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Quenching in cheap oil isn't the hack everyone thinks it is
I see people bragging about using dollar store veggie oil for hardening, but after 6 months of testing on 1084 blanks at my setup near Tulsa, I get more consistent results with a proper quench oil that costs $18 a gallon. The vapor stage in that thin stuff leaves soft spots on thicker sections, and I've had two blades crack from the uneven cooling. Am I the only one who thinks the savings aren't worth ruining a knife? What's your go-to quench liquid that actually works every time?
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