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I Forge Iron

KRS

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Posts posted by KRS

  1. Beside the oil and everything, ventilate.

    In a heated shop the air humidity will be higher inside than outside. Warm air holds more water than cold air, Water will set where its the coldest

    Before leaving your shop in the evening ventilate it, let some dry cold air in and the warm damp air out.

    If you don´t the moisture will condensate over night

     

  2. Thanks for the kind words

    You all know the guy at the flea market with a box of files, all thrown in?

    I cry every time...

    Alan, I think you misjudged the size, most are 100mm files, ~140mm total length.

    I put them in a drawer when I am done, for the regular files a rake system like yours is best practice, no doubt

    Keep them sharp

    Chris

  3. 23 hours ago, Steve Sells said:

    I dont understand what he wants, it appears he wants to make knives with out bothering to learn how to make knifes, :wacko: but that would be silly, wouldnt it :huh: ?  its not like we dont have an entire section devoted to knife making lessons....

     

    22 hours ago, odblacksmith said:

    I think i got it...no forging...no stock removal... i'm not to much of a blade guy I have made a few small axes, some rail spike knives etc; so an expert i am not.This sounds like maybe a job for a 3d printer?But then again i don't know enough about 3d printing to know if it would spit out a knife shaped object or a decent blade.Other than that maybe powdered metal "Sintering" I think its called. I'm genuinely at a loss,i have not been able to make a blade without heat,hammer and abrasives.

     

    20 hours ago, Rashelle said:

    "How WOULD i make a blade without forging or stock removal?"

    Flint knapping, but then that'd be stock removal of a non metal knife. Cast a bronze one.  Then work harden the edge.

    I'd been not paying attention to this either till odblacksmith quoted that.

     

    2 hours ago, metalmangeler said:

    So is the OP for real? "How do I make blades unrelated to forging and grinding?" On a forging site.  "Anyone care to name a particular book or website." Maybe IFI would be a starting place. I try not to be a difficult person on the web. BUT.............

    Could it be that you read it wrong?

    I think his question was how to make a good handle, where to get the steel.

    Not producing a blade without forging or removal. but the many other aspects:

    What makes a good grip, how to select the material, what kind of wood, how to make a sheath and so on? 

    Edit: Not that information hard to find, at least to a point where one could draft a more specific question.

  4. If you are looking for software solution to organize digital files I am sorry, this is not the topic you are looking for

     

    I never had a satisfying solution to store my key files in way that

    -they don´t touch each other

    -they are visible so I don´t have to search very long

    -is cheap and fast to make

    -is extensible

    Behold, the Multichamber File Management System, MC-FMS:

    vyzMST0.jpg

    Over 40 files in those 2 displays.

    I used left-overs from some Multichamber roofing sheets, cut them to length and taped one side shut.
    Done.

     

  5. Your welding will improve a lot with proper preparation.

    Stick welding is forgiving but cleaning the surfaces always helps.

    Magnets will only help so much, it is better if you clamp it together before you weld:

    use your dies as spacers together with some sheet metal or paper, paper will burn and makes the removal easier

  6. 23 hours ago, John McPherson said:

    I certainly have not seen anything like this in catalogs from the past 20 years. The pinnacle of commercial casting and blacksmithing around the world appears to have been from 1880 up to about 1930, when this page was printed.

    There is a heavy duty single wall Czech style still being made.

    Looks like a beast, but I am fine since I have the "small" rectangular from the catalog I posted.

    I found it the day before Christmas last year really cheap so I could not pass.

    The double-walled firepot design was the first I have seen In one of my oldest books for metal-working before I even started, but since then I rarely have seen those

  7. I have looked here and there but I cant find much on that kind of pot.

    Is the design dead?

    I know you can still get parts, but all new forges I found are single-walled.

    The difference with double-walled is that the firepot has cooling fins that are cooled from the air blown in the forge:

    nqlEJu8.jpg

  8. 5 hours ago, slowplayrj said:

    It's known as a "Church Window" anvil. These have been used since medieval times(8th century), up until the middle 19th century. Commonly used by armorers and sword makers. With the Hardy hole at the heel, probably late 17 to early 1800's. 196 lbs...price is about right to serious  'smith collector. 

