Kevin or Robert (Mete) take a look at this..

Sam Salvati said:
At this (TOP SECRET) junk dealer, i found on the third floor a 55 gallon drum FILLED, and I mean packed with civil war era swords, all with the wood burned off and bent up. There were maybe 3 or 4 out of 50 or 60 that were still straight. A couple things you'll NEVER beleive too, there were a couple signed tang japanese blades in there too. Never did get a chance to get a rubbing, didn't even know to at the time.
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Top secret junk dealer.....hook a brother up!!
 
Sam you find all the good stuff!
Kevin, glad to hear you're back on the bike again!I just took a sunday off from metalwork and put a couple hundred miles under the wheels of my bike with a couple friends. The leaves are just starting to turn in upstate NY, but they haven't started to fall yet. Watch out for leaves in the turns, they are slippery as heck! (and they seem to collect in the apex of the turns :-( )
I have a hatchet (hatchet head is all that is left) that someone threw in the campfire with the firewood at a party a couple years ago, it was still warm in the ashes the next morning, so it didn't have the "firemans quench" like some of the blades discussed
I would imagine it is somewhat decarbed, I will try to heat treat it next week.

-Page
 
Haha what a coincidence, i have been breaking out my little Honda Elite lately to go down to the corner store and back, GREAT season for riding! i got to get her registered and insured now!
 
That is the problem with blades that have seen house fires or campfires, in a forge fire we have control over time, temp and atmoshere, thus we have an idea about scaling, scaling decarb or burning. Those poor blades usually have a outer surface that looks really nasty.
 
Tommegow said:
Kevin R. Cashen said:
Did you folks know that mozzarella cheese is made from buffalo milk?
That is the Italian Water Buffalo not the American Bison. Hard to imagine milking either :eek:
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Mozzarella is made from female buffalo milk.
Mozzarella is also highly perishable good. It has to be eaten within the day it's been made to fully appreciate it.
This is why it's so expensive: it has to be brought in by plane.
It's somewhat expensive even here in Milano, even if not as much as it must be in the States.
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Some people just don't understand the facts of life !! It's not the same as "the milk of human kindness" !
 
Alarion said:
Tommegow said:
Mozzarella is made from female buffalo milk.
Mozzarella is also highly perishable good. It has to be eaten within the day it's been made to fully appreciate it.
This is why it's so expensive: it has to be brought in by plane.
It's somewhat expensive even here in Milano, even if not as much as it must be in the States.
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how much is parmigiano reggiano there?
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haha.. you guys are killing me :D

This knife happens to be one that I rehandled about 6 years ago.
a picture of it, found it's way on another forum and labeled as a fake, you all, that have been around here for a while, have seen it.

it just happens that the Forman of the knife company was only informed of about half or less of what he should have known IMO about heat treating from his experts when he said that to me, while still knowing the situation.

this blade never got hot enough to turn it blue let alone scale it up. it was still hard, very hard actually
. in the fires heat it just lost it's stag crown and melted the solder out of the guard.
I'd say my customer was a lucky guy seeing that was the only things wrong with it.
I've seen this happen before with some guns , it was my sisters house that got gutted by a flash fire in side it was so fast that it just scorched the stocks some and still melted some of the windows wavy in the house else where the lack of air killed most of the flash and the firemen got the rest of it...
. strange how things happen.
remember the big bear Randall blade and the trapper handle I made for it?:)
that was the knife that was questioned as a fake one off custom.
as far as I know my customer still has the knife.. :)
randall-rehandle2.jpg
 
Dan, that is neat! I still think he knew was right but didn't word it right- normal people under normal circumstances whose knife fell in a fire cannot undo that with some special cream or putting it in an ice box etc.
 
mete said:
Some people just don't understand the facts of life !! It's not the same as "the milk of human kindness" !
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I'm pretty sure you can make cheese out of that too! I'll contact my local cheese producer and get back to you! :D -Matt-
 
Keith H, last time my brother went to Italy he toured a Parmegiano Reggiano factory and they GAVE him a large chunk of cheese !! Grana Padano is the same cheese but not from the geographical area the P R comes from. Typical cheese you get here is 2 years old .A 3-5 year old cheese is different just like an 3-5 year aged cheddar. I could go on but I'll leave it at that.
 
Keith_H said:
Dan, that is neat! I still think he knew was right but didn't word it right- normal people under normal circumstances whose knife fell in a fire cannot undo that with some special cream or putting it in an ice box etc.
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could be:o or not :D
There was more to it than that and that was his response,
We wasn't talking about normal people, we were talking about me being able or not with over 30 years of heat treating high carbon steel.

I made him a bet that he wouldn't except, smart man :D he wanted to look into it bit farther then :)

no one there under any circumstances believed it could be done..
 
mete said:
Keith H, last time my brother went to Italy he toured a Parmegiano Reggiano factory and they GAVE him a large chunk of cheese !! Grana Padano is the same cheese but not from the geographical area the P R comes from. Typical cheese you get here is 2 years old .A 3-5 year old cheese is different just like an 3-5 year aged cheddar. I could go on but I'll leave it at that.
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I love cheese. The guy on the the food network, David Rocco, (lives in Florence i think) bought a big wheel (35 lbs I think?) of really nice Parmesan, and was making dishes like cheese,walnuts and honey another was
spinach (or was it arugula?) , pear and cheese :D... but i digress.

Dan Gray said:
could be:o or not :D
There was more to it than that and that was his response,
We wasn't talking about normal people, we were talking about me being able or not with over 30 years of heat treating high carbon steel.

I made him a bet that he wouldn't except, smart man :D he wanted to look into it bit farther then :)

no one there under any circumstances believed it could be done..
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Nobody? :confused: It doesn't seem very complicated... It had a hard structure, and annealing it after makes a soft structure- and what about those newbies who don't get a hard blade right away in HT? they don't throw the knife in the garbage!
 
Keith_H said:
Nobody? :confused: It doesn't seem very complicated... It had a hard structure, and annealing it after makes a soft structure- and what about those newbies who don't get a hard blade right away in HT? they don't throw the knife in the garbage!
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the talk got a little side tracked from the intent of the subject in the first place.
in stead of rather not it could be done, to, it shouldn't be done to, should it be done at all. but there is still doubt to weather steel can be brought back to it's original goodness for lack of better words, hardness, edge holding and wear resistance or if worth doing or not.
if a blade got heated to the point of the Rockwell dropping below the makers spec's
for them on a single blade probably not, it's a case where someone is doing a great job doing what they do but or knowing more than that on the subject, then saying things can't be done because he's never heard of it.. that is a bad thing to profess to the world to see. IMO, but we see it all the time... :)
 
the edge may also be too thin to heat treat- at least without stresses removed.
 
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