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Kitchen Knife with Hamon


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Nice craftsmanship, and gorgeous hamon!!

 

If I were to try to give some constructive criticism...and was forced to pick something I would change...the only thing I could come up with is that I'd thin it out behind the edge. I like my edges about .5mm thick (or a bit thinner) behind my primary bevel...and right about 1mm thick when measured 1cm above the edge. I've made kitchen knives both ways, and the difference in how they cut is absolutely incredible.

 

Again though, its a beautiful knife...and I'm sure your wife absolutely loves it!

 

:D

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Very nice ser! You have inspired me to make my wife a good cooking tool such as this! The papper micarta makes me think I can get a color handle that my wife would like. She loves dark blues. Anyway good work!

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That would earn you some points for sure..great work and I bet she loves it..on the other hand I can tell you that working on a sword every spare minute does not earn you points..perhaps I could make a kitchen knife and redeem myself..once again nice knife.

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That would earn you some points for sure..great work and I bet she loves it..on the other hand I can tell you that working on a sword every spare minute does not earn you points..perhaps I could make a kitchen knife and redeem myself..once again nice knife.

 

Haha, my wife refers to this as being a 'Sword Widow'...

 

That is a great kitchen knife. I plan to do a few of these in the next week, hopefully they turn out as nice!

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Thanks guys. There's a lot of options when it comes to making micarta handles. And they're as tough as they can be even with paper.

 

@ C.Anderson. At the moment the Hamon is what I'm working on mainly. I love it. I also think the bevel should be a bit thinner but didn't want to take a chance on the blade cracking during the quench. Thinner would have been better for slicing but it's not as thick as it looks in the picture. Turns out taking pictures of Hamon are harder than making the knife.

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