2012年3月4日 · When forging knives, I teach my students to think in terms of volume. It's not that hard to figure the approximate volume of the knife. Then choose the appropriate size of stock. My knife stock is 1/4"x1 1/2" x 48". I just cut off a piece and forge to shape.You can always give yourself a little wiggle room.

2012年12月9日 · Some people say that the horn does not get used by a knife maker, but i use the horn when forging the rough bevel on my knives and then smooth it out on the face. Really, anything will do though. I have a new 150# Emerson sitting in the shop that i never use, I forge on the old fisher instead.

2008年4月20日 · Would someone please recommend a couple of good DVDs which show the basics of forging knives. I have purchased some but they turned out to be either way above my expertise or so poorly done they were useless. I have just started forging and want to learn the basics right. Thank You Ron

2013年6月8日 · More sharing options... Followers 0. Reply to this topic; Start new topic

2012年12月6日 · BP0420 Forging a Knife from an Old File by Don Abbott We’ve had several questions lately on forging knives from old files, so I thought I would give a step-by-step procedure for a simple method that I use from time to time. Understand that these are simple instructions for a very simple blade.

2008年7月10日 · This is gona sound like a smart-ellic, but my suggestion is don't forge it. I spent nearly two years of the Bladesmithing career forging stainless steels. Nothing I found made me believe it was viable, and many things I found speak against it. The forging temp ranges for stainless steels are very narrow, and very specific to each type.

2022年1月8日 · Yes, I am a new to forging, so I thought I'd ask before attempting to save them for a project. Below is the information for the 12 engine lifters I am talking about out of a 2016 Chevy Suburban 5.6L V8 engine.

2009年7月17日 · Normally a forged knife is forged as close to final shape as possible and as sooth as the maker is capable. Extra material is left in the edge section because there is nomally a carbon lose in the steel surface that needs to be filed or ground away before rough finishing.

2005年12月10日 · The consensus seems to be that anything of the stainless variety stinks, but it is popular with production knife co's because it doesn't "tarnish". 52100 seems to be the steel of the gods lately in the custom knife world, from what I'm reading and hearing.

2009年10月11日 · ok. so my older brother wants me to cold forge a silver knife for him. if he wanted it done out of a straight bar of silver it wouldn't be that much of a problem, but he want's me to "work it with a hammer then acid etch it to smooth it out" he want's me to braid it then do this. then he want's me to blacken it to harden it. i was woundering ...