Hello Ben, good to see you here on the forum. Some really good instructors. Jim was my instructor for the Intro class a number of years ago. You do re...
Rob, I have one of the NC Tool company three burner forges. Running at four pounds it takes fifteen minutes or so to reach welding temp. I normally fo...
Welcome TK. Good to have you in the ABS and on the forum. I agree, Mike is a great instructor, also a good friend. I am sure you had a good class. Whe...
Thank you Dan. Brion
Hello Stanley. Let me say yes and no. Yes you can learn about forging with this steel, but unless you know what it is for sure, your heat treating wil...
Hello Rob. The standard shape seems to be a camp knife, slight drop point style. There is a thread in the JS and MS testing section on test knife sty...
Based on my experience Justin, I would say the water quench had a lot to do with it. You pretty much have to have everything go right for a water quen...
Justin, Neels has some great advice. You need to find out where the crack came from. Was it the steel? Or the heat treating? Or something in the forgi...
Wow! That turned out well Gary. I hope you will have it in September. It amazes me how the makers from hundreds of years ago were able to make the...
Hello Justin. You did not say what type of steel you were using, or quench medium. Needless to say, I think the consensus will be scrap bin. It might ...
Great show. I am looking forward to it. By the way, if someone is interested in a table, you need to go ahead and contact David Etchieson at the Arkan...
Hello Grant and welcome. Good to have you in the ABS and here on the forum. Lin is a great friend and bladesmith, he can teach you a lot. Welcome ag...
Big congratulations Dan. Does this mean you may have to head over to Africa every now and then? I think it is great. Brion
Welcome Barry. Good to have another Aussie with us. Like Steve said, let us know if you have questions. Brion
Wesley, using the same heat treatment, they should be about the same. Depending on what other things are in the mix. If it is Aldo's 1084, I know it h...