26c3 chef knife, still chasing the hamon!

Tony Mont

Tony Mont

Knifemaker / Craftsman / Service Provider
Joined
Apr 15, 2018
Messages
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My latest chef is done! The more I use this steel, the more I fall in love with it!

Obviously, I'm far far away from producing killer hamons but practice makes perfect, right?
The blade is 7" and it has ebony and brass for the handle. I did something new for me on this one. Apart from the last inch which was threaded for the pommel, the tang is solid all the way through. It might be an overkill but the handle will not be able to go anywhere.

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All comments are welcome! Thanks for looking!
 
You did a fine job and certainly did get a hamon....great fit up and finish. :)
 
I think 26c3 is pretty good steel. But for more activity chasing hamon, I think you're wasting your time with that steel. There are a few that are far better.
 
Thank you guys for your nice words!

J. Doyle said:
I think 26c3 is pretty good steel. But for more activity chasing hamon, I think you're wasting your time with that steel. There are a few that are far better.
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That's indeed a reality. Been wanting to try W2 or hitachi white but living makes it hard for me to get them. Maybe I should retry with 1095 as well.

John I'd like your expertise on the following one. As you can see the hamon is running pretty close to the edge. I tested the edge by flexing it on a brass rod(flexed and came back to true) and hacking on a wooden dowel while it was pretty much a zero edge and it took no damage. Would you consider it worthy or it's better to scrap it up?
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