<h1>Rebar Knife Forging </h1>
Create an awesome Petty Knife or Chef’s knife, made of steel rebar. Practice the basics of hammering, drawing, peening, and shaping.

June 11, 2020

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What do I need?

Tools: Rounding Hammer, Pin Hammer, Anvil, Forge, Tong (optional), Power Hammer (optional)

Material: 12/15mm Mild Carbon Steel rod

Step 1: Flatten the rod

Gauge the desired length of the pre-form.

Once heated, begin hammering from the top and slowly move down to form a spatula.

Make sure it is flattened to an even width and thickness.

Step 2: Draw out the Heel (optional)

If a power hammer was used in Step 1, widen the heel to even the width of the blade.

Hammer half the width of the heel. Then, turn the blade around to draw again.

Step 3: Forming the Heel

With the forged spatula on the soft edge of the anvil, hammer the heel.

Note: The hammer should be half on the anvil and half off. Do not create a dent between the blade and the handle.

Step 4: Upset the Heel

In the same position, hammer the top of the spatula into the anvil. The anvil edge will be interpreted on the heel.

Step 5: Tip

Place the stock close to the anvil edge. Angle the hammer and strike the top corner

This will cause the forged area to mushroom (see image below).

Lay the blade down to flatten the spine.

In order to achieve a sharp tip, repeat the process. Hold the hammerhead for better control.

Step 6: Finalise the Pre-form

 

The spine should be a continuous curve, while the edge is parallel to the handle.

The spine and edge should be straight to the handle, with an even thickness.

Step 7: Draw out the blade

Focus drawing 2-finger spacing at a time, starting with the heel.

Hammer the center, moving towards the edge & take notice of the thickness.

If drawing towards the edge has caused the spine to straighten (parallel to the handle), stop drawing.

Turn the blade over and draw towards the spine. Take notice of the thickness and length once forged.

Repeat the process for the remainder of the knife.

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