Etching a honyaki knife to bring out hamon and details in the steel - the way I'm doing it!

I've been working on this honyaki restoration from more than 34 hours and I would like to share with you the etching process I use. It's the first time I'm doing it and at this stage it's a really fun process.
I'm happy to be able to practice on this knife made by a Swedish blacksmith on 26c3 oil quenched steel. It's been a long journey and it's not over yet. I have to continue the etching sequence until I'm satisfied and I also have to finish the custom handle I'm making myself for this project. As long as you restore, you might as well do it all the way!
You can follow my project in more detail on the kitchen knife forum, I regularly publish my progress.
www.kitchenkni...
#honyaki #japaneseknife #polishing

[@laforgeduronin1597]

Nickel, comme d'habitude, un travail de passionné, très soigné.

Un gros merci l’ami! 🙂

[@Haganeaffutage]

Quel travail 🔥

Hey merci Fred! Tu peux faire le même projet avec le tiens ce week-end 😃

[@Haganeaffutage]

Je suis tellement pas prêt 🤣🤣🤣

[@cervin870]

Bonjour ça c'est vraiment du bon travail félicitations vraiment. ALAIN

[@desmonddoss6718]

Magnifique Julien 🙏👍

Merci!! 🙂

[@dan1931]

Cool stuff! Writing from Australia. How durable is the finish when you use the knife in the kitchen afterwards? Does the etching make the steel more reactive to food? Or maybe even less reactive?

Thanks! It's not that durable, patina will spread all around the blade. After 5 meal prep my knife was all blue, which was absolutely beautiful. Take a look at my Instagram account I have plenty of patina pictures and the honyaki I'm working on it right now 🙂