Simple technology for pouring water on the anvil, takeno mizusashi (竹の水差し) made from a piece of bamboo.
Forging with a thin film of water on the anvil and hammer prevents forge scale or oxide from being hammered into the surface of the steel. The hot steel instantly vaporizes the water and the resulting steam explosion blows the scale off of the work, keeping it clean as it is worked. This type of bamboo scoop is a traditional style tool for evenly applying water to the surface of the anvil or the hot steel. Read more about the process of making one.
Traditional Japanese swordsmithing hammers have rectangular eyes with no taper. The handles are not wedged but are held in place by a compression fit involving careful shaping, hand forged wood, and soaking in water. The wood is shaped a couple of mm oversized, compressed by hammering, and then… Continue reading
The first night turned out to be quite an event as there were three forges and six blacksmiths/strikers operating in the museum workshop. Thanks to Tim of Reforged Ironworks, and Josh for their energy and charcoal chopping to get the forge up and running, and their assistance swinging the big sledges to finish drifting and shaping the smaller hand hammers as the first preparatory projects in the charcoal forge. Read more about the museum forge project or watch a more detailed demonstration of lighting fire with bamboo.
Charcoal is chopped and then processed through four sizes of screen, the largest is for tanren, the second for hizukuri (I tend to use the largest for hizukuri as well and keep the second size mainly for yaki-ire), the third size isn’t useful in daily forging activity but… Continue reading
Traditional Japanese swordsmithing forges are fueled by softwood charcoal which is first chopped, screened, and sorted into several sizes for different stages of the forging process. The “furui” (篩) or sieve is used to separate different sizes of charcoal during the sumi-kiri process. This one is the smallest mesh of the four, made from window screen, and saves the fines for the charcoal bed and allows the powder to fall through. See the whole museum forge project here.
Traditional Japanese swordsmithing forges are fueled by softwood charcoal which is first chopped, screened, and sorted into several sizes for different stages of the forging process. The winnowing basket shaped “mi” (箕) is used to store and move charcoal between screens during the sumi-kiri process. See the whole museum forge project here.
This forge is a scaled down version specifically geared for tanto and smaller knives but has a removable spacer to allow for a larger fire when needed. Details about traditional measurements and clay mixtures here.
Building western Canada’s only full-sized traditional Japanese style swordsmith forge. See the whole process and more video here.
A Japanese swordsmith style anvil made from junkyard scrap. The two side pieces are cast steel or iron John Deere 8255C rear counterweights from a shovel dozer. They weigh about 200-240lbs each and measure about 2 1/8″ x 14 3/4″ x 25″. There is a ‘T’ shaped face and stem that extends to the ground between the plates made from welded spring or tool steel and weighs about 70lbs.
The face is about 1 3/8″ x 6″ x 15 1/4″ and has a pritchel hole in it and a sharp edge for cutting on one corner. The combined weight of the plates bolted onto the face and stem should be between 475 and 520lbs. The finished anvil should sit 7-7.5 sun from the ground or from the seat height. See the whole forge building process here.