- Joined
- Jan 22, 2009
- Messages
- 1,114
I have been trying different methods of getting good hamons on my blades for the last week or so. I have seriously tried everything and a couple days ago came up with this knife. Since then I have forged 4 more knives used the same recipe and came up with exact results. The oil I am using if a bit fast and I am always running the risk of warping, Its kinda tricky.As soon as the ghost appears in the forge I quench and this is what the blade looks like after knocking off the scale and tempering. I temper immeditely after the quench, I actually let my oven get up to temp while I am normalizing. I thought it was interesting, the hardened part is rock solid hard and the metal behind the line is softer. I took the picture after cleaning off the rest of the scale that was left on after tempering, not been polished. Kinda cool, Thanks for everyones help!!! All the information on this site is amazing!! Sorry but one side of the blade has a goober on it, no fun intended