All Activity

This stream auto-updates     

  1. Past hour
  2. Looks like a good start. I'd just suggest making the reins of the tongs more like parallel; they'll be easier to hold.
  3. This is lhe latest colaberation knife made by myself and Czech bladesmith Petr Florianek. Inspired by saxon swords the 11" blade and handle are made by me and the carving and Sterling silver handle ornamentation is by Petr. Hope you like it.
  4. I don't intend to weld inside, Glen. I made a 25' extension cord for moving the welder outside. The "extra" I mentioned was only about 18" so we can go back and wire up a sub-panel.
  5. Leaving extra on the outlet end allows you to move the welder outside when needed.
  6. My electrician came by today to address a problem with our Heat and Air unit. Asked him to show me how to hook up this 220 wiring "all legal and proper". We discussed leaving a whole lot of extra wire on the outlet end so we could come back later (when I have the funds) to put in a sub panel as you suggested Steve. But this will work fine until that time comes. Checked it out and my Tombstone turns on, no problem. Thanks for all the help, i.e. suggestions/comments/insults and kindly curmudgeon-ing.
  7. Sid I tried one of those amazon leaf blowers that looked exactly like that one. It was no good. The variable speed was too variable in that if I set it to a given speed it would fluctuate up and down to the point that I couldn't get a consistent fire with coke. With hindsight I could have run it at full chat and added a vent to modulate the air but I lost my rag, binned the lot and bought a forge instead.
  8. FYI stainless contains iron, it is a form of steel, I relocated this for you from the non ferrous section.
  9. Well thanks for all the good advice and information. I am looking into those bricks, they sound like a good upgrade and the dimensions would fit the metal frame I welded up. I'll watch where I set my anvil too. ;-)
  10. Today
  11. Most likely T304 but possibly T316 unless your food company is doing something weird. Ok to forge but don't expect to make anything edged with it as the grades normally used in food processing are not hardenable. Rarely, you can find something like T430 which can be hardened "at home" --the only way to make a guess at that is the 400 series stainless will stick to a magnet quite well where the 300 series barely sticks (work hardening and forming makes 300 series a bit "stickier" so judge vs plain old carbon steel comparison of magnetic attraction) There are a couple of other grades like 17-4PH but that'd be much rarer to see. 200 series might show up if the equipment is "cheap"--that grade replaces the expensive nickel with manganese to save money. It tends to be a bit brittle and even harder to work. One thing about stainless--it doesn't like to move under the hammer. Something larger like a shaft will be a bear to work alone so you might need a striker or power hammer to be efficient. Smaller stuff just takes longer and wears you out. Ok, 2 things not one--you also tend to have to work it hot or it can crack/split under the hammer. Don't push your luck and do any major hammering toward the cold side of bright red-yellow. It will not generally be nearly as "stainless" after the kind of forging a home smith can do as it's almost impossible to shield the parts from oxygen when hot. Pickling may help so a soak in vinegar or citric acid will improve the surface by dissolving the iron that concentrates there--less potential rusting (called "roughing" when it happens with stainless and is mild).
  12. Thanks everyone! Some great links to follow here. I'm excited to have a go... albeit how "authentic" my methods and results will be will be limited. I'm partially interested from the perspective of..... these "ancient" blacksmiths created incredible items with limited tools and materials, so maybe I can take inspiration from their methods to get things done in my own shop..... particularly given my lack of a london-pattern anvil .... and partially interested just because.... its interesting! JHCC- that book is especially good, thanks.... !
  13. Iron in Archaeology: Early European Blacksmiths by Radomir Pleiner (Praha: Archeologický ústav AVČR, 2006) is an excellent survey of European blacksmithing in general, up through the Middle Ages. Interesting comparisons between what you're looking for, as well as Roman, Central European, etc smithing. It's available online at http://www.academia.edu/34485002.
  14. Yes, that looks like a typo. Keep in mind that this is a theoretical ideal, and if your stock is a bit off, the tong police won't be coming for you. Just try to keep it close and to make sure that the cross sectional area is as near as possible.
  15. Depends on the motor. Universal motors are generally pretty noisy regardless, while induction motors are quite quiet.
  16. Looks like the last anvil stand you're ever going to have to make! Love the plywood Anvil mockup!
  17. I've never heard of heat cleaning gas tanks. What do you use to get the tanks to 900° f ? A picture or 2 of the process may help.
  18. Looks good! I learned the hard way to make it taller than I think I will need it.
  19. The bottom section of my woodstove flue is stainless and has achieved a deep purple temper colour after about 2 years of winter use. I don't even try to touch it! The flue on my coal forge is a nice hand warmer just a couple of feet up from the bottom. Funny that most people seem to expect the opposite.
  20. I built a shovel from gravel shaker screening that I use to scoop up coals from a separate wood fire, shack out the ash and small bits and dump the burning charcoal into the forge. I prefer not to have the wood smoke and flame in my face while forging and in the summer the fire can be positioned so as to not increase your temps while forging. But yes I also sieve the ashes from our woodstove and have been known to, with permission, collect charcoal from a structure fire the VFD put out or HS bonfire or ... Free charcoal is free charcoal and you will use quite a bit forging!
  21. An old tool forum might be a better place to ask about this than a blacksmithing site.
  22. Blade de Foie Gras; a specialty of the smith. As I recall there was a series of discussion on phosphorus in iron alloys in the Archaeology Metallurgy mailing list. You might search on the archives. And as the Saga attests---don't mess with a smith!
  1. Load more activity