Forge, Sharpen and Cook - Featuring the new Horl2 sharpening system
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- Опубліковано 6 жов 2022
- ** EXPAND THIS DESCRIPTION FOR MORE INFORMATION** www.horl.com/gb/en
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Watch Joshua De lisle AWCB walk you through the creation process with his welded and hand forged works of Art and Luxury items.
In this episode we forge an iron clad knife using a leaf spring clad with just simple mild steel and then sharpen the blade edge with the Horl2 professional sharpening system. we'll look into the blades properties, how it tempers and test its cutting ability on food, wood and metal as well as laser cut a wooden saya (knife sheath).
Horl2 website:
UK - www.horl.com/gb/en
USA - www.horl.com/us/en
EU - www.horl.com/de/en
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I do not recommend the chainsaw disc after a lot of feedback and watching this video: ua-cam.com/video/x1hf2UILN80/v-deo.html
I like to think I'm an experienced angle grinder user and haven't had any trouble 'yet' but I'm certainly more cautious after seeing it has been band.
I cried when you chopped those nails. Nice looking knife.
LoL. I'm as destructive as I am creative... Cheers J
I saw the 'Short' of this and I was intrigued to know more. The forging was interesting, and I have always favoured the power hammer over the hydraulic press ever since my apprenticeship as the college had both. The 'Horl2' sharpening system looks great and the result was most impressive. The induction heating brought back memories of the apprenticeship, there was a guy, we'll call Melvyn, who was accident prone and panicked when he shorted the induction coil and ran away, the instructor had a rule in his hand and flicked the shaft out of the coil. Very interesting post, thank you.
Thank you so much. Cheers J
Welcome back! I always enjoy watching your videos, regardless of my need for any of the products you use or make… Thanks for sharing as always 👍
And the food looks fantastic!
Thank you Ian. Cheers J
Great you’re back 👍😎
ticking away slowly. cheers J
Best cooking show ever! :)
Thank you. Cheers J
Josh, An amazing Job ! The last bit was hard to watch, That cookout looked amazing ! But its after midnight here, Now I have the Munchies 🤣
Lol. Thank you so much. All the very best. Cheers J
I have used professional knives from Germany, Switzerland, Italy, and the US in the meat business as a meatcutter, butcher, and boning beef and cow carcasses for more than 36 years. I believe that your knife performed as well as any of the best knives I have used. Thanks
Thank you so much Larry. I think I can refine the design a bit better and forge it finer but so far it has been working great. Cheers J
Josh this is genuinely one of the best videos! All the best themes - knives, craft, wood, outdoors, produce from the garden - brilliant 😊
Thank you so much. I was definitely very fun to do. Cheers J
love the knot keeper ,, thats a gem.
The sharpening system is pure genius ,, so simple once youve seen it.
Thank you Tom. There is beauty in simplicity and this blade has a lot of it. Not to mention it was entirely made from scrap material which I forgot to say. Cheers J
@@joshuadelisle yes ,,, simple is the ultimate in sophistication .
Good to see you still posting
Thank you Phil. Yep still lots more to come if time permits. Cheers J
Do look up Knives and Scabbards Medieval Finds from Excavations in London; most of medieval knifes from England were also forge-welded steel with an iron back. it's an incredibly old tradition, probably dating with the Roman or even with the Celts, and I think it's a way of saving on precious steel, and have a more ductile knife at the same time. The only lost thing is charcoal and labour. There are different configurations, you'll see it in the book, it's quite fascinating - it can be welded on the side, laminated in 3 parts (haha, sanmai), or even have a U shape with an insert of steel. You can probably find a digital copy of it.
Nice cooking 🎉
Quick tip from a bladesmith who specializes in culinary work lol. Kitchen knives need heel height for your fingers to fit under the handle on the cutting board. Also, handle ergonomics isn't quite the same as most think...as the standard grip should be a pinch grip, with other grips only being used in a secondary capacity.
For epoxy, I use 5 minute JB Clear lol.
Out of curiosity...what laser did you use? I have a 10w output (40w in) Neje diode...and I can't get it to really mark steel at all...though I can (with a LOT of high power slow passes) get it to do a weird shiny mark too. One the size of yours there might take a month though lol. I think, honestly...all it does is burns off the etched layer.
