Jason W Posted January 13, 2021 Author Share Posted January 13, 2021 Sharpening - That's what I'll do. At worst it will be a conversation piece and a cool letter opener. I'll try the dip for longer too. Like I said before, one of the things I want to improve on is the thickness in the centre of the blade. I think that because it is so thick is why the hammon line isn't really prevalent since the core is still covered with mild steel. I could take a grinder to it too I guess but I don't have one of those fancy smancy 2" blade sanders yet. Quote Link to comment Share on other sites More sharing options...
Welshj Posted January 13, 2021 Share Posted January 13, 2021 I do... and I still have a tendency to hand file my blades bevels most of the time. I have more control, and feel for it. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 13, 2021 Share Posted January 13, 2021 It's NOT a hamon, it's the difference between the two steels. The hamon is a differential hardening line in the same steel. Quote Link to comment Share on other sites More sharing options...
Jason W Posted January 13, 2021 Author Share Posted January 13, 2021 Welshj do you have a jig that you use or just eye and practice? ThomasPowers thanks for the heads up. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 13, 2021 Share Posted January 13, 2021 Pleas don't use the "at sign". This site predates the popularization of that and so is not set up for it. Quote Link to comment Share on other sites More sharing options...
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