Old timer at the shop changed my mind about using oil in the quench tank
I've always used water for quenching knives, thought oil was just for the fancy guys with expensive setups. Last Saturday, a retired smith named Dave came by and watched me dunk a blade, then said 'you're asking for cracks with that water, son.' He showed me his old beat-up bucket of canola oil he's been using for 30 years, no smokes or fires or nothing. I tried it on that same blade and it came out way smoother, no stress marks. Any of you use regular cooking oil for quenches or is that just a farm trick?