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Old timer told me to go easy on the quench oil temp, I ignored him
A guy at the Salem hammer-in, must be 70 now, said to bring 1050 oil up to 120 before dipping a blade or you'll get micro cracks. I thought he was being fussy, so I did my usual cold dunk on a 1084 chef knife and sure enough, a hairline appeared right at the edge. Has anyone else had a quench temperature tip that sounded like superstition but turned out to save the piece?
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