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Guy at the hammer-in in Akron said he quenches 3 times before tempering, made me rethink my whole heat treat
Was at a hammer-in up in Akron last weekend and this older guy with a 30 year old anvil mentioned he does three quenches back to back on his 1084 blades before he even thinks about tempering. I always did one quench, straight to the oven, and called it good. He said his edge retention jumped after he started doing it and he hasn't lost a tip in two seasons of shows. Now I'm sitting here at my bench wondering if I've been leaving hardness on the table this whole time. Any of you tried triple quenching on simple carbon steel, or is this one of those things that only works for certain guys with certain setups? Curious if it's worth messing with my process or if I should just leave well enough alone.
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