Traditional Quench Hardening Technique / How To Quench In Water / Cutting Test
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- Опубліковано 5 кві 2020
- Published On April 6, 2020
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I make this video because some people want to learn more about how to quench in water while some don't trust the quality of the blades after receiving the quench hardening by my blacksmith friend, Roseth.
Please watch and comment if you want to be more clear or you don't understand the explanation.
I know my English not good enough to make this video.
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Love your videos guys. For my 2 cents.... quenching in water is mostly frowned upon by modern blacksmiths. The reason is when you plunge a blade into water, it gives the molecules of the steel a violent transition and contraction of the steel very rapidly. This can cause many steels, ESPECIALLY spring steel to become to hard, or crack, fracture, and in some rare cases literally explode into chunks and shards in the water. This is kind of rare. The way you guys at kk daily do your water quench is much more gentle on the steel. You do a form of differential hardening, by heating and then quenching the cutting edge only. This is also what causes your blades to warp and bend during the quench sometimes.The spine or back of the blade retains enough heat to flow back up to the cutting edge, doing a sort of "tempering" that removes the brittleness from the cutting edge allowing it not to chip and break under use. If you were to get the entire blade up to quenching temperature and plunge the entire blade into the water at once, many blades would crack and break. However there are a few types of steel that will only get hard in a water quench. Keep it up guys!
Thank you souch Aaron Jackson.
Your explanation helps clarify mine. If viewers read this they understand the technique better.
Wow, that make sense
Most bladesmiths are still amateur for not quenching steel, including tools, in water right.
@@luciusirving5926 could you spare some wisdom on quenching in water? (For future work with the technique) I’ve build two knives so far, out of 80Crv2 and quenched in water and I’m pleased with their resilience and hardness.
@@loveall3890 So i am still a beginner but what has worked for me so far is using a brine over just water, and this is probably the biggest difference between western blacksmiths and the rest of the world use a big quench tank much bigger then you would with oil. I used to use a 5 ga bucket and would crack probably every 4th knife. After a business trip to china, i got to visit several "factories" in the area and they generally use water just due to the cost of oils and 1 thing i noticed they all use huge containers even for smaller items.
I dont know the science behind it i am assuming because the heat has more room to dissipate but ive started using an old aluminum trough and have only had 1 blade crack but that was my fault i rushed the normalizing and treated at too high of a temp
Of course his method of quenching is great, his father taught him :) Also, he wouldn't have many customers if all of his blades broke or wouldn't stay sharpened, he's obviously got a lot of experience in this. I've water quenched for years and have only warped/cracked a handful of blades but in the beginning I broke loads of my knives.
152/5000
It may not matter so much the language that is spoken, the language of many blacksmiths who have worked this way for years speaks louder. Thanks for the class.
Thanks for the translation! It was really interesting and informative! I feel like this would usually be a tradesman’s secret, so I feel privileged to have learned. Thank you!
I am amazed at the people that question how someone else's way of doing things based on the fact that they failed when they tried to do it the same way. So many of us are skeptical of anyone that can do something we can't. It's easier just to say it isn't as good as this way that I can do it. When most of the time it is our lack of skill at the root of the matter. Again I say Well Done Master Roseth. I just wish I could get my hands on your products. I will also note the Japanese have been quenching in water for centuries and no one doubts the quality of the katana. Good work, and keep it up. Old Man Andy.
Thanks James Douglas that you understand what we try to explain in the video.
we hope to be able to send our products abroad.
Sorry that Roseth and his Striker can't make enough for his customers.
It is a hard work
Thank you for sharing Seth's method with us in such detail, I have no trouble recognising that it works and have been trying the technique myself with a degree of success. I will keep practising. I wish all of you and your families well.
Mr. Roseth has a lot of knowledge ! He is the Best Blacksmith !
I appreciate the technical explanation !
Best regards from DK !
J.H. 🇩🇰
Thank you Mr. Interviewer. You are a UA-cam star by bringing us Seth the blacksmith. Your English is fine.
Thanks
Happy that it is OK for me.
