• Happy Thanksgiving to all of you! I hope that you all have something to be grateful for this year and for many years to come

  • The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
    Order here: https://www.bladeforums.com/help/2024-traditional/

  • America has reached 250 years, and I am grateful to be here, in the best country in the world. Thank every one of you who helps make this country a better place, those who have gone before and risked it all, and those who've paid the ultimate price to make the United States what we are today.

    Happy Birthday America! Let Freedom Ring for all time!

Water Quenching- My Experiences

John Frankl said:
I am with Matt here as far as thickness is concerned. Leaving some meat on the edge makes all the difference. John
Click to expand...

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.
 
You must log in or register to reply here.
Back
Top