Well, I've been wanting to try to get a hamon on a knife for a while and finally took the plunge. I've been reading a lot online about the process and as with most things, everybody seems to do it differently. I've been using mainly 1084 and 1075 up to now quenched in warm veg oil with good results, but one thing that most people seem to agree on is that it's very hard to get a decent hamon with veg oil. There is a healthy debate over using a faster oil like Parks to get a good hamon vs water or brine for an even faster quench but a greater risk of cracks. Since this is a hobby for me, I didn't want to drop the money on the oil just to try something that I may decide is too much trouble anyway. So I went with water. I'm working on a 1075 Bowie with a fairly narrow blade about 9" or so long. It's for no one in particular so if I ruin it, I'm only out a little of my goofing off time and will have learned something in the process. I coated the spine of the blade and part of the sides with a high temp clay yesterday and then did my HT this evening. I didn't hear/feel a ping when I quenched and a file test showed the edge to be hardened. It's in the oven for its first temper cycle as we speak. I didn't think to get any pictures along the way, but as long as there isn't a crack, I'll get a picture of the finished knife up, successful hamon or not.
Matt Toms