe".
Just sell a knife or two and you'll have enough quenchant on hand to last years!
The people who design:
atf - think gears.
veg oil - think french fries.
motor oil - think internal combustion engines.
Mineral oil - the SINGLE MOST OFTEN used quality of mineral oil it to remove MAKE-UP!!!
And then, of course, a laxative.
Just get the right quenching oil and move on............


Mr. Anderson, with all do respect, I dont exactly think this is a logical reason for anything. If one was to use this logic to determine the use of materials, he/she would find it hard to find any materials geared towards knife making specifically.

52100---bearings,races
w1/w2---chisels,punches,drills,ect
01---dies more than anything i believe
5160---mainly springs

I mean the list could go on.....none were made by guys thinking "custom knives" ....but dont all of them make superior knives when treated properly??:confused:

not disagreeing with you fully, but hey im a new guy im just trying to understand:o
 
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Well I did see a video of a guy quench a short blade in a potato he held in his hand and plunged the hot blade into it, I went to school to study botany, but
I don't have MS, poor guy, but glad he went to school anyways. :D
Cheers Ron.
 
I have been short, I have been long winded, I have been gentle and I have been brutally blunt, ....

:) Sounds like we need to add Schizophrenic to the already accepted obsessive compulsive. Kevin, you have so much knowledge and I think you know how much we all appreciate you sharing it - but I think if I hear one more person suggesting they have an exclusive franchise on the correct version of the 'facts', I'm going to go out in the rain and stomp a mud puddle dry!

We heard it from Darwin, Freud and Mendel - and we still respect their penetration of the horizon as great gifts to science. I sure hope we all live to see our 'facts' evolve. :D

Seriously, thank you for sharing. Please be patient if we only assimilate that which can comprehend or accommodate.

Turkey!.... Now that I can assimilate. ;)

Rob!
 
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