I find a lot of folks assume that a flush choil design cant be forged to shape, this is a miss truth. Lin Rhea showed me this method then later I noti...

The third knife this year is Maui Strong. This is a further extension of the pictorial idea, there is a tread on here where I talk about the inspirati...

Next is a wootz hunting sword I finished out for blade last year, I started this piece in 2019, and it keep getting shifted to the back burner. gettin...

HI Jenn Great to see you here! I had no idea you are a sharps girl! My door is open to you as well if there is anything I can do to help! MP

Steve Schwarzer has a 300 lb chambersburg self contained if I remember right, Grizzly Iron in phoenix AZ has a 300lb chambersburg steam. I would als...

is it blown or venturi? sounds like a change in air pressure or fuel. If its venturi it may be the a drop in back pressure causing the flame to lo...

I have had horrible experiences with Irwin taps. I did a class a few years ago making forges the school supplied irwin taps.. we had four they all bro...

building up slow and not pushing through.. I blew out my elbow years ago , pushing through an order of tent stakes of all things.. spent a lot of year...

most knives I ship in a zipper sleave , I cork the tip , and wrap the case in bubble wrap and back fill the box with hard foam (insulation) . I mostly...

It depends.. with modern grinders and abrasives hardened steel works almost as easily as annealed so for things like chef knives I forge really close ...

that is drastically over heated the melted scale on the handle indicates is was well over 22/2300 degf. 5160 isn't particularly sensitive to overheati...