Having gotten fed up with my chicken-baster veggie-oil hot-plate quench system, I decided it was time to take my heat treating to a more professional, fully controlled level. No, really!
I wanted enough volume of oil to heat treat several knives before overheating the oil, with a thermostatically controlled internal heating element -- and circulation. And I wanted it to be portable so that I could store it out of the way when not in use as my shop is getting a little crowded.
Here’s how I got there. I welcome your comments and suggestions for improvement.
