Water Quenching- My Experiences

[jhiggins]

I am with Matt here as far as thickness is concerned. Leaving some meat on the edge makes all the difference. John

It really does, John. I did some tanto and wakizashi a few years ago that were brine and water quenched. The ones that survived were always at least .040 left thick at the edge. Some that where .050 barely made a creak in the water. We are talking maximum 18" blade here though... I may not ever try a katana like that.