MrHiggins
Senior Member
My total guess is that the softer part acts as a dampener to offset the harsh vibrations from the hard steel. Does the soft cladding of san mai knives do the same thing? Am I completely off base?
Not an expert but a softer spine adds elasticity just the way the san mai cladding does. Since we are chopping vegetables and cutting meat and not chopping wood with our knives I guess even without the differential hardening you would have a hard time cracking a blade in two.My total guess is that the softer part acts as a dampener to offset the harsh vibrations from the hard steel. Does the soft cladding of san mai knives do the same thing? Am I completely off base?
Good point, even though you don’t seem to have a problem with your AEB-L or 1.2562 mono at 64-65 hrc. The point still stands though.Straightenability
Those are also diffhardened to some extent, and it helps straightening, but sure they are much worse in that regard. I do break some blades still, although not as many as when I was waterquenching the 20c monos.Good point, even though you don’t seem to have a problem with your AEB-L or 1.2562 mono at 64-65 hrc. The point still stands though.
Thanks, that makes a lot of sense.Straightenability
Straightenability
a hamon is kind of a neat way of showing that the heat-treatment was done with purpose and accuracy.
if the through hardened blade is generic, or unsigned, or from an unknown maker...there's really no guarantee of anything. A hamon is an outward sign of the knowledge, experience, and care given by the blades maker in the creation of it.
Nope. Sanmai. W#2 core and twisted damascus cladding giving that unique patternIs a Riverjump a Honyaki?
Isn't that how Japanese swordsmiths integrate the harder core steel into the blade?Warikomi actually. Damascus soft clad is cut open and edge steel inserted.
I don't know I'm not well versed on swords. But warikomi is a little different from san mai, very cool imo when done well. Have a friend that forges warikomi really well, we have a collab upcoming.Isn't that how Japanese swordsmiths integrate the harder core steel into the blade?
That why I asked. Looking at how traditional swords are made the softer cladding gets folded multiple times. Then at the appropriate moment the block is split into a V section and the piece of core steel inserted which is then forge welded in place. San Mai being a classic sandwich.I don't know I'm not well versed on swords. But warikomi is a little different from san mai, very cool imo when done well. Have a friend that forges warikomi really well, we have a collab upcoming.
Depends how the san mai is made and by whom. My honyaki definitely sound and feel harder on the board. But some san mai also give me this feedback. TF Denka and Kato being two. My Konosuke FM felt less honyaki-like and I think this is because the cladding is/feels softer. The Kato certainly has a distinctive 'ting' and resonance which I really enjoy.I’ve def noticed a different feel/sound in mono vs san mai. In honyaki vs san mai, I could see something similar happening since there’s usually more exposed hard steel. Of course, the way the hard and soft steel are attached is different too. #nothingusefultocontributebutcontributinganyway
Edit: Maybe this discussion indicates another explanation for the origin of differentially hardened swords. There could have been some aethetic preference for a certain timbre of battle.
There are many ways that "traditional" swords were made. During different periods, different provinces and even different smiths. They were experimenting a lot and many different techniques were used. Some examples, there are many more.That why I asked. Looking at how traditional swords are made the softer cladding gets folded multiple times. Then at the appropriate moment the block is split into a V section and the piece of core steel inserted which is then forge welded in place. San Mai being a classic sandwich.
Yeah but it can look hella cool!...but what makes sense for a sword most of the time doesn't for a kitchen knife.
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