I have a knife I would like to differential temper via the clay and quench method to produce a hamon line. I was wondering how deep a hamon line penetrates/ how much I have to grind off before heat treat/ how much of an edge should I leave before the quench? I am using 1095 steel, 1/8" thick. Thanks!
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Hamon Grind
- Thread starter erikbothe
- Start date