Shabumi Posted October 27, 2020 Author Share Posted October 27, 2020 Whats one apprentice more or less?? Back then they weren't too worried about the stuff. The fish in our local river still aren't edible after the gold rush miners had the wonderful idea to dump barrels of mercury in the head waters of the river with the idea that the mercury will dissolve the gold as it flows down river. Then they just had to collect it down river and burn the mercury off to get the gold. Much easier said than done. I also found this in "Heat treatment of steel. Erik Oberg 1920" Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted October 27, 2020 Share Posted October 27, 2020 My 1925 copy of "Scientific American Cyclopedia of Formulas" has several mixtures for hardening steel in it involving rosin, both a a quenchant and as part of case hardening mixtures. I was more amused though by the water based quenching mixtures that add 6 oz of red wine in the mixture. "Practical Blacksmithing" mentions the mercury quench. Ugh. Quote Link to comment Share on other sites More sharing options...
JHCC Posted October 27, 2020 Share Posted October 27, 2020 Never quench with a wine you wouldn't drink. Quote Link to comment Share on other sites More sharing options...
Frosty Posted October 27, 2020 Share Posted October 27, 2020 And don't wine quench till you pass out in the shop. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Shabumi Posted October 27, 2020 Author Share Posted October 27, 2020 The sauv blanc pairs perfectly with a pen knife, where as a sword needs a more robust burgandy. Quote Link to comment Share on other sites More sharing options...
JHCC Posted January 3, 2022 Share Posted January 3, 2022 On 10/23/2020 at 12:31 AM, Shabumi said: From my smaller experiments the ratio I liked ended up at 10 pt rosin, 5 pt brick dust and 1 pt BLO. Shabumi, is that parts by weight or parts by volume? Quote Link to comment Share on other sites More sharing options...
Shabumi Posted February 18, 2022 Author Share Posted February 18, 2022 On 1/2/2022 at 8:02 PM, JHCC said: Shabumi, is that parts by weight or parts by volume? Sorry for the late response, I haven't been on the site for a while. That is by volume. If you are planning on making some, I'd start with half the amount of BLO and see if you like the consistency. It's much easier to add more than it is to take it out. Quote Link to comment Share on other sites More sharing options...
JHCC Posted February 18, 2022 Share Posted February 18, 2022 7 hours ago, Shabumi said: That is by volume. Thanks, Shabumi. I ended up doing something similar, and it worked fairly well. Things are complicated somewhat by the fact that it's winter and my shop is unheated.; that makes it kind of hard to tell if I've gotten the texture quite right. Quote Link to comment Share on other sites More sharing options...
Shabumi Posted February 18, 2022 Author Share Posted February 18, 2022 I had the same problem. I can see if someone does a lot of repousse, that they might want to make a harder batch for summer and softer batch for winter. Quote Link to comment Share on other sites More sharing options...
JHCC Posted February 18, 2022 Share Posted February 18, 2022 Or work in a heated environment! Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted February 18, 2022 Share Posted February 18, 2022 Have you tried ice as a backer yet? Quote Link to comment Share on other sites More sharing options...
JHCC Posted February 18, 2022 Share Posted February 18, 2022 I reached out to ice for backing, but got a chilly reception. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted February 18, 2022 Share Posted February 18, 2022 That's *cold* man! Out here a Chili reception is *HOT*! Stop by Don Juan's and have a bowl of their green chili stew---it's green alright! Quote Link to comment Share on other sites More sharing options...
JHCC Posted February 18, 2022 Share Posted February 18, 2022 Now I'm envious. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted February 18, 2022 Share Posted February 18, 2022 Don't be till you've tried it. We used to take our European colleagues who said they liked hot food to Don Juan's for lunch. Out of a dozen people: 1 finished the bowl and asked for more. I ate about half of one bowl and the rest had a couple of spoonsful and called it quits. They use the renowned locally grown Lemitar green Chile and depending on how that years crop was; it can stand in for CS gas in a pinch! And if you are a fan I could probably bring some out to Q-S, perhaps a quart jar of roasted green chili puree? (Remind me when it get's closer!) Quote Link to comment Share on other sites More sharing options...
JHCC Posted February 18, 2022 Share Posted February 18, 2022 Will do! Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted February 18, 2022 Share Posted February 18, 2022 Or if you would prefer them fresh and roast, peel and puree them yourself I could bring a box or sack. Quote Link to comment Share on other sites More sharing options...
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