Clay tempering

[Chiro75]

Are there any resources on clay tempering? I really like the phiolosophy and aesthetic value of Japanese hamon lines, and would like to apply these principles to a possible knife project (using stainless steel of some type, or maybe a tool steel), but I have no idea how to do it or what is required. Any thoughts?

 

[JoeL]

Hi Chiro,

The Hammon will not show well up in complex alloy steel, although the micro-structure may be there.

Tranditionally, Japanese are using real clay, carbon powder (straw-ash). But Howard Clark, Randal Graham and Don Fogg can make pretty nice hammon with modern high temperature cements.

Howard and Randal are able to make quite good-looking hammon even on L6!! Although not so nice as simple steel such as 1084.

Joe Leung