     1907 Söding & Halbach. At least that is what I see on the chest

  9. 18 hours ago, Dave Budd said:

    the motor is on a pivoting arm that moves upwards to contact the tyre, as that happens a pad (the brake) that is directly beneath the tyre comes away. The reason the tyre appears to stop at the top each time is actually just down to good judgement on the operator's part ;)

    I once thought about a break that only holds it in top position:

    A second disc that is smooth on the surface, expect there where you want the break to stop the hammer.

    Never tried it, and it could somethimes give you one more strike until it stops, i think?

  10. 9 hours ago, Everything Mac said:

    Thanks - He's a work in progress - still needs arms and his tongue. 

    What makes you think Sichelschmidt und Schlasse? I can't find any markings on it other than those shown above. 

     

    Cheers 

    Andy

    I have seen a S&S with the same shape, the bick slightly lower than the face and the corners of the transit to the bick look much like it.

    Not 100% sure tough, because the markings should look like this:

    S (logo in a circle) S

    year

    weight

    Some other manufactures would have an additional stamp on the upsetting block.

  11. Good find and it has even got a swinging plate valve over the inlet!

    Where have I heard about those before? :)

    Alan

    It was in this thread, you only have to go back one page where we talked about it.

     

    in the story about the guy that burns out motors?:D

    I think you are right, very well observed.

    Would I have said the same thing about a Blower with a external motor? Probably not. But I still think with a boxed fan like the one pictured it was valid.

     

  12.  
    It´s was something I memorized years ago and kept watching for, maybe I have transferred it from pumps. 
     
    It was wrong to make a generic statement based on habits I have developed
     
    While it might be less stress for the blower to reduce air-intake I doubt my open end solution is measurable worse, most load is when I close my gate for high airflow. 
     
    As long as the motor is not cooled by the airflow I think both ways are practical, but if it is it can reduce the lifetime certainly
  13. If you have the power supply capable of running it....

    The best and easiest way to reduce the output of the fan will be to just blank off a section of the input area. A pivoting/sliding shutter would give you variable control. Experiment with a sheet of cardboard.

    Alan

    I do not reduce the input area but open a secondary output that blows in the room to reduce airflow. I think that this is better for the motor.

    Chris

  14. A larding needle is a needle which is designed to push fat into meats for cooking in a process known as larding. Larding is a very old technique for keeping meats moist and flavorful during the cooking process, and it continues to be called for in some recipes. Lard is the traditional choice of fat for this cooking technique, since it is cheap and readily available, although other rendered fats may be used as well. A related cooking technique, barding, involves wrapping meats in strips of fat, rather than forcing the fat into the meat.

    A typical larding needle has a very sharp tip and a hollow body. A strip of fat or lard is forced into the larding needle, and then the needle is pushed through the cut of meat to be larded. As the larding needle passes through the meat, it leaves the strip of fat behind. In a sense, larding could be viewed as a form of artificial marbling, lacing a meat with fat so that it will cook to perfection.

    +

    Some cooks use a U-shaped larding needle which works in much the same way as a regular larding needle. Many larding needles also come equipped with small teeth for gripping the piece of fat as it is run through the meat. Cooks can also accomplish larding by injecting lard into a cut of meat with a large-bore needle, as long as they remember to carefully pull the needle out as they force the lard through to avoid making a large deposit of lard in a small area.

    As larded meats roast, the lard keeps the meat moist and infuses it with flavor. The fat will slowly render out of the meat so that it does not end up tasting greasy or fatty. Since dryness is a major issue with roasted meats for many people, especially large roasts, larding can be a useful kitchen technique to experiment with. Many classic cooking texts such as The Joy of Cooking and the words of Julia Child can help you learn larding techniques.

    Seasoned fats are popular choices for larding since the seasoning will infuse the meat while it cooks. Lard can be blended with herbs, spices, or ingredients like garlic for a rich time released flavor. By using a larding needle, the cook can ensure that the seasoning penetrates the meat, rather than remaining on the surface as is the case with things like rubs.

    Source:

    http://www.wisegeek.com/what-is-a-larding-needle.htm

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