Making Ferric Chloride
Thanks for the idea and pics. I did a fairly good replica of your work at my guilds forge, but left it black and beeswax sealed the steel. I thought of burnishing it with a brass brush. Either way, it should go well with my wife's Renaissance Festival outfit.
I did both sides. They have the same stencil/pattern. I had the tang slightly elevated in the acid bath, so the side facing down wasn't sitting on the bottom of the paint tray.
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Jointed mild-steel necklace
How to Forge a Bottle Opener
Leather Belt with a Forged Buckle.
Simple Forge From Red House Bricks
How To Make A Bladesmiths Forge
Thanks. That's exactly where I'm at, experientially (beginner with some common shed tools and a little general knowledge). Going to take my first blacksmith class later this month.
I agree that it looks a bit large, but it's actually sanded into an oval shape and indexes perfectly in my hand. I wanted the handle and scabbard to be the same shape and cross section. I could have brought it down much smaller, but not so much with the scabbard. BTW, The weight left in the tang makes it balance perfectly at the guard/blade junction. That was a happy accident, not by design.
Making a Viking / Barbarian War Hammer
I just re-read this comment I submitted, and noticed all the spelling errors. I think I was drinking the mead when I typed it. :)
Sliding Barn Door
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Overlapping Tandem Barn Doors
Thanks. This is my first blade. I'm thinking of scaling down and doing a couple of tomahawks here once Spring hits.
Celtic dagger from a vintag...View Instructable »
I made a few of these. They also shoot some brands of dry dog food, so I can get the dogs running around the back yard chasing treats for exercise.
I forgot to mention you need to remove the nail polish with the remover once it's rinsed.
Viking Inspired Bearded Axe...View Instructable »
I made this, and it is fantastic. Took it to a party with a group of home brewers, and they said it was the best they've ever had. However, it over carbonated and the bottles started exploding. If you use champagne yeaste, let it ferment for 4 to 5 months. Or thart with a less resilient yeast (e.g., for short mead) and recast shampagne yeast a week or two before bottling.I also racked the mead twice. It came out very clear gold color.