Thank you, good tips, I've just re marked my blade using a 40w xTool D1. It's etches in deep with a jet black contrast, see my latest video. Cheers J
Great to see your getting in to blade smithing, i use West System 650-8 G/Flex Epoxy Resin, not cheap but really good, never had a fail yet. a MDF , when made wheel on a bench grinder, is good for sharpening, although i use a cheap chinese knife shaper rig thing. 17 degrees is the rule of thumb for kitchen knife although i aim for 14/ 15.
Thank you. Yes I checked out some MDF polish wheel videos when doing some post research. I definitely give it a go on my next blade. Cheers J
Very impressive sir. Great video. Keep up the good work.
Thank you Eric. Cheers J
Thank you josh , your awesome 👏
Thank you so much, you're very kind. Cheers J
True craftsman well done mate.
Your very kind. Cheers J
Nice to see you back forging, even if it WAS a 🔪.
Thank you. It was fun. Cheers J
I've used several epoxies, and have settled on G/Flex as the one I use for knives. I find it's very strong, and forces me to be patient after glue-up because it's a 24-hour cure time. I still use JB Weld to secure steel to rocks for sculptural stuff, but the G/Flex works better for me on blades/handles.
That's a good tip thank you. I'll check that out. Cheers J
A new style of video, but very much appreciated! I learned some new things and got well entertained along the way. I will definitely consider investing in the sharpener as getting a nice even grind on my edge is a major weak spot for me. I checked the price and it is very fair for what you get. I can't comment on using a press while fire welding, I've only ever used a power hammer (to my shame I have never set the welds with a hand hammer on the anvil) I find the power hammer is pretty delicate if you don't get lead booted with it. I loved the 'chopped sticks' in the cooking section, it's many years since I camped and cooked and it looked like so much fun. Thanks JDL. Stuff like this makes youtube worthwhile.
Thank you so much. Im really glad you liked it. It's definitely good for the soul to be away from the noise of the world and enjoy the peacefulness of nature and enjoy good food. It's something I want to do more of these days and this was a good excuse to do it. Cheers J
Nevermind the knife 🔪 that steak 🥩 looked banging 😋 great video as always josh.👍
Ooh it was a spiritual moment cooking that steak.... I got the seasoning just right too. It's one of my favourite things spending time in nature and eating good food as I guess most people would agree. Cheers J.
Love it Joshua! Looks like a great bit of kit that, a lot easier than hoping to keep the knife at the same angle doing it with traditional stones. Keep it up mate and more nature please 😀
Thank you so much Nath. Yep more nature the better. It's a very convenient way to sharpen and especially to keep the blade maintained before and after use which saves a big job in the future. Cheers J
Joshua awesome video explaining this video. Awesome project. Very cool blade. In the future I plan on making a bottle Jack press and a hydraulic forge press. Can’t wait to see more videos soon. Keep up the great craftsmanship and hard work my friend. Forge On. Fab On. Weld On. Keep Making. God bless.
Thank you always for your kind encouragement. God bless you also. Cheers J
@@joshuadelisle your very welcome As always. Thank you so much sir.
Metal wizardry followed by a big lump of beautifully seared meat. Wonderful
Thank you. It was delicious. Cheers J
Phosphoric acid is better at mild rust prevention than etching damascus in my opinion. Ferric chloride is both cheap (especially so as a powder you mix yourself) and effective as a first pass, then after a rinse, placing the near-final knife in warmed, reconstituted freeze-dried coffee (the cheaper the better in this instance) which leaves a well-defined, lustery finish on the differential metals.
+1 for JB weld just because convenience, but as I tend to have various resins around for composite work, a resin+pin is my preferred scaling method. There's also a few 3M and Henkel products I have around as adhesives that bond incredibly strong for composite to metal, plastic to metal or wood to metal. They are not cheap however, and the project needs to justify their use. PC-7 is good for both typical epoxy resin jobs, but as it's filled and a sight thicker, you can repair an absolute ton of materials. It cures concrete-hard, sands well and will take a tap thread if needed.
Add: Genuinely impressed with the Horl and it's brilliantly simple job of stoning a blade. One of those "Why didn't I think of that?" moments.
Excellent advice, thank you. Cheers J
Another vote for G-Flex. Cutting little teeth in your tang will also help with retention. Ideally the slot in the handle should be slightly rough inside too, this way once the epoxy cures, its essentially locked by the uneven surfaces of the tang and slot.
