@@CGSmithing I still need to finish up that log splitter press you inspired me on. I have the material and have made the dies. I just need to weld the body on the press and the die holders on to that and get at it. Just been lazy with it. Hope that thing is still working well for you. If not, just lie to me because I'm already invested in it!
@@rroberts8501 nope still working like a charm. Did 6 damascus kitchen knives and a score of others with it. My only issue is the play it has thats all...but you are the only person that ill tell about it but im working on a 43ton press. Shhhhh
I dig your tutorial. I sometimes have an issue with the leaf cracking right where the stem joins the leaf. I use mild cold rolled 1/2" round stock. I've narrowed it down to 3 possible problems; Over heating the steel, hammering when it gets too cold, and/or lack of experience. Do you have any thoughts or pointers that might help?
Hmmmmmm lemme think...forging while cold, having sharp corners there then forging it when its to cold...ooooooor waaaaaaay to hot maybe? Use a rounded edge to forge on too for transition like that?
Other than that id have to look while you forge...are you on forging it forward on facebook? Join us there im one of the the administrators. Just use the word admin and ill see your work if you post it
Hey man don't sell your self short. I take about 50 of your type of bottle openers that I make and sell them for 10 usd each. Not to bad for a 4 inch peace of rebar.
damn straight man. im happy to hear that i can help out in some way shape or form!!! how do you like these though? think they would bring in some dough in your opinion?
Great tutorial. Have watched other leaf vids, but this one explained things much more clearly... thanks!
Whoop whoop winning!!!! Thank you
@@CGSmithing I still need to finish up that log splitter press you inspired me on. I have the material and have made the dies. I just need to weld the body on the press and the die holders on to that and get at it. Just been lazy with it. Hope that thing is still working well for you. If not, just lie to me because I'm already invested in it!
@@rroberts8501 nope still working like a charm. Did 6 damascus kitchen knives and a score of others with it. My only issue is the play it has thats all...but you are the only person that ill tell about it but im working on a 43ton press. Shhhhh
Very neat.
thanx spence!!!
Cute blaartjies😁😋😋😋
ag dankie tjomma
..Great job!! @7:45 did someone let the dogs out....?
hehehe i use that sound when i am screaming words in my head not meant for youtube...the drive hook one was the worst i think hahaha
I dig your tutorial. I sometimes have an issue with the leaf cracking right where the stem joins the leaf. I use mild cold rolled 1/2" round stock. I've narrowed it down to 3 possible problems; Over heating the steel, hammering when it gets too cold, and/or lack of experience. Do you have any thoughts or pointers that might help?
Hmmmmmm lemme think...forging while cold, having sharp corners there then forging it when its to cold...ooooooor waaaaaaay to hot maybe? Use a rounded edge to forge on too for transition like that?
Other than that id have to look while you forge...are you on forging it forward on facebook? Join us there im one of the the administrators. Just use the word admin and ill see your work if you post it
@@CGSmithing thanks for the insight. I'm not on that page. But I will be looking to be quick like though. Again, thank you.
@@CGSmithing I figured it out. The top corners of my anvil were too sharp. I rounded them off, and everything is groovy again.
@@dustincarlile5304 awesome!!!! I didnt even think of that because mine was rounded to begin with. Ill jeep that in mind too thanx man
What kind of oil do you use to blacken them?
Just cooking oil. Works good
Hey man don't sell your self short. I take about 50 of your type of bottle openers that I make and sell them for 10 usd each. Not to bad for a 4 inch peace of rebar.
damn straight man. im happy to hear that i can help out in some way shape or form!!! how do you like these though? think they would bring in some dough in your opinion?