triw

Will lift you and your father up in prayer

reek = to expose to or treat with smoke as from a coal forge LOL

keel = a longitudinal ridge, as on a leaf or bone (one of many meanings but I felt this one was related to blacksmithing because most of us have made leaves and a good leef has a keel)

I think a beer keg is kinda big you would burn more fuel etc. Why not use something smaller to start with and not waste a good keg. Just my opinion. William

Habu; Thank you for this great tool. I use FetchBook - New & Used Books - Find the Lowest Price to find great prices on books but this is great. Thanks again William

Go to IForgeIron.com > Tailgating and there is a 150# anvil for sale in Cave Creek AZ.

Welcome littleport! What part of arizona? I am in Northern
arizona give me a hollar if your near. I will see what I can do to help.
William

triw51@hotmail.com

Ian: I am impressed very nice work. It wasn't until I enlarged the pictures did I realize you used mesh to form the faces. Very nice work. William

I like the contrast in the balde very nice pattern. What did you use to make it and how did you etch it? William

I did the same thing and I took a piece of 2" x 1/4" stock and drilled holes 9/32" holes in the center of the stock. The holes formed a triangle and used this to twist with while the stock was in the forge. The front of the stock was in a vice and I kept moving the twisted stock out into the vice. I also kept the loose ends in a piece of 10' pipe to keep the ends in line for easier handling.
I did this twice so I had two pieces about 19 feet long whick I welded togeather to form a 38' rope. I then formed this into a 4' high lasso with a copper hondo and then curled the remainder going back for a saddle rack. The friend who wanted it won the saddle in a calf roping event.

A beatiful piece of work, hope the owner gives you a picture when he is done so you can share the finished project. William

you might be a machinist if you can't put a 1/2" hole in 1/2" bar stock (a blacksmith can).

Tom: That was so totally awsome, It brough tears to my eyes and my wife was touched also. She was amased the link came from a blacksmithing site. Blacksmiths understand the Love of God also. Thanks Tom for your commitment and the courage to share the video. William

Welcome and you work looks nice.

I love the old hymns especially writen by the Wesleyan Brothers (I sing along as I hammer, I know most by heart) I also like classical or if I am in the mood I like classic Rock (60's).

Nice work and yes it is addicting doing this work. William

Quenchcrack: You have my prayers for healing and letting God use this time to minister to you as you spend time recovering. May He use this time to draw you closer and give you more wisdom. William

OK.... Edge up, weak side is ground first, then the strong side, in an attempt to match the grinds. No visual references, other than watching the blade's edge (or what will be the edge). For me its more "feel" and "sound". As far as matching grind lines, the only ones I have to be concerned with are the plunge cuts, all of my grinds are rolled out the spine, usually during hand finishing. I try to match the angle of the plunge cuts to the angle of the guard.
For me, each blade is different, and doing it freehand allows me to adjust to each blade being ground.......can't do that with a jig or fixture.

That is totally awsome very beatiful work. William

I agree that is beatiful, never would have though of that my self but you did good. William

I know this is something I struggle with. What do you charge for a good knife that has 20 plus hours in its creation while going against the price of a mass produced one.

We put up an "Amish" style clothes line - with the pullies, etc. I made pullies from a kid's bike wheels, and forged the mounting clevises.

Tbones and porterhouse steaks come from the back bone. Tbones usually come from the area clostest to the tail (therefore smaller and the porterhouse is closer to the shoulder). The smaller piece of meat is the tenderloin and the other if trimed from the bone is a ribeye steak or if left whole is a prime rib roast.

Can any one tell me what kind of steel is in pallet straping? Is it mild steel and if so is all the strenght of the blade coming from the band saw blades?

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