Jan Ysselstein Posted December 22, 2012 Share Posted December 22, 2012 (edited) Your water may be too cold or temp too high on those blades? The one with the sheared edge looked like my little tanto but add about 4 more shears on it. As for the water getting too hot, for water quenching the waters temp doesn't matter as long as its not cold. And the hot water also seems to be a plus for sori compared to cold water. I quench all mu blades except for my 5160 and 9260 in water because thoae seem to be finicky in water compared to 52100. And my clayed blades so far have been a disaster. I may have to sacrifice to the god of heat treating or catvh the water gremlins. :unsure:/>/>/>/>/>/>/> Steven, The water temperature of about 75 F should be about .75 the rate of cold water (1.) as the temperature goes up the effective cooling rate goes down. The reason for the cracking in the picture seems to be a hesitation when quenching the steel..I went in to about 1/3 of the front of the blade , paused, and finished..only to make Aldo smile....after that the rest went well. At this point it is 4/6 successful quenches..I have no idea as to how well the hamon on this steel will develop..I do not have time to play with it. By the way there is some sori noticable. The three blades in the picture seem ok, a file skids off the edge and grabs at the back....this is a bit of a subjective test..the blades are not glass hard but the file does not want to grab. I worry about grinding a hardened blade and not softening it by heat. Below is a photo of the quench line on one of the clayed blades...the back still has to have the clay removed. I will grind the 3 blades this evening. I am hoping those ( especially beginners) who want to try an old file as a blade will get something from this and not be afraid to forge a file, should they like to take a risk, quench it in water. Jan Edited December 22, 2012 by Jan Ysselstein Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now