Knivesbyred

8 hours ago, ThomasPowers said:

On an anvil the sweet spot is the section of the face where there is metal all the way down to the base. It is the strongest section of the face and also the one that give you the most efficiency in your hammering.   

Thanks again Thomas for the VALUABLE info!

3 hours ago, Irondragon Forge & Clay said:

Have you seen this thread yet? It will help you get the best out of the forum.

https://www.iforgeiron.com/topic/53873-read-this-first/

Yes, still learning the thread and refer to it often. I reside in Sisters, Oregon!

Thanks Thomas for the valuable info. Will take good care of this anvil. How does one determine the “sweet spot”?

I purchased this 110# Colombian a month ago in Yuma AZ.  I have read nothing but good about these anvils as being cast steel. This anvil was made between 1905 and 1925. The face measures 14 3/4 x 3 5/8. Total 23 1/4. 10” high. Base is 9 1/2 x 9. I will be using it in the spring for mild smithing and knife making when return home. All comments welcome

Thank you nj. Great info!

Do you know what the significance of the #3 is next to the 1881?

Thanks for the info nj.  I will check. From what I have seen from other posts, might need to clean first to see the numbers.  Are these anvils OK to Blacksmith on. There seems to be differences of opinion because of the heat and pounding associated with Smithing?

Just purchased. Not sure of the weight, but would guess 150-200lbs. Will clean and weigh it when get home in April. (Snowbird)Paid $400.

Thanks Thomas! Cannot go wrong with USA!

Thanks IFI & Clay. I will read as suggested!

Can anyone identify the Maker, etc. of this Anvil. It appears to be 108#