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latest knife: W2 small chef [Dec. 22nd, 2013|10:30 pm]
Doug Ayen
After a few failed attempts at getting a hamon with W2, I think I have it. It's a small chef's knife, about 6" of blade, cord-wrapped handle (stage tie-line), ground to x16 then hand polished to bring out the hamon. I made this one on the winter solstice, after a similar design failed during heat treatment (ping of death during the quench.)

solstice a

solstice b

Any questions? What do you think of my hamon?

[User Picture]From: rmd
2013-12-23 04:39 am (UTC)
Nice! That watery line along the blade is the hamon?
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[User Picture]From: blackanvil
2013-12-23 05:24 am (UTC)
Yep, that's the hamon. It's the demarcation between the hardened steel of the edge and the unhardened steel that makes up the body of the blade.
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[User Picture]From: cz_unit
2013-12-23 05:28 am (UTC)
Stunning. Nice job!
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[User Picture]From: jbsegal
2013-12-23 06:22 am (UTC)
Very nice! I'm a bit dubious about tie-line for a cooking knife, but I really like the shape of the whole thing, and the hamon is quite nice.
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[User Picture]From: blackanvil
2013-12-23 07:33 pm (UTC)
It's pretty durable stuff -- I have a kitchen knife I handled with tie line almost 20 years ago, about the same time as I made that cleaver for you. Still has the original line on it, it's gone through the dishwasher many times (this one will need to be hand-washed, it's not stainless), and has very little wear. Yeah, it might trap food particles, but it feels good and should last, just hand wash and scrub out the bits that get in there.
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From: tamidon
2013-12-23 05:58 pm (UTC)
looks lovely. I suspect that in kitchen use it will have a lot of rock to it's motion, def more curve than most Euro-type kitchen knives. Sure is pretty
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[User Picture]From: blackanvil
2013-12-23 07:30 pm (UTC)
It actually had less curve before heat treatment -- during the quench, the steel hardens in an expanded state along the edge, then the slower-cooling softer steel back shrinks. I kinda forgot to account for that.
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