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I called bull on the coffee ground quench trick for 6 months, then a guy in Tulsa proved me wrong
Some old timer at a hammer-in in Tulsa swore that quenching a 1084 blade in used coffee grounds mixed with water gave a tougher edge than straight water, and I laughed it off as nonsense. Six months later I finally tried it on a little skinner because I had a batch of grounds sitting around, and the thing held up way better in the rope cut than the same steel quenched in plain water. Now I am torn, because maybe it is just the slower cooling, or maybe there is something to the grounds, or maybe I got lucky with one blade. Two sides here: is this a real old shop trick worth testing or just random luck that one time? Anybody got a metallurgy reason or their own story with weird quenchants before I waste more steel on it?
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david7031mo ago
Slower cooling is doing the work, grounds are probably just a story.
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