I'll have to get some and test it against JB weld. I maybe able to get a hoist scale to test the breaking weight. Cheers J
@@joshuadelisle its main benefit is the slow cure - long working time. That said, a lot of makers use a product called z poxy with a 30 min cure whereas g-flex has a setting time of around 7 hours and full cure in 24. Strength wise is never let me down
@@mrstephenporter that's good to know. Thank you. Cheers J
I enjoyed watching this from a a blacksmith making a knifes perspective, Ive used a few epoxies and also settled on gflex, its also easy to blend into a handle as its a neutral colour, I also press fit my bolsters and you can cover up a slightly undesirable fit by peining the whole face if neccessary. On a kitchen knife for super slicey I grind down to a zero edge before sharpening as fine as I can fit in my turkish made knife sharpener whos make escapes me at this moment. 3000 grit is enough to get a rainbow with a carbide stone. There were also other points but your knife was considerably better than my first attempt 🙂 👊 spot on
Thank you. I've certainly learned a lot and will improve on the next one. Cheers J
He has more then metal quality’s
Hi Josh loved the video its one of your best im in the proces of getting all the materials and equipment for making a hot press as my neigbors wouldnt be happy if I had a numatic hammer lol just one on the test cutting through the nails these look like hardened nails not just standard mild steel keep up sharing your tips very much appreciated
Thank you David. I'll be installing my fly press soon. I may put a motor on it too. That way I can operate it by a foot pedal and have both arms free. It's a big one and I got it for £170... A press is still on my to do list though
Cheers J
@@joshuadelisle I used to have one but at the time didnt have a use for it but following you on u tube I wanted to have a forge plus do some casting wish i had held on to it now Doh!
What a great knife, all the processes and more than capable of what it was intended for. I don't know of any profession that uses knives to cut anything like steel nails or any other metal
Thank you so much Wayne. I love it. although I think I can make it much better. hopefully I get to make another video on my next one. cheers J
Nice! Conventional wisdom is that a sharp corner at the blade handle transition like you have there will concentrate stress and be much more likely to crack at that point. If you round the transition slightly with a file or something, it will spread any stress out and be stronger.
Your right about that. Definitely something to add to the next design. Cheers J
I've never used anything but gorilla glue epoxy on my knives, but of course that means I have no idea if its actually better or worse, and I totally agree with you on disliking blade smithing due to all the grinding work, I'd rather forge things out, but that's just forced me to get better at smithing things to shape and using my material more fully I think
Thank you. I watch a review on the best apoxy glues and gorilla glue, which is what I used to use, came out last and JB weld came up top which made me switch. I learned a lot forging this knife and would probabbly forge another to be finer and will get the material estimation tigher so less wasted material. cheers J
There are very few kitchen knives that could really cut nails any better than yours does so I think you did a great job and your outdoor cooking look delicious
Thank you. It was delicious. Cheers J
Hello Joshua! I'm so happy I found your channel! I was searching for the Scheppach bandsaw review and I came across your video. Bought the saw and I will make a video on it to. But I was intrigued with your video and I had to check out your channel and I must say that it's a sin you don't have a lot more subs! I binge watched almost all of your videos :D and when i get a new tig welder i will buy and make some of your sculptures! Witch one would you recommend for a first project? And this knife is gorgeous. You are a master blacksmith! Thanks for sharing and I hope to see a lot more of your work! WT
Thank you so much your very kind. I'll be doing another video on my horse again soon with as much description as my stag and long horn. I have lots more to design when time allows. All the very best and I hope I can continue to deliver better content for you. Cheers J
Lovely blade mate, how are you finding using the charcoal to forge with? I’ve just managed to buy 50kg for £25 locally and have had a quick go with it in the hand crank forge seems to heat well
Thank you, I love it, it burns clean, heats well and cheap to produce. You need more volume compared to coke fuel. A hand crank forge is on my list of projects for the future. Cheers J
Only issue I can see with the Horl sharpening system is that there are no flat surfaces in the wild to use it on.
