. The 20th century toolsmith and steelworker; a complete, practical, and scientific book. re made from poor and cheap steel,consequently they are sold cheap. To make a butcher knife, use steel of about 75 pointcarbon. The proper size of steel to use for an ordinarysize butcher knife will be % by % inches. After theshape of the shank has been decided on, which may beflat, as a, Figure 28, forged or square as in Figure29. Now, for example, we make a knife 8 inches longin the blade. The first thing to do (after cutting offthe steel the right length) will be, take a chisel and cutoff at right angl
. The 20th century toolsmith and steelworker; a complete, practical, and scientific book. re made from poor and cheap steel,consequently they are sold cheap. To make a butcher knife, use steel of about 75 pointcarbon. The proper size of steel to use for an ordinarysize butcher knife will be % by % inches. After theshape of the shank has been decided on, which may beflat, as a, Figure 28, forged or square as in Figure29. Now, for example, we make a knife 8 inches longin the blade. The first thing to do (after cutting offthe steel the right length) will be, take a chisel and cutoff at right angles, as c in Figure 28, to form the crook the steel edgewise in a circular shape asFigure 28, the depth of the crook being about % aninch, then get a deep r^d heat half the length of theblade and draw to a thin edge, at the same time ham- TOOLSMITH AND STEELWORKER 81 mering evenly from both sides of the steel, beginningat b, Figure 28, on the inside of the crook, then heatthe other half, and draw the edge until the point isreached. The crook that was put in the steel edgewise. Piece of steel bent, drilled and pointed to makebutcher knife. has all come out and the knife is straight. Now flattenthe point, making it thin and a little wider than thebody of the knife. Never try to forge the point of theknife, but cut to shape with a chisel. Now take a verylow heat the length of the blade of the knife, and ham-mer equally on both flat sides of the cutting edge torefine and pack the steel. Now heat again to the samelow heat, but instead of hammering the cutting edge
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