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Simple or as hard as using quench plates in conjunction with your oil quench (as described). Bring to temp - quench in oil - when it gets down around 700* (oil stops bubbling and boiling around the steel), remove and quickly clamp in quench plates to finish cooling. Have done fillet and chef knives this way for years, both plain homogenous and Damascus (why a customer wants a fillet out of Damascus is beyond me but.......they are always right).
I do agree wholeheartedly with what Ray has said on proper prep to heattreatment, normalizing is way to often overlooked as the culprit. Also, that combination of steels.....one can only ask why?
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Carl Rechsteiner, Bladesmith
Georgia Custom Knifemakers Guild, Charter Member
Knifemakers Guild, voting member
Registered Master Artist - GA Council for the Arts
C Rex Custom Knives
Blade Show Table 6-H
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