The greatest video I have ever seen.

Super awesome video. Thanks Sam. I love his hammer control and the use of his dovetailed dies, swages, cut off jusg like a drummer. His rhythm was almost melodic. Well, maybe the way I'd play drums.

I have a book on British cutlery. It's fascinating and the knives from the 1500's to 1900's are covered. It's one of my favorite books for the unique styles. Tons of forged integrals.

It's tempting to get some thin 1084 and try forging little blades.

David. Blacksmithing tools, forged tools are often quenched in water such as the slack bucket(interrupted quench) and then tempered by color.
I have several blacksmithing books with temper color charts for forged edged tools.
 
Beautiful photos Don, thank you.

Brian, what is the name of that book?

I just saw Aldo and snagges some small thin stuff, I know what I am doing after work on Monday :D
 
Phil Dwyer said:
Dang, he forge the whole blade out: point, profile and bevels in one heat!
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Don't You Phil??? :rolleyes::eek::D

Sam,

The book is British Cutlery; An illustrated history of design, evolution and use.
Edited by Peter Brown

BritishCutlery_zpsff066f1b.jpg


I would love to see someone make some of these knives. It's generally a cutlery book and not much in the way of weaponry. Mostly the knives of every day use. Which I find pretty neat!:D

The bottom left inset picture from left.
Iron, solid bolster(Integral it appears) crudely carved through tang bone handle, but cap missing c. 1590
English. length 23cm

Iron, solid bolster, through tang. The bone handle is engraved with panels of scrolls and floral decoration, and terminates in a turned ball finial inter-spaced with an amber washer. Marked on the blade with an acorn. English c. 1590 length 22cm

Iron, with solid bolster and through tang. The bone handle engraved with dot and circular decoration, secured with a flat brass cap and elongated ball finial. Marked on the blade with a crown and the dagger for the Cutlers' Company of London. c.1590 length 21.5cm

Iron, solid bolster, the iron handle inlaid with scrolling foliate designs using silver and gold wire. It has ivory faceted spacers. Marked on the blade with a heart and the dagger for the Cutlers' Company of England. c. 1590 length 23cm

photo21_zpsc0542f06.jpg
 
Inspiring! I love watching people with incredible skill forging. Watching people like this guy or Bob Patrick or Brian Brazeal etc. forge it is crazy. Things that would take me an hour they can do in one heat.
 
Remember that the more simple steels are also simple to HT. If you HT all day long ,every day you can reproduce temperatures etc. fairly accurately.It doesn't have to be too precise with those steels.

Sam found a video of a large anchor and anchor chain maker in GB 100 years ago ,remember ? When making a huge anchor of wrought iron , mostly by hand ,It's an amazing display of choreography.6 to 8 guys with sledge hammers a fine sight to see.When I worked for Timken some of the odd sized bearing races were made by hand ,3-4 people .Perfectly coordinated , no wasted movement .A rare thing to see these days.
 
Bruce Wilcock was still making anchors up until a few years ago..He's another blacksmith thats a joy to watch..He has several videos on youtube and they are some of the best..One of them is forge welding an anchor..
Another, and probably one of the best blacksmiths at ornamental work is Mark Apsery..His hammer control is nothing short of astounding and he makes beautiful forgings..
 
Thanks for posting this. I passed this on to my two kids. We spent four hours last Saturday forging a couple of knives. They were commenting on how long it takes. Wait till they see this.
 
Thanks, Sam! What a great show, the guy is a treasure. Wonder if he would travel to the US and do a class?
Notice how he keeps rocking the blade so that it has minimal contact with the anvil, and doesn't cool off so fast.

He actually forged it in three heats- roughed out the blade, did the tang, then put in the nick and refined the blade. All that stuff goes way fast if you have an apprentice doing the heating, too.

Who tempers knives to blue these days? Nobody- but it makes for an easy to sharpen knife...may not an issue in these days of diamond stones, but I had some 440c Buck knives in my younger days that I hated- too hard to sharpen. It was part edge geometry and part that the steel was just too hard to sharpen practically on a carborundum stone. I still prefer about R56-8 for my own knives.
 
elementfe, I doubt the guy is still on the planet, as this is an old video, 70's I think.

As for the blue temper, if done quick like he did, it wouldn't be as soft as if done with a long soak. But most old pocket knives RC in the upper 40s' to mid 50s'.
 
Don Hanson III said:
elementfe, I doubt the guy is still on the planet, as this is an old video, 70's I think.

As for the blue temper, if done quick like he did, it wouldn't be as soft as if done with a long soak. But most old pocket knives RC in the upper 40s' to mid 50s'.
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Oh, very cool- Can you point me to particulars about how this works? Seems like 2 hrs is standard for even simple steels these days. It would be interesting to find out just how time affects this.
Thanks!
 
One of my new favorites is from a newer docu-drama. An old smith in Israel, can hammer all sorts of stuff out on his anvil.

[video=youtube;g6p1-96mZog]http://www.youtube.com/watch?v=g6p1-96mZog[/video]
 
elementfe said:
Oh, very cool- Can you point me to particulars about how this works? Seems like 2 hrs is standard for even simple steels these days. It would be interesting to find out just how time affects this.
Thanks!
Click to expand...

It's time AND temperature. Simply put, and I am only talking about 5160 and RR spike knives from personal experience. But a higher temp for shorter times works "kinda" like a longer soak at lower temps.

Basic Blacksmith tools are mostly/often tempered using this method.
 
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elementfe said:
Oh, very cool- Can you point me to particulars about how this works? Seems like 2 hrs is standard for even simple steels these days. It would be interesting to find out just how time affects this.
Thanks!
Click to expand...
Like Brian said, it's a time/temp thing. The 2 hours thing came out of industry dealing with larger/thicker cross sections than we deal with. Two hours isn't needed for something as thin as a knife blade, but it doesn't hurt anything. More important to run two temper cycles than one long one anyway. Talking simple carbon steels here.
 
ron_m80 said:
One of my new favorites is from a newer docu-drama. An old smith in Israel, can hammer all sorts of stuff out on his anvil.
Click to expand...

"An old smith in Israel"????

I'm going to presume this is tongue-in-cheek, since Uri Hofi, is well renown as one of the best, still living smiths, not some "random" dude in Israel. :p
 
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