Hamon

[dudleythetogi]

usually describe as the hardened edge of the Japanese sword,it is accentuated with a polishing prossess called "keisho" or "sashikomi". Because the sword blade is "selectively heat treated"one can polish it in a way that can destinguish the "ha"(hard edge) from the "ji"(softer area above the the tempered edge).One of the final procedures is to use thin slivers of a certain sedimentary stone(hazuya) that has paper adheared to the back,when about a 3/8'' square(about .015-.010'' thick)peice of this stone is busted into segments, the paper holdes it together,this will conform to the curvature of the sword when it is rubbed back and forth on the sword surface with a paste of the same stone mixed with water is used as a lubricant.This stone and the grit from it physically etch and"whiten" the surface of the sword.After this, a finer stone is used to contrast the steel above the hamon and give it a finer finish.Lastly,a polishing paste(kannihada)made from the forging scale that is produced when the sword is made(ground and filtered) is rubbed on the sword to darken the "ji" and contrast it against the hamon.If done properly you will also see the"hada" or foldings in the steel.
Greg

[dudleythetogi]

a larger area

[islander]

Hi Greg I was just wondering where did you get your
training on sword polishing that can't be something
you just picked up.

_______
Don

[carvin don]

You should do work for museums!