heat treating with clay

[twynn5586]

I had bought the book The Craft of the Japanese Sword and I have a couple questions about heat treating and the tip. When you put the pattern of the hamon on the blade do you only put it on one side or both? If you put it on both sides does it have to be exactly the same pattern as on the other side (my thinking is that if it's not the same, the edge would be pulled in different direction making it wavy)? Another question is on the point of the blade. I've been tring to do the chisel point on my grinder and ending up with a whole lot of crap results. Is it easier to do them by hand or should i just keep practicing in my grinder? Also, does anybody know anybody who does apprenticeships in Japanese cutlery? I know Don Fogg does a class but that's all I could find out (where, when, how much, I have no idea). Or, do you think it's better to just learn by trial and error?


side note:
Why does it say I don't have permission when I try to search through the posts?

 

[Pinoy Knife]

First to Answer your Question The Hamon Does Not Have to be Perfectly Equal on Both Side's but it Has to Be the Same Height to Help Heat Treat! The Idea Behind the Clay is to Hlod the Temperature off the Back of the Blade just a Little so when you "Quench the Edge it get's Very hard and Most of the Rest of the Blade stay's Soft!! For a Teacher I Can't Say for Sure I Would try Ni Honto it is a Japanese Sword Collecting Area !! Very Few Good Old Style Maker's Here in The U.S Good Luck!!