Hello all
I have been put your way by some of the folk from Metal Artist Forum and I was wodering whether or not you might be able to help me, most of my experience with sheet metal comes from armour reproductions, however I am starting to make cooking utensils for reenactors and something has me a little stumped.
Tool wise, I have a good number of stakes and can make more, a couple of good size anvils, hammers of all types and a forge. No automatic machines, power hammers or other stuff along those lines.
How do you get break in the nice edges on pans and frying pans where the base turns up into the sides?
Currently I am raising the edges as I would an eblow couter or knee poleyn, but the process leaves the sides damaged and in need of planishing and grinding back. I am sure that I am missing the point somewhere and taking one discipline (raising) into another where there is a simpler technique to be used that I simply don't know.
Some of the rounder pans and cooking utensils are dished nice and easy, but these neat edges have me beat (in terms of effort and time) I get the impression I am spending too much of both. Raising is getting me there but it seems the wrong technique.
The link below is to a diagram of the pans I am doing:
Pans on the middle and left hand side. Opera di M. Bartolomeo Scappi (1570) c on Flickr - Photo Sharing!
Frying pan on the lower left: Opera di M. Bartolomeo Scappi (1570) f on Flickr - Photo Sharing!
Kind regards for any help you can offer.
Graham
