Wiki-Aburayaki

Oil Quenching: A Knife Hardening Method

Oil quenching is one of the heat treatment methods used for hardening knives. Hardening involves making the steel in a knife harder to enhance its sharpness and cutting performance.

Characteristics of Oil Quenching:

  • Method: The heated knife is cooled in oil.
  • Cooling Speed: The temperature decreases more gradually compared to water quenching.
  • Stability: Offers relatively stable hardening and reduces the risk of the knife cracking.

Comparison of Oil Quenching and Water Quenching:

  • Hardness: Water quenching tends to produce harder steel.
  • Sharpness: Water-quenched knives are believed to maintain a sharper edge for longer.
  • Ease of Use: Oil quenching is relatively simpler and poses a lower risk of failure.

Differences in Patterns:

  • Oil Quenching: Produces relatively stable wave-like patterns.
  • Water Quenching: Tends to create less distinct wave patterns.

Practical Feel During Use:

  • Oil Quenching: Gives a "gentle cutting" sensation.
  • Water Quenching: Feels more like a "cool cutting" sensation.

While many knife blacksmiths and experienced chefs recommend water quenching, the difference between the two methods may be hard to notice for general users.

Related websites
White Steel#2 (Honyaki- Aburayaki) – KIREAJI
The World of Honyaki Knives: Discover the Differences Between Mizuyaki and Aburayaki – KIREAJI