I'm getting ready to make a large Bowie with some 1075. Its been a long time since I have used it but last time I had problems with it not fully hardening in canola and had to use water. Now I'm wondering if that was because I needed to normalize it. I have a oven to HT with now and am hoping to do a hamon. I was pretty new the last time I used it and the knives sucked but the hamon was better than it had any right to be. If anyone has any advice about what works for them I would love to hear.
Thanks
Thanks