I'd try and slightly round the junction between the tang and the shoulder of the machi slightly, internal 90 degree angles can act as weak points, at least that's my understanding
I'd try and slightly round the junction between the tang and the shoulder of the machi slightly, internal 90 degree angles can act as weak points, at least that's my understanding
That can be an stress riser issue if you harden that area. The impression that I get from being on here a little while is that tradtional Japanese knives generally do not have hardened tangs.Originally Posted by TB_London
I tend to heat the tang up so it is not at all hard at the back, progressively, so it has a good spring temper at the front of the tang and just maybe the first inch of the knife along the spine, of course I make sure the temper is not affected near the edge. I've no idea what would be traditional, but in my head this seems sensible.
There are no photos associated to this thread, am I the only one who cant see them?
I would like to say maybe it's the pain medication Pierre - but I am drug free right now and I can't see them either.
Looks like something in Dropbox broke, I'll try and fix it and repost if that would be useful
Yes Please...this one looks really interesting!
I am not seeing pics either. I am hoping to see them fixed
Curious if these pics ever got posted, maybe somewhere else?
Cheers,
Chinacats
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