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To throw in two cents, <br>
Fire concerns is one reason I usually use transmission fluid for my
quenching oil. Depending on the piece, it may be hot enough to create
a flash fire when it goes in the quench, but it will self extinguish
once the piece is fully submerged. I will sometimes use that flash
fire as an indicator that the piece was hot enough when it went in.
Since I am looking to harden the steel in the quench it has to be above
its critical temperature to produce a fully hardened state, which will
then be tempered to toughen the piece.<br>
<br>
Alexis<br>
<br>
p.s. this is for armor, so no concerns about someone using it to eat
with.<br>
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<div>For those following this discussion let me explain. "Quenching"
is generally considered to be the cooling of hot metal to cool metal
for a number of reasons. Sometimes quenching metal that is heated to
red will harden it (assuming it has enough carbon content), sometimes
it's just so you can handel it. The oil finish your talking about is
sometimes used as a finish to keep the metal from rusting a bit and
will help darken it some as well. On a decrotive piece, motor oil might
be used. On an eating utinsel, edible oils might be used. It is a semi
durable finish that can be repeated if nessary. It is much like
seasoning an iron skillet before cooking your corn bread with it. The
metal is heated to a low "black" heat and dipped in the oil or the oil
is rubbed on until the piece stops smoking. If the piece is to hot the
oil can and often does burst into flames- an oil fire. For general
blacksmithing use water for cooling and then the oil if you want.<br>
<br>
Fritz<br>
<br>
<div>Hmmm I believe he used olive or vegetable oil, perhaps they are
less<br>
volatile - we made a lot of food type items...spoons, ladles, knives,
and<br>
other camping equipment in a 17th century style forge. It was in a deep<br>
pot. I am not saying his way was necessarily right - just that it was
how I<br>
learned to do it. So then, I know using the oil blackens the metal and<br>
keeps away rust very well. How do y'all do that without the oil -
without<br>
using those nasty stove black sprays? Or does quenching it do that
anyways<br>
- regardless of what it is quenched in...I am clueless on this matter,
and<br>
not likely to jump right in uninformed as I am merely crazy - not
insane...<br>
<br>
<br>
Thanks for the advice everyone, <br>
Little Kris<br>
<br>
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