Don is beyond amazing. Without a doubt one of the best in the biz...Good call Hoss!!!
I like hamon as it falls into a category of unknowns, like B&W photography and other things, where do you don't quite know what it will look like until you see it.
I haven't experimented much with hamon, but did get a wavy pattern often seen on a honyaki knives. Been thinking about doing some more, this thread makes me want to give it another try.
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Hmmm, that patina on that MR is comming along very nice.
It helps that it sees proteins almost exclusively.
"God sends meat and the devil sends cooks." - Thomas Deloney
The hamon will react differently on the hardened area of the blade as it will on the sifter steel. It is basically a really slow etch that causes patinas. It will not "hide" the patina, but it will be a different look than that of a fresh, highly polished on a blade with hamon.
Because of the tradition of Samurai and their swords.
They are pretty.