Hey ABS Family!
Just finished up this video on how I forge a Chef Knife. I started with 1084 1.5 x 1.4 x 6 and the forging has an 8.5" blade, a 5" handle and is .120 at the thickest.
Thank you Nick. When you watch this pay attention to where the hammer is hitting, what part of the hammer Nick is using, and where the steel is on the anvil. A lot of good information here.
Brion
Brion Tomberlin
Anvil Top Custom Knives
ABS Mastersmith
Nicholas
Nice work,and super good hammering. I like the way you constantly work both sides of your steel. Do you forge using a wet anvil on all your forging, and do you see that much difference in scale ?
Anthony
Nice video. Really helps new guys like me. I have that exact size and steel at home. Going to give it a try tonight! I want to say that I truly appreciate all the knowledge you guys pass down. I can't thank you enough!
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Nicholas
Nice work,and super good hammering. I like the way you constantly work both sides of your steel. Do you forge using a wet anvil on all your forging, and do you see that much difference in scale ?
Anthony
Anthony, I do see a big difference especially in atmospheric forges. In coal it's less of a big deal. When you are forging under .125 a .050 deep pit can really ruin your day!
|quoted:
Nice video. Really helps new guys like me. I have that exact size and steel at home. Going to give it a try tonight! I want to say that I truly appreciate all the knowledge you guys pass down. I can't thank you enough!
Awesome Matthew! Hit me up on FB messenger if you have any question!
Nicholas
Thanks for the reply. I have tried the technique, but did not see that much difference but I do most of my forging with coal, and I am sure that may be why now.
Thanks again.
Anthony
Nick,
Thanks for this video! I watched it last week, and ended up doing one for a demo piece at the William F. Moran, Jr., Museum & Forge 2nd Blade Show & Sale on Saturday - worked out real well. Thanks again!
Ed C.