My first hamon!!!

[RyanW]

I am really excited to have a sucessful hamon. Steel 1/8" 1095....

I really hate to HT it again to bring the Hamon line deeper into the Blade (Away from Edge) Would love advice.

Thanks for looking

 

[A C Richards]

Good job. I would suggest using less clay. The clay prevents the blade from quenching fast enough. Use less than .100 per side and you will be amazed at the difference.

 

[sharpeknives]

You are now hooked. You will learn more and more with each blade. Take Chuck's advice. Nice job on #1. Really like that blade style.

 

[Salem Straub]

Depending on what you are using, switching to a faster quenchant can help as well. It looks as if you applied the clay nice and even though, it's a good looking line. It's not so far down that it won't be a serviceable knife.

 

[me2]

That looks like a fine hamon. Some pictures of old Engnath blades didn't have hamon much wider than that, proportionally on larger blades. For future reference, I have a way out there offering. You can try for a hamon without using clay. I've gotten one accidentally when edge quenching a kiridashi, and you can also get them using a medium speed oil on 1095. The stock would probably need to be thicker, so if you don't have/want to use thicker material, this method is probably out.

 

[RyanW]

Good job. I would suggest using less clay. The clay prevents the blade from quenching fast enough. Use less than .100 per side and you will be amazed at the difference.

Arrh.. I was afraid I put it on too thick, I am very tempted to give it another run. It is all cleaned up so it wouldn't be that hard to put some clay on and give it another shot.

You are now hooked. You will learn more and more with each blade. Take Chuck's advice. Nice job on #1. Really like that blade style.

I am afraid I have a large order of W2 or 1095 in the future. Thanks for the compliment!

Depending on what you are using, switching to a faster quenchant can help as well. It looks as if you applied the clay nice and even though, it's a good looking line. It's not so far down that it won't be a serviceable knife.

Thanks Salem, I have the 11 Second quench coming from McMaster-Carr. I am obviously on the fence Keep it or do it again?

That looks like a fine hamon. Some pictures of old Engnath blades didn't have hamon much wider than that, proportionally on larger blades. For future reference, I have a way out there offering. You can try for a hamon without using clay. I've gotten one accidentally when edge quenching a kiridashi, and you can also get them using a medium speed oil on 1095. The stock would probably need to be thicker, so if you don't have/want to use thicker material, this method is probably out.

I wanted to give the clay a shot, i have researched edge quench and may give that a shot down the road as you stated with some thicker material.

 

[Salem Straub]

I vote for keeping it. It's very good for your first one, there will be others but that's your first.

 

[Mitchell Knives]

The hamon looks great to me.

 

[RyanW]

Alright Its a keeper. Thanks for the Help and encouragement. Thanks Salem!

Johnathan, thanks. I am glad your Prowler sold I hated seeing that thing still avail!:thumbup: