- Jul 28, 2018
- Reaction score
I just use the soft side of a sponge. No worries about abrasives or what color it is or "oh ****! I scratcheded it up done good!"
The reason I am asking this is because I've noticed that some knife makers take the hamon all the way down towards the edge while the top honyaki smiths in japan only do a slim hamon on the spine to ensure the blade flexibility.In my mind the hamon line defines the boundary between soft and hard. But is there a transition in hardness as you go closer or further from the hamon?
What i mean is if the hardness of the steel in the 1st cm from the hamon the same as the hardness of the edge?
You're forgetting the most accessible AND least harmful one... Baking soda.not all sponges scratch steel. i found this out recently when trying to clean a pot, the sponge material has no abrasives in some sponges.
from what i have seen this is unfortunately the most common way to clean knives.
and to remove discoloration its either sponges, sandpaper, benchstones, rust erasers, finger stones, scotchbrite, buffing compounds, metal polishes and so on. depending on what people have at home.
IMHO makers who hamon down to the edge should re-HT the blade. When the hamon line or ashi goes all the way down to the cutting edge, then there will be parts of the edge that are softer.The reason I am asking this is because I've noticed that some knife makers take the hamon all the way down towards the edge while the top honyaki smiths in japan only do a slim hamon on the spine to ensure the blade flexibility.
I only wonder how much hard steel you are getting if the hamon is 2/3 of the blade.