another victim of youtube DIY tutorials.
another victim of youtube DIY tutorials.
How much of the edge got cooked? Temper-affecting heat won't carry far along the edge. If it needed to be done, it would not be impossible to shorten the knife, though the resulting profile could be a personal thing.
I have no idea (metallurgicaly speaking) what is going on inside this knife. Chances are the edge will be softer here due to the reversal of the heat treatment. the bevel of the knife is bright blue for the first 3 cm. It may be possible to sharpen this out over time, but I really don't know how deeply the heat affected the blade.
On a side note, this forum keeps making me want a watanabe of late....
doh! I often hesitate on selling custom handles to customers for this very reason!
(edit) best for me not to contribute here.