Does anyone have any experience with this steel? I keep hearing the W2 can be hit and miss. I just ordered a 3 ft bar looking to make a few chef's for the sole purpose trying to get my first hamons. I'll be heat treating in my oven and using Parks 50 to quench. Brine quench scares me. I see Walter Sorel's suggestion about etching with lemon juice to get the hamon to pop more. I'm hoping someone has a HT recipe and clay suggestion that can be easily found in Canada. Also, what hardness values pre and post temper should I be looking for in a kitchen blade? Finally, what thickness at the edge do you suggest leaving before heat treat? I hope this works out. I think a nice whispy hamon is one of the most beautiful things in knives.