Small Bowie please look.

S.Knowles

S.Knowles

Joined
Sep 30, 2005
Messages
657
Finally got to spend some time in the garage this week here's what evolved. 1095 interrupted-edge quenched, twice tempered @ 400, nickle silver guard and thong tube, stainless loveless bolts, and aqua/black canvas micarta. Trying my hand at better pictures.Although I dont know how to resize or post as thumbs. sorry. Hope you like it.
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Dark spots above hamon at rear Utsuri? it has them on both sides.
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Thanks for looking. Shawn
 
Shawn, Nice activity on that hamon. Any chance for more specifics on your interrupted quench sequence? (Sorry, I'm only vaguely familiar with the concept of interrupting the quench.) Do you need to reheat, then quench again, effectively creating multiple quench cycles? Beyond adding complexity to the hamon, is there a functional advantage to quenching this way vs a one-shot quench?

Trying my hand at better pictures.
Click to expand...
For lots of information about taking pictures of knives, follow the photography link in my signature below. It leads to tutorials, tips, techniques, and studio setup pointers for improving the quality of knife photos.
 
Awsome hamon, lots of activity, and it looks ballanced and comfortable to hold.:thumbup:
 
That is a beautiful blade -- looks crisp and clean and has some nice lines. Not sure what dark spots you're talking about, but I do see some utsuri there. :thumbup:
 
Utsuri,Ji,Shinogi!:confused: :D

Very nice.Nice activity in hamon!
:thumbup:

What is blade length? :confused:
Thanks for posting pics.

Doug
 
Thanks all for the very kind words. The blade length is 4 1/2 " and the overall length is 9". Feels nice in the hand.
Rokjok, What I call interupted quench may not be correct but, what I did is quench for a count of 3 then remove for a count of 2 then back in for good. Never submerging the whole blade, just the edge. No clay.
Doug, now I've got to look up Ji, and Shinogi as my Japanese vocab is VERY limited. Thanks!
 
S.Knowles said:
Doug, now I've got to look up Ji, and Shinogi as my Japanese vocab is VERY limited. Thanks!
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Shawn,Look up utsuri first,leading ya' to ji and then to shinogi.

:eek:

I'm just learning myself.Steven/Kohai was kind enough to send me Japanese Glossary.:thumbup:

Doug :)
 
Don, thanks for the compliment.
Doug, I'm familiar w/ utsuri just not the other two, but I'm lookin. What kind of hamon would you call that? Hitatsura? Shawn
 
Hitatsura is full tempered hamon,as you tempered twice@400,I would assume it is full tempered.

Doug:)
 
Doug, I found the same glossary as you, however From what I've seen in pictures, the full tempered hamon explanation of hitatsura hamon has nothing to do with the actual tempering but moreso, meaning a blade fully quenched with no clay producing nie and nioi throughout the blade rather than a design along the edge. Shawn
 
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