Your English is just fine. Thanks for sharing.
Your English is hell of a than my Khmer! You should be proud of such a command of a second, or possibly more, language.
A fascinating video with a lot of useful information, thank you.
This is years and years of Experience and knowledge. Time to start water quenching!
Very good there. This require alot of experience. I will try to quench like this.
Thanks blacksmith , it is very very helpful indeed.
Great work... keep water quenching!!
Would Love to see More testing the blade's with harsher testing. Full swings.
Still great work.
Amazing kk has shown me thing's I thought would be good to make blade's with..
Your awesome 👍💪
This is an amazing looking blade. I have been watching some of your beautiful works and I would love to have a blade like this.
Thanks for this video
Excellent Master!
really lovely
He's the best I've seen for water quenching gets it really good.
He does a great job!! Don't worry about negative comments regarding oil hardening vs water hardening.
Great video! lots of experience! Pls make one how the forge this knife, it's beautiful!
Thanks for the video
Tehnik sepuh yang baik, wassalam
អគុណបងដែលចែករំលែក
Where I live we call this a differential heat treat. A very good way to keep the spine of the knife soft and flexible while making the edge hard and tough at the same time by letting the residual heat flow back into the edge tempering it.
Wow Bryan Morgan You know this technique very well
@@AmazingKKDaily I am an amateur blacksmith living in Alaska.
So you don’t need to temper in the oven after doing this? I want to make a small knife out of 1084 with this method (not submerging the whole thing, just the edge). Thanks in advance.
No problem you did a very good job I from Taiwan my English is not a good enough I was a Boeing 747 pilot however my coworker from United States always encourage me to speak in English however even though I retired my English is a spear in a very very poor level anyway I really like your video your English is good I'm looking forward for you our new video thank you all the best to you and your family
As Doug Marcaida would say, " It will cut."
Good lesson seth, thanks for sharing your knowledge, may god keep you and your relatif all in a good health.
Thanks bro
بارك الله فيك
الله يبارك فيك أيضا
Just grt👌👌👌👍
MachALLAH your are the boss MashALLAH😃👍
Nice.
ចំពោះខ្ញុំគិតថាទឹកល្អជាង
Yes it is true..water quenching still no 1...
Amazing yuor quenching
He uses the remaining heat in the steel to temper the blade edge. It is a good method if you’re a skilled blacksmith.
How/where does one learn this method?
@@matttaimuty5397 most of southeast asia blacksmiths use this technique... Usualy they learn by working to local blacksmith fisrt as an assistant... then after watching and practicing how the blacksmith work for several years, they open blacksmith shop of their own. There are also some, who only learn from youtube like me... 😁 just keep experimenting how red you burnt your steel and what kind of steel it is... The key is lower carbon steel more red it need to be burnt...
Thankyou for this video
My pleasure 😊
Amazing
Thank you! Cheers!
Thank you for the demonstration. I don't think most people understand the skill it takes to do this without cracking a blade. I feel oil quenching is much easier but it then requires tempering cycles.
Thanks for watching!
he does those two things at the same time
love the video, very informative. One day I'll go and visit you. blessings
You are welcome.
Hope to meet you at the work place one day and have a nice talk.
stay safe
អរគុណបងប្រុស ដែលចចែករំលែកបទពិសោធន៍ល្អៗ ,,
អរគុណដែលពេញចិត្តការចែករំលែក
បងប្រុសសុំធ្វើការបង្ហាញអំពីប្រភេទដែកជទាស ផងបានអត់ ប្រភេទណារឹង ប្រភេទណាទុន,,
nice video
Selective hardening and correct tempering gives you the best knive blades. Some high-alloy steels are a little bit tricky. But you are the master, you know to handle this --- ( remembering the repair of the broken axe).
you are right Schmielde Peter
If you live in a tropical paradise, then use coconut oil. On the other hand, chisels are the easiest to water quench. Lastly, good job with the water quench.
Quedo chingon. Pudieran mandarlo a California?
Кузнечное ремесло у вас смотрю ценится, молодцы!
