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Quenched a 1084 blade in canola and got a hamon line, now I don't trust anything I read
I was messing around with some 1084 stock I had left over and dunked it in canola oil I'd heated to about 130 degrees, figuring I'd just get a plain hard edge like usual. Ended up with a visible hamon running down the whole blade, which I thought was only supposed to happen with water quench on shallow hardening steels. So is my thermometer lying, or is there something about 1084 I don't get?
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owens.zara16d ago
Canola at 130F doing that on 1084 would mess with my head too, since that lines up with what tons of guys swear is a fast oil only. Get a second thermometer and check it before you doubt your whole setup.
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