Tempering quench recipe
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Tempering quench recipe theChas. 09-12-2007
Posted by theChas. on September 12, 2007, 1:18 am
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Caught a 'trailer' on a RFD channel horse show. It showed a blacksmith,
(Dave Kramer) making a 'bow pin' out of 1/4" round stock. A bow pin is used
to hold the bow on an oxen yoke up in place. More or less a heavy clip like
sometimes used to hold pins in cheap clevis'.
The quench gave the mild steel pin springyness so it kepts its shape.
. . . Recipe. . .(soap solution quench)
5 gal water
5 lbs salt
32 oz Dawn Dishwashing Liquid (blue)
8 oz Shaklee Basic 'I' wettting agent.
. . . . .Quench at 1550 F, (light red)
. . . . .Expect a Rockweld 43 to 45C, on 1018 mild steel.



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Posted by Todd Rich on September 12, 2007, 6:24 am
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> Caught a 'trailer' on a RFD channel horse show. It showed a blacksmith,
> (Dave Kramer) making a 'bow pin' out of 1/4" round stock. A bow pin is used
> to hold the bow on an oxen yoke up in place. More or less a heavy clip like
> sometimes used to hold pins in cheap clevis'.
> The quench gave the mild steel pin springyness so it kepts its shape.
> . . . Recipe. . .(soap solution quench)
> 5 gal water
> 5 lbs salt
> 32 oz Dawn Dishwashing Liquid (blue)
> 8 oz Shaklee Basic 'I' wettting agent.
> . . . . .Quench at 1550 F, (light red)
> . . . . .Expect a Rockweld 43 to 45C, on 1018 mild steel.

That is the Recipie for SuperQuench. Developed at Los Alamos Labs by Rob
Gunter after OSHA banned the use of Lye as a quench.

http://www.anvilfire.com/FAQs/quenchants.htm

Works great!



Posted by John Husvar on September 12, 2007, 8:35 am
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> > Caught a 'trailer' on a RFD channel horse show. It showed a blacksmith,
> > (Dave Kramer) making a 'bow pin' out of 1/4" round stock. A bow pin is used
> > to hold the bow on an oxen yoke up in place. More or less a heavy clip like
> > sometimes used to hold pins in cheap clevis'.
> > The quench gave the mild steel pin springyness so it kepts its shape.
> > . . . Recipe. . .(soap solution quench)
> > 5 gal water
> > 5 lbs salt
> > 32 oz Dawn Dishwashing Liquid (blue)
> > 8 oz Shaklee Basic 'I' wettting agent.
> > . . . . .Quench at 1550 F, (light red)
> > . . . . .Expect a Rockweld 43 to 45C, on 1018 mild steel.
>
> That is the Recipie for SuperQuench. Developed at Los Alamos Labs by Rob
> Gunter after OSHA banned the use of Lye as a quench.
>
> http://www.anvilfire.com/FAQs/quenchants.htm
>
> Works great!

Darn, you beat me to it!

Have some fun. Quench something with more than 30-40 points of carbon in
it. Wear safety gear and use tongs. :)

Posted by Neon John on September 12, 2007, 2:44 pm
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>> Caught a 'trailer' on a RFD channel horse show. It showed a blacksmith,
>> (Dave Kramer) making a 'bow pin' out of 1/4" round stock. A bow pin is used
>> to hold the bow on an oxen yoke up in place. More or less a heavy clip like
>> sometimes used to hold pins in cheap clevis'.
>> The quench gave the mild steel pin springyness so it kepts its shape.
>> . . . Recipe. . .(soap solution quench)
>> 5 gal water
>> 5 lbs salt
>> 32 oz Dawn Dishwashing Liquid (blue)
>> 8 oz Shaklee Basic 'I' wettting agent.
>> . . . . .Quench at 1550 F, (light red)
>> . . . . .Expect a Rockweld 43 to 45C, on 1018 mild steel.
>
>That is the Recipie for SuperQuench. Developed at Los Alamos Labs by Rob
>Gunter after OSHA banned the use of Lye as a quench.
>
>http://www.anvilfire.com/FAQs/quenchants.htm

Why in the world would anyone use lye as a quenchant? That's a new one on me.
Sodium
carbonate (washing soda) in solution has about the same chemical properties but
isn't
caustic. Did people really use lye?

BTW there are a few minor but potentially important errors on that page. Fryer
oil
is almost always soybean oil and not peanut oil. Chinese cooks make great use of
coconut oil in addition to peanut oil (I get mine from a chinese food
wholesaler) so
you gotta be careful. Stuff like that.

One thing I'm not sure about. It mentions adding Vitamin E to oil to preserve
its
life. The life extension chemical we use in restaurants contains Vitamin C. The
MSDS says that it's in there primary to induce foaming which helps the primary
ingredient (pumice) contact and trap the polymer chains that cause the gelatinous
crud in fryer oil.

The best thing that one can do to extend the life of veggie oil is to
occasionally
heat it to about 300-350 degrees to drive out all the moisture. This stops
rancidity
in its tracks. I have a small vat of fryer oil that is >10 years old and is
still
rancid-free. I have an air-tight lid that fits the vat that keeps air and
moisture
out when the vat is not being used. My use pattern could be called
"infrequent", as
I currently 'smith only when needed for other work.

One other comment. Turbine oil as is used in steam turbines is practically
non-flammable and fairly inexpensive. It was totally inflammable before the PCB
hysteria. It is about the same viscosity as ATF and so should make a good
quenchant.
John
--
John De Armond
See my website for my current email address
http://www.neon-john.com
http://www.johndearmond.com <-- best little blog on the net!
Tellico Plains, Occupied TN
Save a tree, kill a beaver


Posted by Martin H. Eastburn on September 12, 2007, 10:07 pm
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I suspect the lye was a 'reducer'. Hot oxides abound on metal out of
a fire or oven - the lye likely steals the oxide or the Oxygen and reduces
the oxides back to metal or flakes it off.

Martin
Martin H. Eastburn
@ home at Lions' Lair with our computer lionslair at consolidated dot net
TSRA, Life; NRA LOH & Patron Member, Golden Eagle, Patriot's Medal.
NRA Second Amendment Task Force Charter Founder
IHMSA and NRA Metallic Silhouette maker & member.
http://lufkinced.com/


Neon John wrote:

> Why in the world would anyone use lye as a quenchant? That's a new one on me.
Sodium
> carbonate (washing soda) in solution has about the same chemical properties
but isn't
> caustic. Did people really use lye?
>
<snip>
> John De Armond
> See my website for my current email address
> http://www.neon-john.com
> http://www.johndearmond.com <-- best little blog on the net!
> Tellico Plains, Occupied TN
> Save a tree, kill a beaver
>

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