Jordy, I never write comments cause I'm a proud lurker but it is crucial that you understand how important you and your videos are to beginner blacksmiths like me. I appreciate the detail of your explanations and how well-edited the whole video was. Thank you for teaching me and others.
that was my thoughts exactly... i was hammering for 2 times as long as him the other day and only got MAYBE 1/3 of the work done (then again it was my first time ever hammering, but still puts it into perspective how much work i need to do on my "skills")
months of watching videos, this is the best by far showing everything. THOSE HAMMER BLOWS BRUH. such a small frame guy and DAMN probably causing tsunamis in the Philippines with those.
An INSTANT SUBSCRIBE my friend! Absolutely well done! Your explanations of each step of the process is genius and very insightful. I have made one knife, been working on my second for a hot year 😢 will finish soon (me hope's) I will check out the rest of your stuff. I have one video on making a fire poker. It's a little older and have since gotten way better. Keep hitting the metal and I will keep watching! Again thanks for the video, very informative and I will remember your teachings. - a Padawan learner
This is very similar to the way I prefer to forge blades, except I forge the tip back in the opposite direction. I like your saying -we are bladesmiths not knife maker's I need to post that in my smithy. Keep up the good work godbless and be safe.
did you edit the barking in on hammer strikes or your dog barks on every strike lol HAHA, but besides that maybe the best video on the internet of how to brute de forge a chef... THANK YOU
This is the first time I have ever seen any of your videos. I'm a very very newbie fromSouthernAlabama. I bought a forge but no place to set up. Do you have any videos on making san mai 12 in. blade, 6in. handle? I want to make a blade that can cut nails in half and remain razor sharp. I've seen a Japanese make one when I was in Ninjitsu training. Can you make one?
Once he got the steel streched and majority of the taper set in the spine, he focuses on the edge entirely unless straightening the blade. He moves steel SUPER efficiently. Once i have set MY spine, I work my bevels from the edge and slowly move back. It really depends on the knife and how much work you are going to do after. (Grinding, etc) I tend to keep everything nice and tight all the way through as much as possible but that is not everyone. It also takes me longer to get to where I want to be. (I make smiling straight razors, so not as much wiggle room as a big knife) When I do a bigger knife, I do the edge in sections like him BUT still slowly move back until I blend with the spine. I am generaly using the edge of the anvil to hammer my bevels instead of hammering across the anvil. But that is personal preference and style 😅 At the end of the day, if what you do works and gets results, you're good 👍
Really enjoyed this video, ive watched hundreds of videos online now, my forge is all set up ready to go i just havent made the jump yet. This video has pushed me closer to starting sooner rather than later. I never knew you needed to warm up the anvil, makes total sense after hearing it, im in the UK and its cold and wet 110% of the time so glad i know this now. Subscribed and looking forward to watching every single one of your videos. I have one question, you say about bringing the knife down to around 200 degrees, (Fahrenheit im guessing as youre US). If i dont have any way of measuring the temperatures. How long am i looking to get it A- up to temp, and B- cooled down enough. Same for up to temp on the normalising?
Jordy, I never write comments cause I'm a proud lurker but it is crucial that you understand how important you and your videos are to beginner blacksmiths like me. I appreciate the detail of your explanations and how well-edited the whole video was. Thank you for teaching me and others.
I appreciate that! I’ll definitely keep uploading
That is some serious movement in one heat. SUBSCRIBED.
Thanks I try really hard 💪🏼
that was my thoughts exactly... i was hammering for 2 times as long as him the other day and only got MAYBE 1/3 of the work done (then again it was my first time ever hammering, but still puts it into perspective how much work i need to do on my "skills")
Thats one of the best tutorials ive seen in a long time.Beautiful job.😎👍
months of watching videos, this is the best by far showing everything. THOSE HAMMER BLOWS BRUH. such a small frame guy and DAMN probably causing tsunamis in the Philippines with those.
This is awesome. Tempting me to fly down there for a course.
My shop is located on my family cattle ranch, feel free to camp out 🏕️
Thanks for the tutorial. Would enjoy seeing how you accomplish a forced patina. Handling methods for that style of knife as well.
I’ll make a video for sure 👍🏼
An INSTANT SUBSCRIBE my friend!
Absolutely well done! Your explanations of each step of the process is genius and very insightful.
I have made one knife, been working on my second for a hot year 😢 will finish soon (me hope's)
I will check out the rest of your stuff. I have one video on making a fire poker. It's a little older and have since gotten way better.
Keep hitting the metal and I will keep watching!
Again thanks for the video, very informative and I will remember your teachings.
- a Padawan learner
thank you for teaching me i am gonna make a knife now!!!
This is very similar to the way I prefer to forge blades, except I forge the tip back in the opposite direction. I like your saying -we are bladesmiths not knife maker's I need to post that in my smithy. Keep up the good work godbless and be safe.
Very helpful. Well done.
did you edit the barking in on hammer strikes or your dog barks on every strike lol HAHA, but besides that maybe the best video on the internet of how to brute de forge a chef... THANK YOU
Good information i am slowly getting into blacksmithing. But this video gave me confidence
You can do it!
Very accessible thanks
This is the first time I have ever seen any of your videos. I'm a very very newbie fromSouthernAlabama. I bought a forge but no place to set up. Do you have any videos on making san mai 12 in. blade, 6in. handle? I want to make a blade that can cut nails in half and remain razor sharp. I've seen a Japanese make one when I was in Ninjitsu training. Can you make one?
When forging bevels are you starting from center and move towards edge or is it other way around? You also do not touch the spine, right?
Once he got the steel streched and majority of the taper set in the spine, he focuses on the edge entirely unless straightening the blade. He moves steel SUPER efficiently.
Once i have set MY spine, I work my bevels from the edge and slowly move back. It really depends on the knife and how much work you are going to do after. (Grinding, etc)
I tend to keep everything nice and tight all the way through as much as possible but that is not everyone. It also takes me longer to get to where I want to be. (I make smiling straight razors, so not as much wiggle room as a big knife)
When I do a bigger knife, I do the edge in sections like him BUT still slowly move back until I blend with the spine.
I am generaly using the edge of the anvil to hammer my bevels instead of hammering across the anvil. But that is personal preference and style 😅
At the end of the day, if what you do works and gets results, you're good 👍
Do you have lead under your anvil?
Really enjoyed this video, ive watched hundreds of videos online now, my forge is all set up ready to go i just havent made the jump yet. This video has pushed me closer to starting sooner rather than later. I never knew you needed to warm up the anvil, makes total sense after hearing it, im in the UK and its cold and wet 110% of the time so glad i know this now. Subscribed and looking forward to watching every single one of your videos. I have one question, you say about bringing the knife down to around 200 degrees, (Fahrenheit im guessing as youre US). If i dont have any way of measuring the temperatures. How long am i looking to get it A- up to temp, and B- cooled down enough. Same for up to temp on the normalising?
Is that a copper wort chiller?
What Doug do for annnealing?
Heat to 1200 and cool in vermiculite