New finish on honyakis

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Guirec Péron

Active Member
Joined
Sep 17, 2022
Messages
32
Reaction score
142
Location
Grenoble, France
Hy,

I make this new post to show you my New finish on my honyaki blades.
As many people I make a black finish on my blade. This is kind of New for me as I was used to make miror finish.
Thé spécial thing of this New method IS to try to show banding on best way I can...
Some pictures below of a 244 and a 278mm Gyutos.


IMG_20240925_155702.jpg


IMG_20240925_154045.jpg


IMG_20240920_183400.jpg


IMG_20240920_182545.jpg


IMG_20240920_182531.jpg
 
That’s gorgeous. How do you maintain the finish when thinning/polishing? Does it require re-etching?
 
What's going on inside the hamon with the darker color parts? Did those areas harden at a different rate?
Yes, actually my clay is quite higher than hamon limit. Then tempeture cooking rate makes its way. It is a kind of negociation between clay and Steel cooling. Therefore quenching transformation partly reached higher some areas on the blade.
 
How does this finish compare to the mirror finish with drag or stiction when cutting through food? The pass around knives were beautiful and had great fit and finish, but my biggest complaint about them was that the mirror finish would get stuck in foods and not allow the knives to cut as smoothly as I expected, given the nice grinds.
 
How does this finish compare to the mirror finish with drag or stiction when cutting through food? The pass around knives were beautiful and had great fit and finish, but my biggest complaint about them was that the mirror finish would get stuck in foods and not allow the knives to cut as smoothly as I expected, given the nice grinds.
Hy, that's a good question.
This finish is starting from miror so it is quite similar from the surface eventhough scratchs made with steel whool make it less sticking to food. This problem is also due the geometry of the blade it self. That is why I'm more and more going to clear geometry in m'y current work to make and average with miror surface...
How does this finish compare to the mirror finish with drag or stiction when cutting through food? The pass around knives were beautiful and had great fit and finish, but my biggest complaint about them was that the mirror finish would get stuck in foods and not allow the knives to cut as smoothly as I expected, given the nice grinds.
 
Back
Top