1/8 1084 Honesuki design

Finish ground and chasing the hamon/quench line.

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One side is turning out really well and the other is mediocre. Since my dad laid claim to it today and he's going to be using it in the kitchen it will patina anyway. So I'll probably just take it to 1000 cork and then straight pull an 800 grit finish.
 
Looks good. Congrats.

BTW, cork belts may smear out the hamon. power buffing can do the same. Hand sanding will accentuate it. For a bold hamon, power sanding isn't the best way. Using the grinder is OK with fresh AO or SC belts if all you want is the hamon to show with no fine details.
 
Thanks Stacy.

The one side that is not coming out the hamon was not crisp. So the cork smearing it sounds about right.

Spot on!

I've got a few thou to play with. I'll ask him if he wants me to bring it up to 2000 hand rubbed and try again on the hamon.
 
Finally finished this one during the kids' nap. Feels very nice in my hand. The blade is washed out but it's just the 1000grit cork finish. 1084 with brass bolsters and pins. Just black paper micarta scales with red and yellow liners. Rough at the edge of the ricasso which I will go in with sandpaper and fix.

Glue up pic. (Why did I leave the micarta so big I don't know).

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After some grindage.

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Thanks for the advice all!

I'm keeping this pattern. Might do it in stainless.
 
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Nice proportions. So many options with just different handles, liners and bolsters.
 
Yes I thought that there are so many threads where advice is given but we don't get to see the finished knife. My first brass bolster and first double liner. I have a variety of .03 G10 that I can't wait to use.
 
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