30cal_Fun Posted May 1, 2010 Share Posted May 1, 2010 Hi, I have been making blades for some years and I try to get as close to the Japanese way of making knives and swords as possible. I differentially harden my blades to get a Hamon, and so far have always used water. However, I read a lot about people quenching in other liquids like oil and even brine. I know that some steels quench-harden better in oil, but I never really understood why. Does it have to do with heat distribution when the hot blade meets the liquid, the chemical composition of the liquid, the viscosity, or even how fast the temperature of the liquid itself rises???So; which factors make up the choice for the appropriate liquid? will water-quenching give a better Hamon on steels like 1075 or 5160? Let me know what you think, Louis Quote Link to comment Share on other sites More sharing options...
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