Quote:
Originally Posted by Ray Rogers
.... It is too close to the edge of the knife though so don't put they clay so far down the blade next time. You want the hamon to be between 1/2 and 2/3rds down the blade on most knives.
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Can i ask why its important? Is it because of the look or does it have a structural effect on the blade?
Thanks for the pointers on finish. I Will try it out!