Stamping?

[jvholt]

I recently ordered a stamp from Henry Evers & can't wait to get it. I am just wondering what is the best method for making a mark. I have been leaning toward the idea of making a press, but I recently read that a press will wear out a stamp faster and could possibly crack a blade if over pressed. On the other hand with a hammer you run the risk of double or uneven impressions.
What do you do? I guess as with everything in knifemaking so far it will take some practice, & trial & error to get it right. Also if you use a press & have a picture I would like to see it?

 

[DC KNIVES]

I modified an arbor press,slotted the ram and mount a strike plate on top of it.Has worked fine for many years.Dave

http://dcknivesandleather.blademakers.com/

 

[Bufford]

I have been using an Evers stamp such as yours for hundreds of knives over the years. Here is what I have done.

Set the stamp in visegrips. I just leave mine on the visegrips, and never take it off.

Place knife blank prior to HT on a level smooth anvil. Heat the spot you want to stamp cherry red with a torch. This is important, you will wear out the stamp if you strike cold knives in just a few blows.

The drawback with this method is that you really only get one chance to get it right. Be sure the stamp is level to the blade when you strike it to get a nice even imprint on the metal.

Strike once moderately with hammer, and let cool. Practice on some left over steel. Another tip, do your stamping prior to heat treat after grinding and drilling all your holes. The slight heating can partially harden the steel making it harder to drill or grind. Clean off the discoloration, and move on to the HT oven.

 

[SBuzek]

I use one of the 12 ton presses from HF. I have used the press and my Evers stamp for aout 3 years and it works great. I also bought the stamp holder so it is really easy. just takes a little practice to see how much pressure to apply.

 

[DC KNIVES]

This is important, you will wear out the stamp if you strike cold knives in just a few blows.

I have to disagree with this statement as I have been using mine on cold knives for over ten years and it is just as crisp as the day I bought it.Dave

 

[grease-man]

I have to disagree with this statement as I have been using mine on cold knives for over ten years and it is just as crisp as the day I bought it.Dave

Dave, it's good to know that a stamp might last that long. I've made at least 40 test impressions with my stamp just in the last week on some cold scrap O-1...haven't seen any signs of it slowing down or dulling. In fact, it almost seems to be doing better than the first few impressions...or my technique might be improving a little! -Matt-

 

[Bufford]

This is interesting. I remember getting my first Evers stamp back in the 1980's and started striking cold 01 with it. I am sure the steel was annealed as it did not spark heavily on the grinder as hardened steel does.

I remember clearly the stamp going south fast. I made a few good stamp impressions, and then the letters gradually crushed until it just did not make a good imprint.

I went through two stamps before using heat. After leaning that, I have been using the same stamp for about 20 years now, and its still like new.

I use a regular weight carpenter's hammer to make the blows, nothing heavier.

 

[chisel]

i wouldn't heat the steel to cherry red before striking the stamp...
imho i would think that the repeated heating could possible ruin the temper of the stamp, and cause it to go soft, thus giving you a bad impression...
i have been cold stamping annealed steel for quite a few years both stainless, and carbon steels with no problems...
i aslo use an Evers made stamp, with a press
you may have had a bad stamp, maybe not properly tempered?
Joe

 

[Bufford]

The stamp does not get hot from the brief momentary contact with the steel, I can easily touch the stamp with fingers after striking.