Edge quench

[dirtyphil]

I've heard of it. Does anyone prefer it over full quench? Pros and cons, one steel better than another? How high up should it go? Best on what style of knife? Why don't we all do it for certain knife types? Do the heat treat providers give as an option? Thanks

 

[kuraki]

Consensus seems it adds nothing to a blade that's otherwise properly hardened, other than the aesthetic of a nice hamon.

But if you're going to do it, don't edge quench, heat treat the entire knife and temper the spine further than the edge.

 

[dirtyphil]

Is it the same as your "differential quench" thread?

 

[kuraki]

Pretty much