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My old boss at the shop in Tulsa told me to stop quenching in oil and I ignored him for a year
When I started at a shop on Archer Street in Tulsa, the owner Ray told me to quit quenching my 1084 blades in oil and just use warm water for a faster, harder edge. I figured he was stuck in his ways, so I kept using oil because everything I read online said oil was safer for cracking. After about 40 knives I switched to water on a batch of 5 and got the cleanest hamon lines I have ever pulled, plus the edges held up way longer in the cut tests. Now I am wondering if I was just lucky on those 5 or if water really is the better call for simple carbon steel.
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riverp372d ago
Those 5 might just be that one batch of steel, not proof water wins.
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