Jump to content

Search the Community

Showing results for tags 'yanagi-ba'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • General
    • Read before you register
    • Forum News
    • New Board Issues
  • New Work
    • Show and Tell
    • Photography
    • Video and Multimedia
    • Knives For Sale
    • Design and Critique
  • Old Work
    • History
    • Old Masters
    • Library
  • Forge Work
    • Hot Work and Bladesmithing
    • Hot Work
    • Bloomers and Buttons
    • Beginners Place
    • Teacher Directory
  • Forges, Tools, Equipment and Materials
    • Tools and Tool Making
  • Finishing, Tips and Tricks
    • Fit and Finish
    • Sheaths and Leatherwork
    • Carving and Applied Arts
    • Shop Safety
    • Non-Ferrous: fittings, alloys, patinas
  • Heat Treating
    • Metallurgy and other enigmas
    • Heat Treating by Alloy
  • Events
    • Events of Interest
  • Discussion
    • The Way
    • Fiery Beards
    • Books, Videos, and other Media
  • Tailgate Sales
    • Tools, Supplies and Materials
  • Hall of Fame
    • Nominations
    • Show and Tell Hall of Fame
    • WIP/Tutorial Hall of Fame
  • Pinned Topics
    • Pinned Show and Tell
    • Pinned Hot Work Topics
    • Pinned Buttons and Bloomers
    • Pinned Tools and Toolmaking
  • Maker's Mark Registry
    • Maker's Mark Registry
    • Marks to be Identified
  • KITH
    • KITH 2011-2019
    • Christmas KITH 2019
    • KITH 2020

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 1 result

  1. Hi all, I've been lurking here for a while, but wanted to share what your collective knowledge helped me achieve. This is my first real attempt at forging a knife. It is my take on a yanagi ba style knife. It is made from 1095 steel differentially quenched in brine for 3 seconds and then into canola oil. I ultimately decided that I liked the hamon better without etching it so I polished it back out. You can almost see it in one of the pics. There are a lot of flaws in the knife, but the pics hide them pretty well. I learned a lot from this one and it won't be my last. Here are a few pics: Here is a test cut video. It isn't up to the legendary edge these knives are supposed to have, but it is the sharpest one in my kitchen... Thanks to all of you!
×
×
  • Create New...