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Tried to quench a railroad spike knife in pickle juice, and the whole shop smelled like a deli for 2 days
So last Saturday I was finishing up a spike knife for my buddy's birthday and I got the bright idea to try a brine quench using leftover pickle juice from a big jar in my fridge, about a quart of it. I figured the salt and vinegar would harden it just like my normal brine mix. The second I dunked that 1800 degree spike in there, a green cloud came up that smelled exactly like a hot dill sandwich, and my wife came out to the garage asking if I was grilling. The knife actually came out with a decent hamon and a weird greenish tinge I had to sand off, but it took me two days of airing the shop out before the smell left. I also caught my neighbor standing on his porch sniffing the air like he thought I was smoking meat at 9pm. Has anyone else tried a food based quench, and did it actually work or did you just make your shop smell weird for a week?
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