search slide
search slide
pages bottom
Currently Browsing: Results for Tag "Blacksmith"

Seax-OC#1-(PART 1)

Seax-OC#1-(PART 1) Don't need all that material, so I hot-cut the handle off with a hatchet and a hammer (use like a chisel).They're call "clinkers" and will cause cold-spots in your forge, restrict air-flow, and act as heat-sinks.

Seax-OC#1-(Part 2)

Seax-OC#1-(Part 2) And through the power of magic, it is now fully shaped and the hilt/pommel have been blackened!Here I was flame-blackening the handle and heating the end of the tang to make peening it down easier.

Kitchen Knife OC#3-(PART2)

Kitchen Knife OC#3-(PART2) After FINALLY getting the steel successfully hardened and RELATIVELY straight, I went out to grind it as close to perfect as I could get.There is still a bit of a lazy curve to one side, but that shouldn't affect the cutting ability.

Spear-OC#1-(PART 3)

Spear-OC#1-(PART 3) THAT DOES IT FOR THIS PROJECT!If you enjoyed what you saw, make sure you thumb up!

Kitchen Knife OC#4-(PART 3)

Kitchen Knife OC#4-(PART 3) I put it in for 1 hour at 400F, take it out, let it cool slowly to room temperature, then put it back in at 400F for 2 hours.This should make sure that the steel is tempered very 'through-and-through' and make it a bit springier, but still plenty hard to hold an edge for a long time.

Kitchen Knife OC#4-(FINAL)

Kitchen Knife OC#4-(FINAL) Seriously, don't clean the pan, it doesn't matter.Next we take the chicken out and add about 1 cup of water, about 2-3cups of brown sugar, a bit of soy sauce, one cut up orange, a few cinnamon sticks, ~7 star anise, and ~15 whole cloves(for this amount at least, which allows us to get basically 2 meals for 4 people).


SO YA WANNA FORGE? Harbor freight sells small cast iron anvils for ~$50.A LOT of smiths actually advise against these since they dent quite easily and have no "rebound"(something you won't notice very much until you've forged for a while anyway.