New knife

[Robert Mayo]

I finaly got around to using some of Don Hanson's W2.
Thanks to Jeff Helmes for drawing it down to usable size from 1 3/4" round with his power hammer.
This is the first W2 hamon i have tried since building my oven and using houghton K.
I gave the blade a long soak at 1425f quenched in than tempered twice at 450f.
The quench k seems to work great for hamons and no dredded tink.

Now to the knife the blade is 5 1/2" to the guard and 1 1/4 wide with an o.a.l. of 10 5/8"
W2 with a 416 s.s. guard and stabilized redwood burl handle.

Bob

 

[Patrice Lemée]

Knife looks great Bob! :thumbup:
Only thing I wonder about is the pin placement. Any reason for it being off center that much?

 

[JamesPEmmons]

The blade is awesome, but I am also wondering about the pin placement.

 

[Robert Mayo]

I figured someone would ask about the pins notice i said pins and not pin look close there are two.
The lower one is not clear in the picture. Why two? Why not it's different!

Thanks guys.
Bob

 

[Salem Straub]

I like it! Nice hamon. I was thinking of mentioning the pin when I read further. Noticing the bottom pin, it does look more balanced.

 

[Patrice Lemée]

Sorry Bob, never noticed the second one. I does look more balances as Salem said.

 

[tryppyr]

The hamon looks like choppy surf... the sort that seagulls enjoy. You should consider etching a seagull with wings spread onto the flats.

 

[Patrice Lemée]

Greg, don't tempt him. Bob could very well carve one in the blade.