So when you lift up the blade you said it will be soft again because the spine will temper the edge automaticlly thats why you always quench the edge thats how you control the heat as said by the blacksmith, thank you for this video very informative
សូមទោសបង មានលក់កាំបិតទេ ហើយបងនៅខេត្តណាដែរ ?
Yes this is very good, and I have hardened and tempered like this. when I make tools from spring steel from car or 4x4 I usually harden and temper in oil. And this works good. However when I make Kukri's from leaf spring, I will harden the edge with water like Seth does. Works great.
s
Thanks Lenblacksmith
Great tip!
Wow. This blacksmith's knowledge is priceless. Your English is good but needs refinement.
Nice
Can you make double edge long sword
what water do you use, to cool the iron?
Hi I love his (blacksmith) videos but could you use a different text colour pleas as when you pan about some time you cant read it (red, yellow, or maybe purple)
👍Desde Argentina 👈
Well done. I could understand that... but it's obvious that the skill of the blacksmith comes from years of experience.
First of all I would like to say thank you again here for your donation to Roseth.
Second, I am sorry that we don't have time to build a belt sander yet. I am thinking of investing some money to buy a belt sander from China for him. it is very expensive, it is over $300. but Roseth keeps telling me that he can build.
@@AmazingKKDaily let's see how it goes. If Roseth finds it difficult to build one. we'll start to fundraise.
جميل جداا
Thank you for the instruction. I have tried water quenching and have not yet been successful. One knife was hardened in the center and soft near the handle and point but most of them did not harden properly at all. The knives I make have thin blades, about 3mm to 5 mm thickness so I may have to change Seth's technique a little. I am using steel from truck springs. I am thinking that if I dip them quickly and repeatedly in water but not too deep, the results may be better. I have already tried with about 7 knives and will keep trying. I will have to use a guide like Seth; I have been using the edge of the water container but Seth's method is much better with the pieces of iron in the trough at an angle in the water. My hand is shaky so that is probably another reason that my results have not been good so far but I will keep trying. Most of the knives I have quenched are 20-30 cm length. Thank you again, Seth and translator.
Use clay if that helps.
Nice knife
🔪🔪🔪
Most people quenching in cheap oils are actually doing themselves a disservice compared to water. simple carbon steels, especially ones higher or lower than 0.77% carbon need a faster quench, and even faster if the grain size is super fine, which many overheat and get huge grains so the oil does work, but toughness after tempering is lower. Water works, we used it for 98% of the time we had steel.
it is posible for stainless steel?
Engine oil is good than water to become a hardening edge but i salute you
You are kind blacksmith 💪👍👍👍👍
Oil is just safer and easy. You will never get an harder edge in oil comparing to water. And if you put salt in the water to try to ionize it, it will have a greater effect. Sometimes can even give an outside hardness to low carbon steel (arounding 0.4% carbon minimum)
Oil will never reach the hardness of water. Steel cool down with in 3 sec at room temperature water. Oil takes min 60 sec to cool the steel. But only expert can do water quenching.
I made lots of knives from car springs and always quench them in oil then tempered like your supposed to do. But when it comes to hard use like chopping antler or mild steel my knives always suffer some edge damage. seeing this guy doing a heat treat that makes all knife makes cringe yet he is able to chop metal bone with his heat treatment makes me think maybe I should give this a try.
I just don’t understand why people think quenching in water doesn’t give good quality, any real blacksmith can watch your videos and see the amazing amounts of skill and technique Roseth has lol he quenches and tempers the blade at once, that’s really impressive considering most people just quench the whole thing in oil and put it through a temper cycle
Natalie Witkowski oil is used as a quench now because it tends to be more predictable than water .
It must be a miss translation it does give a good hard edge but most people that complain must say something like ¨it's going to break¨ or ¨it's going to chip/crack¨ but putting in water before it hits critical temperature makesit harden less so it doesnt crack or break
butyful knife ......
where r u from..my dear
What specifically is he looking for in the steel as he quenches it? How does he tell when it's right? Color change? How fast the water evaporates? I want learn how to do this the right way.
the heat
Sehr interessant👍.
