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.
The blue (for nonstick pans) and pink (for delicate glassware) Scotch Brites are pretty gentle. The rough side of the pink sponge just doesn't scratch anything I think it's like using a microfiber cloth.not all sponges scratch steel.
DO NOT USE THE ROUGH SIDE OF A SPONGE ON KNIVESThe blue (for nonstick pans) and pink (for delicate glassware) Scotch Brites are pretty gentle. The rough side of the pink sponge just doesn't scratch anything I think it's like using a microfiber cloth.
Completely agree. The green scourer on yellow sponges is like sandpaperDO NOT USE THE ROUGH SIDE OF A SPONGE ON KNIVES
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.
I believe the historical records show it was made by TFquest for Excalibur will be continue…
TF Denka is the only blade I’ve used that comes close. Incredible board feel. People can debate the price tiers and QC all day, but this point is one reason they are so fervently defended by TF fansYou can get 90% of the 'feel' of a honyaki on the board with san mai blades that are given a high HT. My TF Denka for example with its AS core and HRC65-66 hardness is as close as I've come for a fraction of the cost of a well executed honyaki. I think the TF water quench helps achieve that result.
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