HOT CHISEL AND FORGE TECHNIQUE
This technique works well on flat stock, saves time and is fairly easy to do. With flat stock, forging the point entirely can be a bit difficult because the end tends to buckle, fold, upset or mushroom, and you often get “fish lips” at the very point, especially when the stock is thin and wide. With this technique you can avoid and/or minimize most of those problems and still get the desired improved grain flow along the edge up to the point on single edged blades.
#1. Hot chisel the end at an angle and snap it off in a vice.
#2. Deburr and dress the hot cut end.
#3. Lay the back of the blade on the anvil and use a flat faced hammer to move the point down towards the anvil, at a forging heat until it lays flush with the anvil surface.
The "precision hand forged" (bevels included) blade.
More on forging, grain flow and directional strength, CLICK HERE.