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Found 5 results

  1. I am a newbe to forging. Up until know I have been using stock rolled/machined steel ( O 1) by stock removal and quenched in used Olive oil. I use a temperature controlled kiln. These are specialty knives for wood carving usually 1/16 to 1/8 inch thick. Now I am teaching myself forging. I have no experienced blacksmiths close that I can learn from. I bought a gas forge and an anvil. Steel is used steel from a flea market. Files, saws, etc. I intend to go on making full size knives. My questions are: what oil do I use for quenching? Is Olive oil OK? If not, automotive oil? B
  2. I came across some pretty cool info (I love getting new books) and wanted to share some of the highlights with you all. I did a search and couldn't find a single thread with a ton of quenchant specs so I figured it would be cool to start one where we could all just accumulate our various data. I'm thinking cooling rates, flash points, speed comparisons for different manufacturers, etc. Here is the cool stuff I wanted to start with. (I take no responsibility for the units here, they can in C and I wasn't going to re-create them just to get F.) As you can s
  3. I've seen different posts where people quench their blades in peanut oil, canola oil, or various other oils onions, or brine. In my shop, I have 8 gallons of used motor oil. I've used to to harden several blades and a few tools and it works, other than the black scale it leaves behind. My question is: Does the type of oil matter? Is vegetable oil versus motor oil any better or worse? Why do we warm the oil up first? If the idea is to cool the steel, wouldn't we want cooler oil? And if a man was to make his own brine, what ratio of water to salt would he need? And would iodized
  4. Hey Y'all I had a thought; does quenching a piece in oil prevent as much firescale, or is all the scale formed in the forge, not the quench? Also, does heating a piece in a clay sleeve prevent scale from forming? Thanks and Cheers!
  5. To preface i want it known that yes i am aware of parks 50 being the ideal quenchent for simple steels however im trying to get a few knives done before next week as they are for a school project so im on a time constraint as far as getting a batch of parks 50 and also my budget will not allow that at the moment. So i am moving my attention towards oils available in grocery stores i know canola oil is a favorite among many however next to a bottle of canola i noticed a bottle of this grape seed oil. i sloshed both around to see how they compare in terms of viscosity and it appears that gra
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