BrittB
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I went the easy route. I have a good bit of 1"X 1/8" stock from my last trip to the scrap yard. This was my first BBQ fork and bottle opener combo. Came out ok. I learned a good bit doing it. Hot cut the fork and punched and drifted the bottle opener.
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No specific reason to me, other than to keep clutter from the center of the room. With adequate racks and braces, long stock can be inserted on 3 of the 4 sides, allowing the flue to be rocked (bricked) in with the rest of the structure during construction.
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Thank you for the reply. The new house is in Cosby, Tennessee and not in an area that's as hot and humid as Charleston. But a separate area with AC is a requirement. Probably the "cold room" will have an AC so I can work on sheaths and handles in comfort. Currently forging stops in June, except at night, and resumes in September.
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A few of the basics are required. I'm soon to retire and am in mid-purchase of a home on 1.7 acres with plenty of room for a smithy. Cost is of minimal concern as this will be my last "real" shop. I have been working out of my 2-car garage and have gotten used to the smaller footprint. I am an Apprentice Bladesmith with aspirations to become a Master Smith with the ABS, so the shop needs to be built with that idea in mind. I also have an anvil problem and currently own 3 with intentions to own more. I will need room for a forge press and power hammer(s) (probably a tire hammer as well as a 50# LG). I also dabble in blacksmithing, so I run both a coal and propane forges. This shop will have a bricked in coal forge, probably occupying a corner or center wall. I am leaning heavily towards a late 1800's style blacksmith shop with a barnwood upper exterior walls and river rock and concrete bottom walls. I need room for guests as I wish to hold monthly hammer-ins and other get togethers for smiths as well as provide lessons to aspiring smiths. I am in the idea/design stage and plan on breaking ground in January. Any suuggestions/ideas from the more experienced crowd will be greatly appreciated.
