Thread: First Chef and First Hamon

Made this somewhat experimental blade to get a bit of practice with chef knives and hamons. Had trouble getting the whole blade evenly heated in my small forge chamber, which I believe is responsible for the undefined area of the hamon near the heel. This is 1095, and I used satanite clay for the hamon line, heated in propane forge, quenched in parks 50. Did a quick etch with slightly diluted ferric chloride, followed by a short vinegar bath and a bit of lemon juice. Not a lot of detail in this hamon. I have some W2 now for my next attempt and just got my heat treat oven delivered today, so I'm excited to make some good improvements on the next attempt. Learned a lot and had some fun.