Our new W2 bread knife.

[Fred.Rowe]

My son, Kevin is the bread maker in the family and he requested a new bread knife.

This is what I made for him. It was forged using W2 steel and is quite thin being .094 at the handle. I use Brownell's anti scale instead of clay to produce the hamon. The handle is lacewood and hairyoak with copper spacers. The OAL is 14 1/2 inches.

 

[Burl Source]

Great Looking Knife Fred.

 

[coldsteelburns]

That is very classy Fred! The blade really goes great with the handle, it has that japanese "look" too it (the profile), and vise versa. That copper loooks great with that rich, warm wood as well, and the front copper spacer (I'm sure there's a japanese term for it.. seppa? lol) really sets it off. Great background choice for the pic as well!

~Paul

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My YT Channel Lsubslimed

 

[coldsteelburns]

Oh I didn't see that at first, you used anti scale as the clay for the hamon? That makes me wonder now if it slows down the quench speed at all when used to cover a whole blade, or if it just happened to be that the blade was so thin on this one that ya in a way kinda got an auto (time/temp) hamon? Looks fantastic nonetheless though

~Paul

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My YT Channel Lsubslimed

 

[Fred.Rowe]

Paul,

I heat the blade to 200 fh and apply several coats so its slightly thicker than what would be used when heat cycling. I like it for hamons because its easier to "paint' onto the surface allowing you to make the tight swirls and loops.

Thank you, Fred