Farm blacksmithing by Drew James M. (James Meddick) b. 1863

Author:Drew, James M. (James Meddick), b. 1863
Language: eng
Format: epub
Tags: Blacksmithing
Publisher: St. Paul, Webb publishing company
Published: 1904-03-25T05:00:00+00:00

cools; stopping altogether as the red color disappears. This hammering will probably spread the edge of the chisel wider than you want it, but do not strike it on the edge, as that will undo what you have accomplished by hammering it on the sides. The sides can be ground off or filed off afterwards.

FIG. 32.

Before trying to temper the chisel we will allow it to cool slowly and then file it to an edge. While it is cooling, try the following experiment, which will show you, more plainly than any amount of reading, the effect of heat upon steel.

Take a bar of tool steel, and after heating it to a red heat notch it on the hardy so that it will be cut nearly half off every half inch of its length for three inches. Now hold and turn it in the fire in such a way that the extreme end will begin to burn and throw off sparks before the last section or notch becomes red. This will require considerable care in handling and turning the piece in the fire. The different sections should now form a gradual scale of color, from white and sparkling (burning), down through the different

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