Charles R. Stevens

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About Charles R. Stevens

  • Rank
    Apprentice Curmudgeon

Profile Information

  • Gender
  • Location
    Bradley Oklahoma
  • Interests
    Horses, horse drawn equipment, and blacksmithing.


  • Location
    Bradley, Oklahoma
  • Biography
    J.O.T., father, son and freind
  • Interests
  • Occupation

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  1. A peice od leaf sting shoulderd and forged to fit diagonal in te hardy hole works well as well, I also use sucker rod knuckles and truck axles
  2. Complete Beginner

    I used a similar set up on the original JABOD forge, you will still have more air than you need, so again start buy just aiming it at the tuyere. I used 3/4” schedule 40 pipe with a valve, I added a t as buypas air was quieter than just choking down the supply.
  3. What Did You do in the Shop Today?

    Happy wife...
  4. Complete Beginner

    As with the JABOD this is a road map not a blue print.
  5. Designs for Railroad Track Anvils

    Honestly, a 30” chunk on end, a foot or so nestled flange up in a stand, and versus other chunks ground, welded etc to make versus special tools would be my suggestion. Their have been sugjestions for cutting a piece of rail cap and grinding a horn and drilling and filing a hardy hole and welding this on to a vertical rail, but again I don’t see a huge return on the work and consumables used. TJWatts did use a rail flange to face an anvil (again a lot of consumables and time, but Cudd pressure control footed the bill) reaching under the angles sides to reach the middle and working his way out. Used two IBC totes on forklifts to quench the face after. So anything can be done, it’s just a mater off time, money and skill
  6. Complete Beginner

    now as John said, a rail has lots of shapes you can hammer against. Need to start a curve? Lay the stock from flange to head and smack it in the unsupported middle. Need a broad flat service, flip it flange up etc.
  7. Mini Camping Cleaver

    It is a a matter of scale and human nature. 5 peaple sick or 50. On the human nature side. One only needs to watch an episode or two of kitchen desasters to see how complacent to down right nasty peaple can be. My own kitchen isn’t going to pass a health inspection, lol. But then again it doesn’t face economy do scale of a comertial kitchen.
  8. Mini Camping Cleaver

    USDA grade A beef is feed loathed in a high grain diet for at least 90 days. Cattle sicken and often die at 69 days with out antibiotics being added to the feed, chickens raised in batteries suffer trackial damage from dry manure dust and are given antibiotics to prevent them fro getting ill. Eggs that are washed can draw fecal bacteria threw the membrain and the natural lubricant that dries to help keep in moister is washed off. We just had a recall on lettuce for ecolie bacteria, we have had listeria and salmanila contaminated vegetables as well.
  9. Designs for Railroad Track Anvils

    The first thing to remember is that rail is high carbon steel, this means preheating the rail to about 500f and insulating it some how so it cools slowly, otherwise you seriusly run the risk of cracking. The fuel and welding consumables may be more expensive than a drop from a scrap yard. Rail is good steal, 20’ of it is great. The flange is already taped to make punches and drifts, the flange is 7/8 thick and the head is just begging to be hammer heads and top tools.
  10. Mini Camping Cleaver

    In our world of factory produced food our food stream is highly susceptible to contaminination. A fresh egg from ones bardyard is almost salmonella free wile one would think twice about risking a raw one from a modern egg battery. Vegitaboes get contaminated from the use of poltry litter and feed lot manure or the run off from such facilities. Again a cow raised in grass from the pasture down the street and the chicken from the barn yard are not likely to be worse sir ecolie or salmanila wile their factory produced counterparts are. Add to that the value of food going threw restraunts and the perpensity of humans to get careless at work and we have a chance for desaster. This said, then makes your kitchen knife and a comertial kitchen knife differ animals
  11. Complete Beginner

    Tonight is infact game night here. Galactic or D&D 5e with myself as GM. Seems a lot of us came to boacksmithing from D&D.
  12. Mini Camping Cleaver

    It’s just resent that cast iron found it’s way back into commercial kitchens. The advantage they have over knives is that they are heated to the point no microbes are likely to service. Knives on the other hand depend on impermeable materials and smooth serfaces to insure no place for food particles and bacteria to lodge. Tho things are again changing as science has now shown that scratched up plastic cutting boards are less safe than classic wood boards.
  13. Mini Camping Cleaver

    A common trick to keep food particles out of the nooks and crannies of wooden handled knives was to dip them in hot parifin. Wouldn’t fly with the health inspectors to day.
  14. Shop on hilly uneven ground

    No pictures? No pictures it didn’t happen ?! Lol