I use my chopping board when in the woods covered with the cloth on my lap. Only needs to be big enough to hold the blade and comfortably sit in my lap. I always take one for food prep anyway. Cheers J
Haha "did not stop me having a second go"
I thin you did rteall fine for being a quick test knife and it will out perfom any cheep superstore knive. No I started to bladesmith about 3y ago and built my self a stand press from a 7,5t wood clever. Yes I would liked to built my self a power hammer as well, but I will focus on a 20T press since I like to make damascus/pattern-welding and therefor the press is better. and then I actually like to hand hammer the shapes. makes me fell more like a smith even if Im an digital system architect for living.
Now even if you get it up to temperature with the induction it is also about holding that heat for some time to get the crystals to align. this also goes for tempering where longer holding times will help with edge retention and durability. but I guess you know all these things as a prof.smith. I started of doing all that in my gas-forge, then I built my self a oven! -And I got a significant quality increase.
Good start and a good video!
Thank you. Bladesmithing is still very new to me and heat treatment and metallurgy isn't something I've studied a huge amount despite 15 years forging. I think I would like to do some more tests and try different techniques and compare the results with the same material. What I'm looking for are acceptable results using readily available materials that I can get cheap/free. However I will try doing another iron clad without tempering to see how brittle the blade is with a soft laminate layer. Cheers J
Check you out! Knife making can become very addictive, especially when forging different styles. Hand forging is mastered with good fundamental understanding of how to maximise the impact of each hammer blow through utilising various areas of the anvil and hammer. I personally think if forging is your thing, you should try forging an array of basic blade designs
Thank you Dan. We'll see where this journey takes me. Cheers J
👨🏻🍳 *This Time on Joshua Cooks* 👨🏻🍳
👨🏻🍳 “Today we’re cooking ‘Jamaican Jerked Chicken’ that means we’re going to need our chicken breasts Very thin, so …it’s over to the Power Hammer”😈
👨🏻🍳 “Lest you think we’ve forgotten our Beef eaters, in addition to chicken I’m also preparing some Steak Fajitas. Now; most people prepare their steak into thin slices BEFORE cooking. I don’t like to do that, I think it has a tendency to dry out the meat when it’s cooked. As you can see, I’ve chargrilled our steak to medium doneness. We could go ahead and start cutting it into strips straightaway, but I prefer my beef nice and tender. Now, we Could use the power hammer like we did for the chicken, but that’ll make a mess and we’ll lose all of the natural juices from the meat. I have a New piece of Kit I’d like to show you, so follow me….
👨🏻🍳 This, my friends, is the ‘Meat-Musher 9,000!’ …if you’re saying to yourself 🤔 “But Joshua, that’s just a Hydraulic Press”🤨
👨🏻🍳 You’re absolutely correct! For this application I’ve installed my custom ‘meat-tenderizing dies’ …if you look closely you’ll notice the lower die has grooves between the tenderizer dimples; what those grooves do, is allow us to capture all of those Delicious Juices released during the tenderization process. (we’ll add those juices to our fajita spice marinade to enhance the flavor 😋)
At least that’s how I envision it would go.🤷🏻♂️
I think I’d actually pay a monthly subscription fee to see that!🤩👊🏻
Lol I want to see that too. Hmmm.... I'll have to think on that. Cheers J
🇬🇧 🔥⚒️❤️
Diabetes in a bottle 😂😂😂
👍
Nail and bolt cutting is a stunt and none of the knives used for that stunt are ground to 15° . You either grind a section to work like a cold chisel and leave the rest ground like a knife or you use sleight of hand and show beautiful cuts with a knife and slip your knife shaped cold chisel out for the nail/bolt cutting.
I'm not that smart with photography. No trickery here. It is what it is. I can even do the test again live or in person. Cheers J
I just payed 1300euros for 1 ton of coke including tax and delivery.
How expensive would that be where you live?
Yeah it's about £1000 + VAT per ton. You have to use a lot more volume of charcoal in comparison but costs me time only. Cheers J
Don't use those chain saw grinder blade they are so dangerous. Kutzall shaping disc so much safer no kick back and will last so long.
Thank you i'll consider those alternatives. cheers J
If you haven't seen it, watch the review by Stumpy Nubs from about a year ago regarding the chainsaw angle grinder discs.
@@gremnutl Thank you that was the video I was try to reference. I just could not remember the creator.
@@gremnutl I'll check it out. Cheers J
Chainsawdisk = Disk of Doom!
Never-ever-ever buy one of these! They are pure horror and the most fastest way to hospital! (if you are lucky!)