Leider sind z.T.die Untertitel sehr kurz eingeblendet.
តម្លៃប៉ុន្មានបង?
I love watch n Seth work. I believe he is very skilled. Every thing looked really good but I was concerned when you spoke of it blunting. I feel if you mean what I think you mean, then it did not get hard enough. I would have liked for him to file test the edge before he sharpened it on the stone. If a hardened file cuts in them you know it's not hardened.
He means it's not sharp enough yet, perhaps. I've seen a few blacksmiths here in Indonesia do quench their blades in water. It's a matter of technique I guess.
I want this buy
ខ្ញុំចង់ទិញកាំបិត តើបងមានលក់ទេ?
ខលទៅជាងខ្លួនឯងទៅ 0888887712 ទើបដឹងច្បាស់
ما شاء الله الله يجزيك الخير معلومات قيمة
Quenching in water cannbe bad for steel but if you have experience judging steel heat it helps. If water is hot and soapy it helps make bubbles on steel so it doesn't cool too much. I made my first japanes clay covered sword this way. I f can only use water, make it hot and soapy
Kk daily 👀👌🏽👏🏽👍🏽👍🏽👍🏽🇧🇷
Sou louco por uma cukri
the water temperature ambiental
OHSA approved.
we don't need any of your western standards, yet your blades are still inferior
Peace be upon you, good brother
Possible inquiries, please. I followed all the steps to you. I explained it in the process of heat treatment on an ordinary iron flat, but it remained weak. It did not give the required result.
You are all greatly appreciated
The Filipino blacksmith in the Philippines, they are using ordinary soap of clothing.for the purpose of quenching. After burning the fire it becomes red and put the soap on edge horizontally back to back then return down in fire again for five seconds then get it and submerge in water.only the sharp of the edge will submerge gradually. This methods is for strengthening the sharp of the edge the reason is it can be used for longer period of time the sharpen while you are working. This was the answer of the local blacksmith in town of the Philippines when I asked regarding the methods of quenching he put the soap by wiping the sharp of the edge of knives and machetes.
What kind of charcoal is good for quenching
Hardwood charcoal...
Berapa harga sebilah...kira dlm malaysia
Please keep using your English no need to apologize keep up good work
here in malaysia, majority traditional blacksmiths still quench a blade in water. some of them even mix the water with clay. maybe in asia hundreds of years ago, blacksmiths did't have access in oil. maybe they created a way based on their surroundings and mastered that technique. and it is passed down until now. who knows. even a katana are quenched in water.
Most blacksmiths never had water in history , quenching with oil is a modern thing
this is the traditional method of the quenching in Southeast Asia, even here in Philippines, same method. That's the way it is done for centuries, no oil quenching
👍👍👍👍
How to make this temper water, what is mix in water
nothing is mixed in water, only water
have you thought about making a clamp or something that you can press the blade in so you do not have to hammer it if it has a curve in it, which would do the same thing while its still at that stage that you can straighten it out.
How many bags of charcoal he use by day?
He uses half bag of charcoal a day or less than that.
Good idea or not i dont know but he is doing quenching & tempering in the same time..
doing for decades
@@AmazingKKDaily i think its a smart move👌
Quenching and tempering at the same time
If the blade is new build dont force to cut the hard wood or something train into smooth when the blade is good then try to hard cut
😘
The famous Katana and Khukuri knife are both quench in water.
quench in the same way
I asked another video on how to make charcoal for blacksmithing. But no reply.
ua-cam.com/video/SOAq_gbfLe0/v-deo.html
This is the link of the video of how to make charcoal. I made this video last year. Manking charcoal take many days. I hope to make another one and better one to upload onto this channel.
Thanks for watching
Next video should be how to sharpen a knife
I forgot where is he from again?
កាំបិទនិងតំលៃប៉ុន្មានបង
$១៥
សុំលេខ📱មួយមកបង
kamal
it can cut a nail?
My water quenched 4140 chisel can chop off nails.