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Post by Dan Davis on Jan 15, 2008 14:22:26 GMT
Would you believe I don't use any sort of coating on the blade at all?
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Post by Deleted on Jan 15, 2008 14:25:52 GMT
Would you believe I don't use any sort of coating on the blade at all? Of course, i know how you do these:D. Clayless hamons are pretty friggin spectacular sometimes, i have had good luck with 1075 and plain old water.
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Post by Deleted on Jan 15, 2008 14:37:05 GMT
If you don't mind me asking, how do you do a clayless hamon or is it a smithing secret?
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Post by Dan Davis on Jan 15, 2008 15:32:03 GMT
It's not a secret but I'm not sure how to explain it without showing you. Essentially you heat up the steel and then stick it into the water and then pull it out and it is as simple as that.
Maybe that's why everyone has such an issue with it: they want it to be harder than it is.
The tough part is getting the multiple hamon where you want them to be.
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Post by swordboy bringer of chaos on Jan 15, 2008 15:39:57 GMT
wouldn't you start the one closest to the spine and on down to the edge in that order
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Post by oos3thoo on Jan 16, 2008 4:17:54 GMT
How long do you keep it in the water? And what temperature water?
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slav
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Post by slav on Jan 16, 2008 4:29:00 GMT
So, I'm assuming that after each hamon, the portion below the last hamon is selectively heated to critical, but the existing hamon(s) all the way up to the spine are kept below critical so as to preserve them; and then it is quenched?
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Post by Deleted on Jan 16, 2008 4:58:37 GMT
Dan: Is this done as, before or after you heat treat and how hot do you need the blade?
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Post by Deleted on Jan 16, 2008 5:16:05 GMT
The way i do mine is, heat your blade up nice and even, then quench. Go in, wait.....out for a second, in......out.
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Post by oos3thoo on Jan 16, 2008 5:24:04 GMT
Thanks!
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Post by Deleted on Jan 16, 2008 8:25:26 GMT
Wow, that sounds easy. So this is tempering heat? Or is the blade already tempered?
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slav
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Post by slav on Jan 16, 2008 12:16:52 GMT
Oh okaym so It's all done over one heat/quemch then. Guess you gotta work pretty quick and precise in your quenching.
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Post by Dan Davis on Jan 16, 2008 13:17:38 GMT
Sorry it took me so long to get back to this but Sam is correct, it simply requires multiple interrrupted quenches.
The unusual part is knowing what your timing should be and what the steel is doing during the process. It requires a real, working real-world knowledge of steel and what is going on inside it.
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slav
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Post by slav on Jan 16, 2008 13:26:49 GMT
So: one heat, multiple quenches.
I've gotta try it!
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Post by Brendan Olszowy on Jan 16, 2008 13:31:13 GMT
Sorry, just gotta be clear, are we talking doing these multiple interrupted water quenches at the hardening stage, from 800C. Or is it just done from brown hot after the initial hardening and tempering.
Slavia, you might do this before me, if so please post some photos. Nice reflective photos with a view maybe?
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Post by Deleted on Jan 16, 2008 15:09:41 GMT
Sorry, just gotta be clear, are we talking doing these multiple interrupted water quenches at the hardening stage, from 800C. Or is it just done from brown hot after the initial hardening and tempering. It is done from the regular hardening temperature 1500F. But then you still have to temper once the blade is cooled down. The unusual part is knowing what your timing should be and what the steel is doing during the process. It requires a real, working real-world knowledge of steel and what is going on inside it. OH yes, not a beginner technique.
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slav
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Post by slav on Jan 16, 2008 15:22:29 GMT
Sam, how long have you been doing japanese-style blades?
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Post by Deleted on Jan 16, 2008 15:46:31 GMT
I haven't tried it yet but I have seen people get the multiple hamons with no clay, using a torch to selectively heat the blade and then quench when non magnetic in successively thinner bands working towards the edge.
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Post by Deleted on Jan 16, 2008 16:48:50 GMT
I haven't tried it yet but I have seen people get the multiple hamons with no clay, using a torch to selectively heat the blade and then quench when non magnetic in successively thinner bands working towards the edge. Sounds like Ed Fowler:D.
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Post by Deleted on Jan 16, 2008 17:07:23 GMT
mayhaps
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