Brad Lilly
Moderator and Awards Boss
I have been thinking about hamon lines and do they cause stress risers at the “peaks”? Hamons seam to be the thing to do today, but I am curious about the durability of a knife with highly pointed hamon. Anyone do any testing on something with a hamon line?
Most of my knives are made with 1084, edge quenched. Since there is no clay on my knife the “temper” line is smooth and uninterrupted from the riccaso to the tip. In my mind smooth means less stress, corners and fast transitions are stress points.
I could be wrong
Most of my knives are made with 1084, edge quenched. Since there is no clay on my knife the “temper” line is smooth and uninterrupted from the riccaso to the tip. In my mind smooth means less stress, corners and fast transitions are stress points.
I could be wrong