First knife with Hanson W2 steel...

I know it was a challenge and you definitely did it justice.

Makes me want to go to the kitchen and cut something.

Fred
 
Salem Straub said:
Thanks guys, it's oil quenched. I though about trying water, but the blade was already thin enough that the pucker factor would have been HUGE. Guess I gotta grow a pair.

Fast14, pm sent.
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Don't know why you would risk a water quench on something that nice!

It is a beauty!


I have always wondered what the inherent attraction is to water quench when there is so much risk involved. Seems like you would only want to use it if if resulted in superior blades, enough so that it would be worth the risk.
 
Bigfattyt said:
Don't know why you would risk a water quench on something that nice!

It is a beauty!


I have always wondered what the inherent attraction is to water quench when there is so much risk involved. Seems like you would only want to use it if if resulted in superior blades, enough so that it would be worth the risk.
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Water quench will not produce superior blades, so not worth the risk IMO. If a blade, tool, or part was made from W2, W1 and had a thick, heavy cross section, it might benefit from a water quench. But we have fast quench oils now and we make knives that are usually on the thin side, if they are made to cut stuff. :)
 
Don Hanson III said:
Water quench will not produce superior blades, so not worth the risk IMO. If a blade, tool, or part was made from W2, W1 and had a thick, heavy cross section, it might benefit from a water quench. But we have fast quench oils now and we make knives that are usually on the thin side, if they are made to cut stuff. :)
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Don, I thought that water quench will create more detail and more contrast in the hamon?

Howard mentioned in his class two weeks ago that his most vibrant hamons were in polymer quench.
 
Your knives make me drool bro. Your work makes me jealous.
 
lazlo said:
Don, I thought that water quench will create more detail and more contrast in the hamon?

Howard mentioned in his class two weeks ago that his most vibrant hamons were in polymer quench.
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I said water would not produce a superior blade, didn't mention hamon ;) Water can produce more activity and that cool smoky detail, but no more contrast, in my experience. Park's 50 is very hard to beat for cool hamon stuff.

Howard Clark is the man, I learned a good deal about hamon just talking with him. One thing though, I would not put polymer quench in the same category as water.;)
 
Interesting discussion about quenches- I did think hard about water for this one, exactly to see if I could get more detail in the hamon. But then, this one got polished up to 800 grit and etched, I would have had to polish really high for a water quench to show much of a difference. Don's right, detail may improve from water, but not necessarily contrast. I'd say his contrast from Parks 50 is pretty maximum.

I am interested to try polymer quenching for hamon one day, I've heard that once mixed they have a fairly short life?

Also, the severity of water quenching can be mitigated somewhat by finishing the quench in oil...
 
Salem,
just received the knife in my hot little hands
It is much nicer in person and already put it to use on some red onion , starting my own acid etch
Great job creating a chef's knife I will be honored to use and pass on some day
Thank you so much
ed
 
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