That is because I didn't leave the mustard on quite long enough. The main visual difference you can see between my fake and the real hamon is the depth of the line. In other words: Part of the blade is harder than the other part, and the intersection point between hard and soft steel is marked by a very classy looking line. The change of hardness in the metal is visible in a dark line running across the blade the hamon. The blade would end up with a very hard cutting edge, and a soft spine and back. Japanese smiths would coat the spine and the back of their blades with a clay mixture which, when quenched, caused the part of the blade coated with clay to cool down much slower than the bare metal. A real hamon line is created during the heat treatment of the steel. Well, the difference is actually pretty big. We also sell edge repair kits that come with detailed instructions.By this time some of you (the newbies) are probably wondering what the difference is between this hamon-looking-line I just created, and the real deal. Sharpening starts from $10 and we are also happy to refer you to reputable businesses in your area. We are more than happy to sharpen, touch up, or repair your knife at a very reasonable price either in person or through the mail. Most places that sell knife care products will offer packages that have everything you need.If your blades have a Japanese edge with a micro-bevel, you may want to employ the services of an expert until you are comfortable maintaining the edge yourself.If your blades have a Western edge, they should be relatively straightforward for even novices to sharpen.Do not use mechanical methods to sharpen the blade as these will generally produce a poor edge and potentially reduce the hardness of the blade via localised heating this includes pull through sharpeners.Use a fine ceramic honing rod to touch up the blade between sharpening with suitable water stones.

Sharpening a blade may seem intimidating at first, but it is quite foolproof when you have access to the right knowledge and a small amount of basic equipment.Wooden handles can benefit from the occasional application of a quality wax (eg.A rust removing eraser, such as a Super Eraser, is perfect for removing light to moderate rust.Do not store knives with their blades touching each other dissimilar metals in contact with each other over time may result in galvanic corrosion.Do not store your knife in damp places: avoid wrapping in leather, plastic, or other materials that may retain moisture close to the blade.Store your knife in a wooden sheath, in a knife block, in a dry drawer (with the blade covered), or on a magnetic knife strip.Prior to storing the knife apply a light coat of food safe oil to the blade like mineral or unscented baby oil.Dry using paper towel or a fresh tea towel used tea towels will leave water on the blade and promote corrosion.Gently clean the blade with a mild solution of dish washing detergent and warm water then rinse the blade under running water.Never put your knives in a dishwasher you will destroy them.Use the right knife for the right task unless the knife is designed to do so, do not attempt to cut bones of any size.After cutting highly acidic ingredients immediately rinse the blade under running water.Cut ingredients on a high quality chopping board made of plastic or wood do not cut on hard surfaces such as glass, metal, or stone.Acidic foods such as lemon, strawberry, pineapple etc will immediately create a grey/black patina.

Ingredients containing high concentrations of aliphatic acids (onions, cabbage, artichokes, rhubarb, banana etc) will cause a dark-blue to black patina.

Cooked meats will give your knife a pleasant blue patina.

Different ingredients result in different effects on the patina: The patina acts as a protective layer over the blade and makes the knife a unique heirloom that tells the story of your kitchen adventures. It is normal for carbon steel blades to develop an attractive patina over time. With a modicum of knowledge and a minimal amount of care you too can enjoy the superior performance of carbon steel blades whilst getting a literal lifetime of service out of your knives. Almost all professionals prefer carbon steel blades because they have the sharpest edges, stay sharp for far longer, and are easier to sharpen than stainless steel blades.

Dark blue patina truck