McClellan Made Blades
Well-Known Member
Hey Dawgs,
Got a quick question on HT'ing W-2, specifically- keeping the hamon OFF the edge, the one I'm working on right now I have Ht'd twice, the first time it was all the way down on the edge, so I changed up the way I did my HT, went a little cooler with a shorter soak, (the 1st time was at 1460 w/15 minute soak, 2nd was at 1425 with a 7 minute soak) th esecond time the hamon is half way up the blade and looks gorgeous for about half the blades length, (my son said it looked like ocean waves! Until it dropped back down along the edge.)
I've read somewhere someone saying something about the temp to keep the hamon off the edge, I don't recall where or what steel they were refering to because with 1084 I never had that problem. While I'm asking, with W-2 is there a way to keep the hamon flowing with the clay? Or is it better to clay up higher? So far with this blade I've had 2 hamons with both Ht's, looks kinda cool but not what I had in mind, I have spent about 20 hours sanding and polishing this blade trying to dial it in, it's already sharp from all of that! It gave me a little nick last night, the edge is hard, I checked it with new file and wrapped the handle and chopped a 2x4, some seasoned Cherry, and gave a couple of whacks on a log of Moc Orange (Osage Orange) no damage, I didn't sharpen it completely, I just set the edge to make sure I got it hard enough, all th etesting was done after one temper cycle, I plan on doing another one tonight. Thanks For all of yall's help, Rex[/
Got a quick question on HT'ing W-2, specifically- keeping the hamon OFF the edge, the one I'm working on right now I have Ht'd twice, the first time it was all the way down on the edge, so I changed up the way I did my HT, went a little cooler with a shorter soak, (the 1st time was at 1460 w/15 minute soak, 2nd was at 1425 with a 7 minute soak) th esecond time the hamon is half way up the blade and looks gorgeous for about half the blades length, (my son said it looked like ocean waves! Until it dropped back down along the edge.)
I've read somewhere someone saying something about the temp to keep the hamon off the edge, I don't recall where or what steel they were refering to because with 1084 I never had that problem. While I'm asking, with W-2 is there a way to keep the hamon flowing with the clay? Or is it better to clay up higher? So far with this blade I've had 2 hamons with both Ht's, looks kinda cool but not what I had in mind, I have spent about 20 hours sanding and polishing this blade trying to dial it in, it's already sharp from all of that! It gave me a little nick last night, the edge is hard, I checked it with new file and wrapped the handle and chopped a 2x4, some seasoned Cherry, and gave a couple of whacks on a log of Moc Orange (Osage Orange) no damage, I didn't sharpen it completely, I just set the edge to make sure I got it hard enough, all th etesting was done after one temper cycle, I plan on doing another one tonight. Thanks For all of yall's help, Rex[/