Making A Kitchen Knife With a Hamon
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- čas přidán 8. 06. 2018
- The blade is 80CrV2 steel, fitting and pin are brass, handle is stabilised curly birch and the sheath is cow hide. I hope you liked the video!
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That's a gorgeous honesuke. Not often you see people make a saya for a kitchen knife. Looks great.
Thanks!
Beautiful blade
Thanks!
Прекрасне виконання!
Це театр одного Актора!
Дякую!
Clean Hamon
Nice work!!! I like the hamon pattern. What do you use for cover the rear part of the blade?
I used somekind of heat resistant glue but pretty much any cement that can withstand the heat should work. like furnace cement.
Bad luck with the san-mai - hopefully you find a way to recover that material for something else. If you made a quick/temporary charcoal forge I bet you could get them hot enough to weld.
I like the puuko style handle on a chef knife, I'd be interested to handle one and see what that's like.
Unfortunately there is no way to recover the material. All it is good for is throwing it to thrash can. I'm planning on buying another burner for my forge and then it should be able to get almost hot enough to melt steel which is plenty for forge welding. I made the handle a little bit thinner for kitchen use and it feels great! (hint hint, I take custom orders on knives ;) )
Hi,
Nice job !
What are you using before quenching? is that what makes the white mark on the blade?
Thanks! I'm using glue that can stand heat over 1000c. People usually use clay but I didn't have any. The area where the glue/clay is, is gonna stay soft and not harden because the glue/clay insulates the steel and causes it to cool down so slow that it doesn't harden. The white line is called hamon and the line shows which part of the blade is hardened and which isn't.
Too bad the welds didn't take and that you ended up with a soft heel on the knife!
Otherwise great proj/video! Nice finishing work!
Yeah. Gotta try to make san mai again soon or maybe when I have a better forge. Thanks!