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Shoutout to the old smith in Toledo who told me to skip the oil quench on my 1084 knives
He took one look at my setup, pointed at my quench tank, and said "you're gonna crack the edge on half of em, just use warm water and keep it moving." I figured he was just being an old crank. First three blades off the anvil went straight into the oil anyway. All three came out with soft spots along the edge that I didn't catch till I did a brass rod test. Switched to his way on the next batch and every edge came out hard and even. Now I'm sitting here with six knives and a jug of oil I don't need. What temp do you all run your water at, or do you just go by feel on the tank?
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