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Post by Dan Davis on Jan 14, 2008 18:39:14 GMT
This knife is on the belt of an American Serviceman, a friend and the son of a friend. He is a Sergeant in the U.S. Army and this blade is off with him whereever his service takes him. The blade is differentially hardened in the Japanese tradition with seven distinct hamon and with eight distinct regions of increasing hardness in the blade. It is a Texas bowie with copper bolsters and dymondwood scales for durability and ease of maintenance and has been shaped for rapid deployment from the small of the back into the right hand. The blade is etched with his name, rank and unit but those details are omitted in these pictures.
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Post by swordboy bringer of chaos on Jan 14, 2008 18:48:33 GMT
very nice blade dan (whispering)I can read the name
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Post by Dan Davis on Jan 14, 2008 18:54:08 GMT
Guess I misspoke myself; It's not like it's a big secret who got the blade. Those details were left out because they are not important. Hell, I told you he was a Sgt. and everyone should recognize the Big Red One.
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Post by Matt993f.o.d on Jan 14, 2008 19:03:18 GMT
That is gorgeous. Hey Dan, could you perhaps explain how this multiple Hamon business is about? Does the blade get softer closer to the spine?
That must be horrifically hard to create and get right.
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Post by Dan Davis on Jan 14, 2008 19:25:54 GMT
Matt, The hamon on any blade is a region of hardness that transitions into a softer region of steel and the transition is formed by controlled quenching for reasons discussed in another thread.
In this particular blade the hamon wrap up and around the tip, flowing back into the false edge of the bowie. Each successive quench causes a slightly lower hardness region to form in the steel and penetrates less deeply into the body of the blade, so it is like the steel is wrapped in a succession of thin blankets that get harder as you go further out toward the edge.
As for hard to do, I don't really have any problem with it but have been told that it is impossible by others. One fellow I tried to teach this technique not only could never get it right (although I showed him multiple times and went over it step by step) but has been running around telling people I am incompetent because he does the exact same thing I do and it never works.
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Post by Dan Davis on Jan 14, 2008 19:28:29 GMT
Oh, yes- another "expert" insists my blades are made of "damascus" and I simply don't know what I am talking about. I know I cut them off of straight from the mill 1065 barstock, though.
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Post by randomnobody on Jan 14, 2008 19:30:55 GMT
Pretty knife. Hope it serves him well. Don't you love people who tell you you're doing it wrong just because they can't do it the same way, or can't do it at all? Maybe I'll try letting you teach me and we'll see where we get. (If only... )
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Post by Matt993f.o.d on Jan 14, 2008 22:42:31 GMT
Oh, yes- another "expert" insists my blades are made of "damascus" and I simply don't know what I am talking about. I know I cut them off of straight from the mill 1065 barstock, though. What?! How can someone tell you your own business and then claim that you're crap at it? It defies belief. As for the other chap, what a nice way to repay your instruction. The ham-fisted git. Thanks for the info. So this is a traditional Japanese technique? Lots of layered hamon, not just one?
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Post by Dan Davis on Jan 15, 2008 0:10:26 GMT
traditional yes; common no. But a lot of what I do in the Japanese-inspired world is unusual or uncommon, if you want plain-jane vanilla I'll sell you a hanwei piece as they are damn nice.
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Post by Brendan Olszowy on Jan 15, 2008 0:13:25 GMT
Very nice Dan.
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Post by rammstein on Jan 15, 2008 0:17:25 GMT
What in the world is that?
I mean I see a big red one....but it doesn't mean anything to me....?
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Post by Deleted on Jan 15, 2008 0:38:12 GMT
What in the world is that? I mean I see a big red one....but it doesn't mean anything to me....? That's because it's US Army. The US Armed Forces and you don't exactly seem to mix Look up the 1st Infantry Division. www.1id.army.mil/bigredone/history.aspxAwesome work Dan; +1 for sharing.
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Post by rammstein on Jan 15, 2008 0:41:53 GMT
Maybe, but I honestly hasn't heard of it ;D
(I've been to Aachen, actually).
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Post by Matt993f.o.d on Jan 15, 2008 9:00:36 GMT
traditional yes; common no. But a lot of what I do in the Japanese-inspired world is unusual or uncommon, if you want plain-jane vanilla I'll sell you a hanwei piece as they are damn nice. Nah, one of yours, please ;D
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Post by Deleted on Jan 15, 2008 9:46:28 GMT
Incredible looking knife. Do you bake the clay onto the blade somehow or is there something else to it? I have always been interested in clay tempering and things so any advice on how it is actually done would be appreciated
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Post by swordboy bringer of chaos on Jan 15, 2008 9:56:19 GMT
yes ... if you want to open a clay tempering class on this thread I will study it 'til I can recite it
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Post by Matt993f.o.d on Jan 15, 2008 10:57:06 GMT
Although, it would probably be better to learn to forge, first.
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Post by Deleted on Jan 15, 2008 11:13:44 GMT
I know a bit about forging, theoretical mind you, but I have always been interested in clay tempering and to hear it from a smith who creates such beautiful knives well I don't think you need me to tell you how much of an honour that would be.
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Post by Brendan Olszowy on Jan 15, 2008 11:46:36 GMT
I'm a sponge!
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Post by Deleted on Jan 15, 2008 12:04:22 GMT
Ahh, you're retaining water Bren? This explains why you are such a large man
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