Hey folks,
I have been making knives for about a year-and-a-half and have come across some discrepancies that I'm wondering if you guys could help clear up for me. I read today that quenching 1095 steel using canola oil would work for blades up to 1/8". I have been using 1095 in 5/32" and quenching in vegetable oil or canola oil and am wondering if this is okay.
Secondly I'm wondering about the difference between tempering one time versus tempering twice for the 1095. I have been doing it twice but again I have recently read that some only temper once.
And lastly I was wondering about the use of dry ice for D2 steel. Some of the literature I've been reading states 1 hour submersion with dry ice is sufficient and I hear 6 - 10 hours in another source and yet another states that dry ice won't work at all that it has to be liquid nitrogen.
Thank you for any help or suggestions you have!
I have been making knives for about a year-and-a-half and have come across some discrepancies that I'm wondering if you guys could help clear up for me. I read today that quenching 1095 steel using canola oil would work for blades up to 1/8". I have been using 1095 in 5/32" and quenching in vegetable oil or canola oil and am wondering if this is okay.
Secondly I'm wondering about the difference between tempering one time versus tempering twice for the 1095. I have been doing it twice but again I have recently read that some only temper once.
And lastly I was wondering about the use of dry ice for D2 steel. Some of the literature I've been reading states 1 hour submersion with dry ice is sufficient and I hear 6 - 10 hours in another source and yet another states that dry ice won't work at all that it has to be liquid nitrogen.
Thank you for any help or suggestions you have!
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