Vent: Stop quenching your work in room temperature water
I see so many posts here showing off knives or tools with that weird cloudy, brittle edge. Look, I get it. When I started 3 years ago at my uncle's shop in Ohio, I did the same thing. But room temp water is way too cold for most high carbon steels. It shocks the metal, creates micro-cracks you can't even see, and your edge will chip the first time you use it on something hard. You need to warm that water up first, like 120-130 degrees. Has anyone else dealt with edges failing after a water quench and figured out a better method?