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Highly Detailed How to Forge a Knife step by step, hammer and anvil only no power tool
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- Опубликовано: 17 окт 2023
- Full length forge, not sped up. Highly detailed step by step instructional video of how to forge a Kurochi or Brut de forge chefs knife. No power hammer, no press, only hammer over anvil. Perfect distal tapers. Heat treating in a forge. How to bladesmith.
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thank you for teaching me i am gonna make a knife now!!!
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
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.
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")
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
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 👍🏼
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 🏕️
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!
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.
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?
What Doug do for annnealing?
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 👍
Is that a copper wort chiller?