Frank Turley Posted November 12, 2014 Share Posted November 12, 2014 Respected smith,Tom Bredlow, showed me this little rib or tongue years ago. He put his on the bottom of a spoon, as I did mine in the photo. He mentioned that some colonial silversmiths did this. It is a strengthening rib or tongue which gives substance when forging a thick to thin transition. It's better than having a straight shoulder separation which might be subject to bending and/or breaking. I used the same type of rib to start the handles, as shown. The work can be done by driving down over a relatively sharp anvil edge or stake, but in a sense, you're working blind. I prefer to use a set hammer. This rib may still be seen on well forged masonry trowels where the transition goes from flat trowel to thick tang. Quote Link to comment Share on other sites More sharing options...
Dogsoldat Posted November 12, 2014 Share Posted November 12, 2014 Thanks for that Frank. Nothing beats form and function. I will have to try and remember this if I am making any bbq forks. Quote Link to comment Share on other sites More sharing options...
SJS Posted November 12, 2014 Share Posted November 12, 2014 If I remember correctly Donald Streeter illustrates the same kind of technique in "Professional Smithing." When I saw the subject line I was expecting to see more of a triangular cross-section, or something like a T post. I like that idea, of getting more of a rib. I might experiment with trying to get a little more "rib" to stiffen the joint when I get around to making a set tool for that. I think a bottom swage with a top tool would be able to extrude enough material to really stiffen it up. It is a shame to forge something out and use an inherently weak design, and then have it fail. Good design improves the utility and durability of the finished product. Process, process, process;-) I get so distracted thinking about doing things that sometimes I don't get much done;-) Fascinating, I could, and then... Of course I haven't done a bunch of ladles or flesh forks for a few years, except for a French Egg Spoon, a lady requested this year... Quote Link to comment Share on other sites More sharing options...
anvil Posted November 12, 2014 Share Posted November 12, 2014 I learned that from you back in the dark ages,,, then Tom Joyce reinforced it when he showed me how to do a thummer out of square stock and incorporating that in the thumb piece. Much thanks to both for the many learning's. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted November 12, 2014 Share Posted November 12, 2014 Weygers, "The Complete Modern Blacksmith" has a section on building a powerhammer die to put such ribs in woodcarving chisels. The die was made from trolley rail IIRC. Quote Link to comment Share on other sites More sharing options...
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