Chef w/ Hamon Question???

[Shane Csepp]

I plan on trying my first hamon on my next chef knife. My question is, typically up until this point I have ground my chef bevels post-HT, would you still grind post-HT and then etch/polish out the hamon, or would I be better served to grind the bevels before HT?

I plan to use 1084 or 1095 as it's what I currently have to play with.

 

[Willie71]

I plan on trying my first hamon on my next chef knife. My question is, typically up until this point I have ground my chef bevels post-HT, would you still grind post-HT and then etch/polish out the hamon, or would I be better served to grind the bevels before HT?

I plan to use 1084 or 1095 as it's what I currently have to play with.

do a sabre grind, Clay, heat treat, then finish the grind post heat treat,

 

[Shane Csepp]

Thanks Warren!

I'm reading through the old "Hamon Thread" at the moment to decide on which polishing/etching method to try this go around. Is your warm lemon juice/polish method still what you find to produce the best results?

 

[Willie71]

Thanks Warren!

I'm reading through the old "Hamon Thread" at the moment to decide on which polishing/etching method to try this go around. Is your warm lemon juice/polish method still what you find to produce the best results?

With W2, W1, 1095, and Hitachi white, yes. 26c3 doesn’t respond the same. Still experimenting with that one.