Using these should be 'compatible' (sometimes veg. oil is in fact canola) - but honestly, it's really not a good idea long term as these oils lose stability and you end up wasting it. Parks 50 or 'houghton k quench' & other types meant for quenching will be overall more economical & provide better results.
well, others have reported numerous times that it can go rancid, perhaps you have some stabilizer or additive? that would be interesting to figure out
Kind of new to forums here, not sure how to do thatRequest your thread to be moved into the correct subforum
https://www.bladeforums.com/forums/shop-talk-bladesmith-questions-and-answers.741/
Kind of new to forums here, not sure how to do that
moisture from humid climates are probably the biggest enemies of quench oil.
We should fry up some tater tots with it to be sure...I don't use any additive. I've heard people say that too, but really how are they determining that the oil is rancid? Does it smell differently? Does it look different? As far as I know all oils can degrade over time, but the canola that's been sitting in my shed for 10 years still gets my 1080 hard as glass when I quench. It does what I need it to do and doesn't smell bad or look bad so I can't say there's anything wrong with it.
I got the mustard..We should fry up some tater tots with it to be sure...
If it's doing the job would it matter if it is rancid or not? Other than odor?
Thanks man, this is kind of what I was really leaning towards.I had a harbor freight angle grinder work for one cut, then stop. I took it back for a replacement and have used that one for the past couple of years.
Take it back and if you're willing to put up with this possibility, grab another one.
This is one of the risks when purchasing cheap tools, sometimes you get a good one, sometimes you get what you pay for.