The day I stopped quenching every blade in water

I spent about 8 years quenching all my carbon steel blades in room temp water, just like my grandpa taught me. Then I watched a guy at a hammer-in in Tulsa quench the same 1095 blade in hot canola oil and it came out way harder with less warping. I pulled out my hardness files and tested one of my old knives against his, and mine was noticeably softer. Has anyone else had that moment where you realized the "old way" you learned was actually holding you back?

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riley51715d ago

I mean yeah oil quench is faster and gives a harder edge but water has been working fine for a long time for a lot of people. Different strokes for different blades, you know.