Ladle

oldanvilyoungsmith

oldanvilyoungsmith

Joined
Feb 7, 2011
Messages
427
Made this up last week, forged from mild steel, with offset curl on tail for hanging, and curly maple hndle w/ brass pins.

Little over 13" long, with nice big extra deep bowl for those extra big servings of chili


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Stacy, I don't use one, although I definitely want one someday.
I've got a large upended piece of wood, (I'm working on the exposed grain end) it's pine I believe, but a hardwood would be better. I sit the hot metal on it and start forging with my ball peen hammer, it burns out a nice bowl as you go.

Of course, it's pretty smoky, so once I get the burned in bowl the size I like it, I keep squirting it down with water so I don't have smoke bellowing into my face.
 
A lot of armorers do the same thing. They use a good size oak log section and make a large curved depression in it by constantly charring it with the hot metal. They scrape out the char after each use. Different logs will have deeper or shallower depressions.
 
oldanvilyoungsmith said:
Stacy, I don't use one, although I definitely want one someday.
I've got a large upended piece of wood, (I'm working on the exposed grain end) it's pine I believe, but a hardwood would be better. I sit the hot metal on it and start forging with my ball peen hammer, it burns out a nice bowl as you go.

Of course, it's pretty smoky, so once I get the burned in bowl the size I like it, I keep squirting it down with water so I don't have smoke bellowing into my face.
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Man that is a great tip. I've been trying to find a swage block so I can make some spoons. I'll try that instead. Thanks for sharing.
 
Nicely done. I like the handle.

Did you water quench? Were you worried the carbon soaked up from the log would make your steel hypereutectoid? :o:rolleyes: ;) (just kidding of course)

I can imagine the billowing smoke. Sounds fun.
 
Chili quench. Mmmmm. Sounds like how I cook hot dogs in the shop.

Take a piece of 1/4" mild, run it through the forge a couple passes to sanitize heating just the tip. Forge to a point, quench in the slack bucket, and wipe clean. Run a hot dog up a foot or so and insert your end into the forge(mine's propane. Heat the tip red and while holding the hot dog away from you, pull it back onto the tip.

Hold onto the hotdog and watch out for steam. It wants to shoot off the end and the steam can shoot 2'-3' out!

Then, after it's cooled some do a couple auto tempers at 3-4 seconds at 1475. Should give you a RC of 2-3 on the hotdog and I swear your new mild steel hot dog stickwill RC at 63-64 I'm thinking Chili quench has to hit 65-66?
 
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