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Unpopular opinion: I stopped quenching in my nice oil and switched to $4 peanut oil from Kroger
So about 4 months ago I was burning through my usual quench oil way too fast, like a gallon a month at $28 a pop, and it was killing my wallet. I do mostly 1084 and 5160 for hunters and camp knives, nothing fancy, but I was getting inconsistent hardness on the 5160 and it was driving me nuts. My neighbor who runs a food truck down in Macon told me he fries turkeys in peanut oil every Thanksgiving and it takes heat way better than the cheap stuff, so I figured why not. I grabbed a 3 gallon jug for $12 at Kroger, warmed it to about 130 degrees, and quenched 6 blades in a row. Every single one skated a file clean and two of them actually came out harder than my old oil, which I did not expect at all. The smell is way better too, no more garage smelling like burnt tires for three days. Only downside is the peanut oil gets gummy if you let it sit cold, so I gotta warm it back up before every session. Has anyone else tried food grade oils for quench, and did you have issues with it going rancid after a few months?
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