They catch far to easily a strip of your cloth, eat it up and make their way to your face!
But enough of the horror!
You did an amazing job with that knife!
Thank you. I appreciate your concern, it's definitely a tool that requires a lot of respect when using. Cheers J
Holy crap the Horl is £159!! I could net care less what wood it’s made of that’s ridiculous for a honing stone..great video though..
They've gone up.... I think in general chefs like expensive sharpeners to go with their very expensive knives. I'm going to test out the MDF wheel Sharper with some scrap MDF soon. I don't know if you've seen those before but they're simply a MDF wheel on a bench grinder with different grades of honing soap, very simple but appears to be very effective and cheap. Cheers J
That sharpener isn’t great for a long lasting edge. You want the striations from sharpening at 90 degrees to the cutting edge to stop bits breaking off the edge. A sideways along a stone, or a Tormek for mechanisation.
I'll consider that. Seems to work well so far. I think the final strop helps with the striations as you say. Cheers J
@@joshuadelisle - A Tormek is a lovely thing to have if you can bear the eye watering price. When I got mine they enclosed a pack of band-aids as some kind of Swedish joke. I laughed when I unpacked them. The very first thing I sharpened and honed was a wood chisel (that’s mainly what I got it for). I immediately sliced my finger on it! 😂😂🤣 Sharpen kitchen knives like surgical scalpels!
@@alexwade9921 nice! I'll look into that. I'm also interested in honing with an MDF wheel and honing wax as they're very cheap and look extremely effective. Cheers J
I was surprised to see you cooking and eating meat, I thought you were vegetarian
I was Vegan for 3 years... I changed to eating locally produced organic food. I also see now how live stock can work well with sustainable farming practices. We want our own sheep for milk (yep) wool and meat eventually. My thoughts are that to eat locally produced and sustainably is too difficult with vegetables alone in this climate and being part of a complete eco system is the way forward which involves animals eating each other unfortunately. I think there are flaws in the vegan mentality and vegetarianism still involves the death of an animal just indirectly. Steak though.... Cheers J
please stop cutting paper as a serious proof for a sharp knife! Every idiot can sharpen a cutting edge to cut paper with it! please cut raw fish into looking through thin slices.
I'll do that. Thank you. I was tempted to do the old arm hair shave but if I'm honest I just think that's gross especially with my hair. Any specific fish you recommend? Blue fin tuna I guess would be a bit of a challenge so something I can catch my self would be more suitable I believe. I learned a lot doing this and already see how I can Improve the design and process. Cheers J
@@joshuadelisle i would appreciate that! I've got an idea for a single bevel Yanagiba in gomai. backside 1m radius, cutting edge side 12°. to grind as less as possible material off, an avil with the radius is needed. it will also be differential hardened, to recieve not just an optical but a usefull Hamon! if you're interrested, we should talk. we also make sure if this will be a blade for a right handed user, or a leftie! ;)
@@smrettpecca that sounds awesome. Do you have Instagram?
@@joshuadelisle yes look out for Jürgen Böther. my Avatar is a German Sallet.
shaving.
You know what I heard, tomatoes came from the Americas. So Europe didn't have tomatoes until when? 1500s? Which means that Italian food as we know it is relatively modern.
Only found one person //company in the UK ( via facebook) that was willing to make me a press circa 24 ton, and he wanted £3000, the colin furze hydraulic press build was half that price but i dont have the skills , if you ever come up with an affordable press i will buy one , i had to sell my power hammer before i even assembled it as it was to tall for my residential garage and would have been to loud anyway , if you got any ideas to get us a press each im all ears ......I taught knife making for 2 years for the bushcrafters via facbook, gave up when i got sick of BS people that called themselves custom knife makers cos they could afford £75 1x24 inch belt grinder from Axminster lol , there are prob 50 of these people in your comments right now !! anyway 2 part epoxy is fine never had a handle come off in 100+ knives BUT i always used pins and a full tang . PS my name is lyndon lol
Thank you Lyndon. I'll certainly let you know when I build a press, it'll be as affordable as I can make it for the most power and safety because why not. I may try and design one that doesn't require welding as I know a lot of people can't do a structural weld. So maybe large high tensile bolts or hot rivets for most of the build. All the very best best and catch up soon. Cheers J