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  • Making a knife with a Japanese hamon

    Dude if you're adding a hamon you don't heat treat it in a traditional manner. The hamon line is essentially heat treating it. The areas where the cement is added the blade doesn't get as hot, so it stays softer, whereas the hotter edge becomes fully hardened during the quench. Also, when making a traditional Japanese sword or knife, the quench would be done in water, it helps bring out the hamon.

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