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Jake pretty much nailed it. 

 

And I too agree that you've done pretty good with then steel you've used. 

 

On a side note, I have been on a French bladesmith FB group for a while and they've mostly been using eurotechni's XC100 and some C130 for hamons. So if hamons are your itch, these may be worth a try. If you are willing to spend more, you may try to find some 125SC. Or W2 from this side of the pond...

 

W2 often yields spectacular results with the right temp and claying. 

 

 

 

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  • 6 months later...

 

For those who are interested:

I realised I never shared the end result in this topic. So here it is. not the best photo but you can see some activity on the blade. A couple of days ago I visited my friend for who the knife was made and the little activity that was on the knife disappeared completely, haha.

 

I recently finished another knife in 1075 and wanted to give it another shot. I used ferric chloride this time. Sanded the knife to a 3000grit finish. Then dipped it in the ferric and cleaned it with 3000 grit sandpaper and fine steel wool. Repeated that proces a couple of times. I gave it a final polish with some mothers mag. This definitely gave me better results. This knife is for my own use so I'm quite curious how the activity will develop over time or if everything will disappear again ;)

 

10_01.png    15-story01.png

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On 6/10/2021 at 11:15 AM, Thomas Bevelander said:

knife was made and the little activity that was on the knife disappeared completely, haha.

That's why I won't do hamons on kitchen blades unless the customer really insists and pays a hefty premium. :lol:

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