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peter fontenla

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Everything posted by peter fontenla

  1. Hello everyone, to get in tune with the Christmas festivities I want to show you some pictures of a sword type XIV that we did a while ago, we named it San Miguel Arcangel. is 5160 steel, and is from a time before the class with Peter J so it turns out that the Pommel is a bit small for the geometric canons learned but I hope you like it.
  2. Mr. Alan, I did not know you were not working for a health problem. I am very happy that you can return to the ring. it is like the water that the fish lacks or the air that the bird lacks. I hope to see much more. regards! leonardo.
  3. You make it look easy, thanks for showing. very instructive, I look forward to the continuation, greetings, leonardo
  4. I love, beautiful work! in what measures was the distal taper? regards
  5. Hello everyone! Vorace is the other sword that we brought from wilmot, from Tannery Pond of the Sword Reflexions class of May of this year. It is made in 5160 steel following the directives of the class curriculum. the total length is 122 cm and the blade measures 96 cm. the weight is 1.6 kgs. hope you like. Sorry for my bad English
  6. What a beautiful poem, Joel !! thank you very much for it!
  7. Hello! this is The Moon's Daughter, a type XVIII b sword that we started in the May Sword Reflections class of Tannery Pond with Zack Jonas and Peter Jonnhson. finally we finished it. is a pattern welded sword. (1095/1070) the thickness at the cross is 6 mm and the width is 47 mm. The length of the blade is 94 cm and it is 118 in total length. is built following the guidelines dictated by Peter J for the class, many thanks to PJ, ZJ and the classmates for such beautiful days
  8. Congratulations Mathew !! you have to continue for more!, excellent place and companions, a big hug, leonardo
  9. Beautiful work and also super instructive. the way you soldered the mekugi is the traditional way ?. is very interesting !. thank you for showing, regards, leonardo
  10. Hello! I think you first have to trust if the clay does not fall right in the place where the blade was folded. If it were so and the hard area reaches the back you should normalize and Quenching again. If you try to straighten in that state it can break. If the hamon is even, you can heat the blade to no more than 200 ° C and straighten with hammer on wood anvil. That is the traditional way. Put the blade through the grinding machine and bite with ferric perchloride to make sure the hamon is still there. Sorry for my bad english, best regards, leonardo
  11. Hello Jesus! I am glad you like it. Thanks for the help and the inspiration. Greetings, leonardo
  12. Thank you very much for your concepts. If yes, the hamon is low, even if it is cooled in water. I think it was because the temperature was low (756 ° C). Later, after analyzing the material, the carbon content was only 0.45. It would have to be at least about 20 ° C to improve height. As little material we obtained did not make the selection for the carbon content and mix everything. I hope the next one goes better !! Thank you for comment, regards, leonardo
  13. Hello, for many years that I am member of this forum and very rarely I encourage to post in the. But wanted to show this wakizashi style shinogi zukuri forged in oroshigane, has 56 cm of sheet, has a thousand layers and was tempered in a traditional way. I hope they like it, little by little I'll go up some work if they like. Forgive my bad English. Best regards, Leonard
  14. Hello everyone. I do differential quenching in the traditional way, w1 steel in water at 760 ºC.I tempered below at 180 ° c. paying attention to changes in the curvature of the sword in the quenching. I started to take steps before and after. I was greatly surprised to find significant changes after annealing. in some cases are not as regular as the formation of sori. so that a sable tip I am a flamenco style! question: are common these changes?. there any way to foresee them or regularly? here I leave a diagram with measurements of variation of sori, from 22 to 14 mm. and a tip movement o
  15. Hi all, I differentially quenching in water, steels such as 1050, 1070, W1.water temperature usually is between 50-60 º c. and it appears that the sori, then depends on the thickness of the layer of clay placed on the back, if too thin, it sometimes takes sori reverse. I think it depends more on the insulation that we give to the composition of the clay, do you think? greetings, peter
  16. Hello Gyuri, sorry for the delay in the response. I think you're on track, as Shannon said, your recipes are very high shrinkage. the two ways of reducing this phenomenon is to place less clay and more sand. slightly increase the grain size but evenly. One third of clay and two of sand . or one of clay, one of kaolin and one of sand.You can use silicate or cellulose as deflocculant. the mechanism of action of honey or glucose is unknown to me, but increases greatly adhesiveness and flexibility. a little water in the mixture, less flaking, so prepare the dry parts, (sand and clay) and I add
  17. Hahaha! Thanks Manfred, that is the correct composition of the recipe. the proportions are 1 part clay (coffee cup), 1 part a fine sand, 1 part kaolin . to this must be added a tablespoon or two of honey and a tablespoon or two na silicate and water to reach the right consistency. after going to the oven to 200 º c half hour. when it smells like honey cookie is ready to go to the electric oven at 760 º for another half hour. thanks again, peter
  18. Hello everyone, my name is peter and I'm from Argentina, has long formed part of this forum but only now I have something important to share. this strip is really very good but no one so far suggested the use of honey or any other type of glucose in the mixture of clay. took many years doing tests with different recipes for clay, but the best result gave me the following:red claysandkaolinNa silicategood quality honey,Red clay is the binder, the sand gives body, it lowers the grain size kaolin, silicate is deflocculant (prevents contraction of the clay) and the honey gives elasticity to the mi
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