Question on Hamons

mccandmatt

mccandmatt

Joined
Oct 29, 2013
Messages
358
I'm up in the air on hamon lines on a knife, they look nice but are no means to me a "WOW" factor, it's just a little extra to a knife that looks nice. My question is how long will they remain easily seen on a blade that is being used regularly? Cut a few pieces of meat and carbon steel gets a patina on it, will the hamon still be visible through that?

Thanks in advanced,
Matt
 
I think the acid in foods will react to the different hardness just like your ferric or vinegar does. The hardened part (Stacy...help me out here....yakiba?) will turn darker than the softer portion. But abrasion might be different....I don't know. Thinking about it, I don't think it will hide the hamon, or erase it either.
 
I have some O1 that I different ally hardened before I knew better, and the patina develops differently along the line as the acids slowly etch the blade over time. Some get more defined, some get less defined.
 
samuraistuart said:
I think the acid in foods will react to the different hardness just like your ferric or vinegar does. The hardened part (Stacy...help me out here....yakiba?) will turn darker than the softer portion. But abrasion might be different....I don't know. Thinking about it, I don't think it will hide the hamon, or erase it either.
Click to expand...

Correct - yakiba is the hardened edge metal.
 
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