Hidden Tang

[Emmons]

I normally do not make hidden tang knives, perfer full tangs.  This one did not turn out all that bad.  I edge quenched the blade and etched it with lemon juice to bring out the harmon line.  Local Chilean hardwood, brass and leather.  3-1/2" drop point blade.

 

 

 

 

 

James

[Jeremy]

That's a nice one!  I like the filework  

[Emmons]

Jeremy thanks.  I have seen your knives and you get a awesome harmon line.  Can you get a sharp line just by edges quenching or do you need to clay the back?  I also thick mine came out alittle smeared as I did some buffing before I etched the blade.

James

[tomh]

if you can get a hold of ferric chloride, you will get a nice etch. Mix it 3 or 4 to 1 with distilled water.

[Kevin Evans]

That is very very nice!!!!
I like every thing about that knife>
     

[elk ninja]

Looks real good.
Mike

[skullworks]

Super super job!!!!

[Jeremy]

There's one by Terry Primos that's edge quenched.  You can definitly get a sharp hamon, it just takes a steady hand when quenching.

The secret to a good etch is a very clean blade.  I never buff a blade - it's nearly impossible to get all the compound and wax off the blade.  I hand rub mine to 600 grit with some oil, clean the blade with acetone, then rubbing alcohol, then etch in 1:4 ferric chloride:water for about 20 seconds.  The hard edge will be black, the spine will be grey at this point.  After that I just polish with some flitz using my fingers.  The hard steel polishes much quicker than the soft steel, so you'll soon have a satin polish edge and a grey spine.
If you can't get the acid white vinegar works too, it just takes longer and the contrast isn't as great.

[Emmons]

Thanks Jermey!!!  I was thinking the buffing was the problem.  I will try again on the next blade.  Also need to see if I can find some ferric acid here, but the lemon juice heated in the microwave with a few dropps of dish soap turn the blade black in no time, actual the reaction was faster then when I have tried vinegar.

[Mark N]

Very Nice!! What kind of steel is the blade made from?  I recall a story in one of the knife mags, some yrs ago, whrein the spotlighted maker used 1050, or 1060 steel. I believe he used kiln repair cement for a "clay".  Very nice hamons.

[Mark N]

It looks like the center area of the handle, near the middle pin, is a bit thicker than fore and aft-to fit the hand better, I assume?

[Emmons]

Mark this blade like all my knives so far have been made from old files.  You are correct this handle has a slight coke bottle shape.  It is very comfortable in hand, but I am not crazy about the look.