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Thread: Hamons

  1. #21
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Isle of Lucy
    Quote Originally Posted by DevinT View Post
    Two words, Don Hanson.


    So little time and money. So many knives...sigh.
    Now is not the time to bother me. And it's always now. Wiley Miller

  2. #22
    Don is beyond amazing. Without a doubt one of the best in the biz...Good call Hoss!!!

  3. #23
    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.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  4. #24
    Quote Originally Posted by 99Limited View Post

    but after a while though, won't the patina mask the hamon and it becomes a faint memory?
    Not always.

    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #25

    Join Date
    Feb 2011
    Salt Lake City, UT
    Hmmm, that patina on that MR is comming along very nice.

  6. #26
    It helps that it sees proteins almost exclusively.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #27
    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.

  8. #28
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Because of the tradition of Samurai and their swords.

  9. #29

  10. #30
    Weird Wood Pusher Burl Source's Avatar
    Join Date
    Jun 2011
    Kerby, OR
    Here is a video of a hamon on a Japanese sword being made.
    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@gmail.com
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