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Adriaan Gerber

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Everything posted by Adriaan Gerber

  1. How do you test your blades to see if they are correctly hardened and tempered? I want to get better at this. I was testing a cleaver by sharpening and then pressing the edge hard against a piece of brass. If it broke out, it would be too hard. It it bent out and stayed there, too soft. If it bent and returned to place, just right. Then I hammered a piece of 1/4" mild into the edge. It cut the steel but deformed the edge. Too soft. In another place it broke the edge, too hard. Am I on the right track? Specifically chef knives and cleavers. Any help would be appreciated.
  2. Thank you, Alan, never in a million years would I have thought to NOT hit harder
  3. I have a guillotine type fullering tool but I struggle to make the fullers evenly, even though I alternate edges, often one side is deeper. Why would this happen and how can I fix it? Thank you
  4. It was spur of the moment thing, I wanted a double-edged, single bevel pattern-welded dagger. Big mouthful I did end up hammering out the mild and it straightened a bit but because of the bevels, most of the mild was gone. So not enough to straighten it.
  5. So I did something kinda dumb. I welded a small billet with mild steel one side, high carbon the other. I knew quenching in water would bend it towards the mild and that it is possible?? to straighten by hammering the mild thus stretching it. Comical moment when the blade bent dramatically inside the forge! Of course, its a bi-metal. I tried several things to get it straight after quenching but no. My question is, what could I have done? Is it possible to do this with blades? I know kiridashi and chisels are different, but I wanted the same idea just along the whole blade length. Thanks guys, Adriaan
  6. Once you have tiles cut off the end of a bar of damascus, how do you weld them together? I have tried welding them to a sacrificial plate before forge welding but the joints have never been very good. Any body that can give a few pointers?
  7. Cold water on a hot surface trim.61C8DD5E-8790-4C58-9996-C4B969B96C9C.MOV
  8. I would say its the executioner's felling axe
  9. One of my latest ones, big boy blade
  10. The axe on the right has been sold. Thank you
  11. Thanks guys, it really means a lot to me
  12. Thanks Alan, I'm making a comeback
  13. Mild steel bodies with bearing races edges forge-welded in. Done without powertools, my poor arm
  14. 3 Fighting axes inspired by the Viking style. Mild steel bodies with bearing race edges forge-welded in. $175 each. Email adriaang66@gmail.com
  15. Fellow ferrophiles, Just one of my latest projects: Viking bearded axe with mild steel body and high-carbon steel edge welded in. Length of axe head 6 1/2" with a blade length of 5". Overall length including ash handle is 13". Total weight exactly 2 pounds. Included tooled, handstitched leather sheath. More pictures here: http://www.adriaangerberknives.com/dosaxe_1.html Adriaan
  16. Fellow Ferrophiles, I finally have money for a press and I've decided to buy a built one instead of building it myself. Any recommendations for a fast forging press? I'm in Maine if that makes any difference. Much thanks, Adriaan
  17. Last chance if anyone's interested, bidding closes in 4 hours and high bid's only 99c : http://www.ebay.com/itm/170983387798?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1558.l2649
  18. Fellow Ferrophiles, I have a number of BLADE magazines for sale, there are 41 in total and I'd like to get rid of them as a group. I have 4 from 1998 9 from 1999 8 from 2000 6 from 2001 1 from 2002 2 from 2004 9 from 2005 1 from 2006 and 1 from 2007 All in good condition. I'd like to hear some offers, cash or trade welcome. Here's a picture: Happy New Year to all, Adriaan
  19. That is just beautiful. I love the carvings.
  20. Fellow Ferrophiles, With the holidays upon us and the recent tragic happenings in the news, I thought I'd post this decadent chocolate pudding recipe from my childhood in South-Africa. Peace to all, Adriaan Liquid Love recipe sauce: 1 cup boiling water 1 cup sugar 1 tbsp. cocoa stir until sugar has melted dough: [A] melt together : 250 g butter and 2/3 cup milk beat together : 3/4 cup sugar and 1 egg mix together: 1 cup flour 3 tsp. baking powder 2 tbsp. cocoa mixtures A & B Pour sauce in ovenproof bowl and pour dough on top. Bake covered for 1/2 hour at 325 F until top looks like chocolate cake.
  21. Thanks, guys. A while back there was a rash of mailbox bashings that might have affected my work
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