I probably should have thought of asking this a long time ago, but here is my question. I have a small shop and use differnt size baking pans to quench my blades. They hold from about a quart to about half gallon. What would be a minimum recommended size/volume. The amout of oil would surely have something to do with the rate of cooling and hardening. Also what problems would I encounter using too little oil. I have not been getting the edge holding I want from the 5160 I have been using. I know there are a million variables beside the quech volume, but give it you best shot.