Japanese knifemaker

have to wander if al that cold working is why the bade needs rebent throught out the life of it
they even have a tool for the un warping after honing

i know that the single belvel really makes things tricky
 
butcher_block said:
have to wander if al that cold working is why the bade needs rebent throught out the life of it
they even have a tool for the un warping after honing

i know that the single belvel really makes things tricky
Click to expand...

I think that it is the high/low carbon steel makeup of the blade. the few that I have made this way also nee straightened from time to time and I neve cold worked them at all. if you want to see some serious warpage make a knife with high carbon on one side and low carbon on the other you won't believe how much it can move without cracking whenit is hardened. the last one that I did the tip moved about six during the quench. it took off way to the left imediately on quenching and then as the wrought coold it pulled it all the way past straight and way back to the right.
 
Cool video Sam!:thumbup: I like when you post things like this.:D
Mace
 
Nice video Sam... Thanks for sharing...

Gotta have alot of respect for the previous generations... amazing:thumbup:
 
Wow, that is amazing stuff, wouldn't you like to know what that guy knows. Thanks for posting. Hey Bill.
 
Really cool.... I would love some plans for a Japanese power hammer.

One thing, did y'all notice that the tools and surfaces were all raised to the approximate height they would be if he was sitting on the ground? Probably why he's standing in that hole because he can't do the kneeling.
 
You are welcome guys glad you enjoyed it, Mr Doi is one of my hero's!

I agree with Bill on the steel aspect, I too have seen some weird things with san mai I have done, like the very ductile even at full hardness thing.

Will, I also think alot of japanese guys work in the hole because it affords a VERY sturdy workbench for all they're tools. Bury an anvil half in the ground and it's about as sturdy as they get. Also, because space is such a premium in Japan, and they are shorter than us americans I imagine ceilings are none too high for large/tall equipment.
 
I learned something about rhythm here.

Thanks for posting Sam:thumbup:
 
In some videos of traditional Japanese knifemaking I've seen, I noticed the blades get sheared to a final shape after being forged close to form. Is that typical?
 
You must log in or register to reply here.
Back
Top