Thread: A San Mai in progress

And complete...

I have to agree very nice. I am quite taken with it.

Skip, there is no wrong answer, just a different reason.

1. Of the steels mentioned, they will be sufficient quality collectively or individually to take and hold an edge by themselves. So would an homogenous monosteel core.
2. Pure nickel is definitely to be avoided, especially on the edge, as it never gets hard.
3. But, if your last fold is dead center, the possibility of a weld inclusion or flaw at the edge is the danger. Using a san mai (three layer) construction puts the center core in the center (if welding and hammering techniques keep it there) and any welding flaw will more likely occur, if so, on the sides of the blade where the flaws will not be fatal to the usefulness of the blade.

Just working the thought processes a little.

That's correct. Traditionally, it was a way to reduce wasting your top grade steel (tamahagane) by cladding a high carbon core with a milder steel, or even iron. When hardened, the core took the higher hardness, and the softer sides gave the blade support.

Excellent work Pierre! Love how this one came out!

Originally Posted by skipnord

That's what I was thinking. Is it an issue if the pattern welded steel IS the edge - or will the 15N20 portion take just as good an edge as carbon steel????? Maybe I was thinking a a pure nickel layer.

The edge will be just as good. After the folding and welding, the carbon content is homogenous. The additional nickel will not have a noticeable impact. At least not to my experience.

Could you please post a top view picture of the spine, from toe to tang?
I am wondering about something. Specifically, I would like to see how the thickness of the spine evolves from the toe to the tang

Beautiful !

Originally Posted by Bruno

The edge will be just as good. After the folding and welding, the carbon content is homogenous. The additional nickel will not have a noticeable impact. At least not to my experience.

I concur. I have made many knives of 15N20 alone. The chemistry is the same as 1075 w/2% nickel. If anything the nickel would add a little stain resistance but they are not stainless. The food groups do not seem to care one bit.

Originally Posted by Bruno

Could you please post a top view picture of the spine, from toe to tang?
I am wondering about something. Specifically, I would like to see how the thickness of the spine evolves from the toe to the tang

Here you go Bruno, as requested, added a fully open shot as well...