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I Forge Iron

JHCC

2023 Donor
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Everything posted by JHCC

  1. Only if you cook it in bacon fat, but then it’s not exactly vegetarian.
  2. Yes, looks like a pre-1830s London-pattern anvil, probably made in or near Sheffield, England by someone who may have trained at Mousehole Forge. Not familiar with that particular stamp, but lots of folks trained at MH or with Peter Wright (the other main Sheffield anvil maker) and then set up on their own. Someone with a copy of Anvils in America may have access to more precise info.
  3. Put that in your profile settings, where it will show every time you post. We have quite a few members in Ohio (myself included). Whereabouts are you specifically? As for adding a photo, when you add a comment, there's a little link down below that says "choose files...". Click on that, and you can upload photo files from your computer or smartphone.
  4. Welcome to IFI! If you haven't yet, please READ THIS FIRST!!! Anvil identification is a LOT easier if you can give us some photos. The "1.0.24" is the weight using the old hundredweight system: 1 x 112 lbs + 0 x 28 lbs + 24 lbs = 136 lbs. This likely is an indication that it was made in pre-metricization England, as makers elsewhere and afterwards tend to use kilograms and/or pounds. Knowing where you are in the world would help.
  5. Welcome to IFI! If you haven't yet, please READ THIS FIRST!!! Steve Sells (who commented above) is a Master Electrician, and equally given to cautions against playing dangerous games with electricity. You two should get along.
  6. I've never heard of that brand. What do they cost new?
  7. I've got a lot of LeCreuset, but I find myself leaning more and more to the plain cast iron.
  8. That would be Salem Straub, who is a member here on IFI.
  9. In the NYC borough of Queens, you can have many different streets bearing the same number: "Street", "Path", and "Lane" run North-South, while "Avenue", "Road", and "Drive" run East-West. There are also numbered "Terraces", "Courts", and "Crescents", but those don't necessarily have a specific cardinal orientation. https://www.nytimes.com/2000/12/15/nyregion/meet-me-at-60th-and-60th-many-drivers-find-streets-of-queens-a-confusing-maze.html
  10. My friend Kim does incredible ornamental work with a small (~300 cubic inch) gasser and a coal forge with no pass-through. If your truly thinking once in a blue moon, you’d be much better off making a single-use solid-fuel forge ad hoc. Even a charcoal-filled trench dug in the ground is better than an overbuilt gas guzzler that you only use at full capacity once or twice a year.
  11. Interesting way to ensure both accuracy in mixing and limitation of liability, not to mention an additional income stream from the rental fees.
  12. No metal components will have the durability to last inside the forge. At welding temperatures, you might even get them sticking to the workpiece.
  13. Trying to answer Basher's question: I suspect that the name got applied to the twist pattern found in Merovingian (migration period) blades.
  14. I have a line on some 3M surface conditioning belts for cheap, but they are longer than will fit my 2x90 belt grinder. Does anyone here have experience splicing such a belt, as one might with regular belting material? Any thoughts, hints, cautions, warnings?
  15. You're welcome! Our goal is to help people avoid making the mistakes we made -- we want you to make new ones!
  16. "NA" means "Naturally Aspirated", and a ribbon burner can be either NA or blown (that is, with a fan-driven forced air supply). Frosty is talking about the NARB: the Naturally Aspirated Ribbon Burner, as described HERE, which is basically a naturally aspirated venturi burner with a plenum and a multi-outlet refractory block stuck on the front. Are you saying that you're planning to have a blown ribbon burner for each chamber of the forge?
  17. Quick test fire. Looks okay; we’ll see how it does at full heat.
  18. On a whim, I decided to put some furnace cement in the blade of the higanokami I’m working on, to see if this mystery steel gives me a hamon. Maybe I’ll get lucky.
  19. I’ve never had fresh durian, but I have had durian milkshakes. They’re delicious!
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