Hello. Such amazing skills. Do you let the steel get to yellow when you are tempering? I can not see well in your video. I would love to learn how to quench with water. 🙏🙏🙏
Bagi orang Iban atau pun kaum Dayak, Seseorang itu ada Anugerah oleh Tuhan untuk menjadi pandai besi bukan sebarangan. Macam Tuan Haji Yusof Sadali ini dia ada kemahiran tersendiri yang sangat ternilai. Macam saya tidak boleh membuat parang atau pun menyempuh parang sebarang.
"Anugrah oleh Tuhan" bahasa sederhananya ~> Bakat, jadi Mpu (master of blacksmith) itu tdk cukup dgn bakat saja bung, ilmu beginian itu ilmu pasti (metalurgi) semua orang bisa pelajari asal niat penuh kesungguhan, ulet dalam pelatihan pembuatan sajam, belajar teori lalu praktek kalau gagal pelajari lagi praktek lagi berhasil pelajari lagi praktek lagi sempurnakan lagi dan seterusnya, ilmu beginian ada sekolahnya (bisa formal, non formal, otodidak) . Kalau sudah menyangkut soal ilmu kepercayaan, mistis, dan sejenisnya lepas tangan dah saya bukan bahasan ilmiah itu 😀
Saya teringin sangat nk menuntut ilmu pandai besi. Parang2 lama byk kt rumah, ada yg karat, ada yg bengkok. Tapi saya hanya mampu grinder je untuk buang karat. Hehe
I missed a few of your episodes, i wanted to know about melting steel... i hear that i can melt it at 2000 c then pour it into ingots, but i cant just pour it into a sword shape, because it will be weaken. So, i want to know, can i still melt the stainless steel into engots, then hammer it into the sword, and it still will be hard? I seen that i had to smash the steel into a U shap, then put the weaker steel inside the U shape, and hammer it together to form the sword... but, will melting the steel in the first place weaken the steel by the end of the sword making? And what kind of weaker steel would you use? I am planning on finding and melting down scraps into diffrent grads of steel. Thanks for your info.
Bác này tôi dao- nhìn là biết dao sau này -xài rất sắc bén- và không dể bị méo lưỡi -vì đủ độ đỏ -không bị non dao-nhiều người tôi dao nung chưa đỏ điều- hoặc đợi nhúng vào nước quá lâu -sẻ mất tác dụng- khi cho người xài -vì bị non rất dể méo lưỡi dao
@@fiddykooro3541 Who's standards are you judging that by? Not all tempering has to be heat soaks in ovens for hours, that's to make soft tough blades from through hardened quenches. I use a mix of Japanese and European heat treating methods and for a differential hardened blade you can use Yaki Modoshi tempering method where there is no oven soak used, and it produces a blade edge much harder than any heat soaked tempering method used in western smithing. This method he used was just like Yaki-Ire / Yaki Modoshi except without using clay and using an edge quench instead to produce a quench line similar to a hamon. In Yaki Modoshi you just heat the blade up after quenching to around 160-180 degrees then do a second quench, which leaves the edge much harder than oven tempering at 400 degrees, which usually on carbon steels brings the HRC down to very low (57-58 HRC) Where this method similar to Yaki Modoshi will have a way harder edge around 62-64 HRC.
This water quenching methode will work only in mono steel knife. Everytime I try to waterquench Damascus or multi layer steel always get wrapped or kinked blade. Can anyone help?
@@oriontaylor6079 Thanks for your advice... Thought the same thing, oil based liquid supposed to be worked, except water. Maybe it's related to water thermal capacity properties, so cooling time are so aggressive.
Ive only ever heat treated mild steel with water. I think higher carbon steel has to be treated with oil. Something about the reaction being different due to a higher carbon content
Hi..if u put all straight to the water it will break or crack..that y put only to the edge.. the bright colur show the steel if hard compared to the dark colur is soft...
Hello. Such amazing skills. Do you let the steel get to yellow when you are tempering? I can not see well in your video. I would love to learn how to quench with water. 🙏🙏🙏
Bagi orang Iban atau pun kaum Dayak, Seseorang itu ada Anugerah oleh Tuhan untuk menjadi pandai besi bukan sebarangan. Macam Tuan Haji Yusof Sadali ini dia ada kemahiran tersendiri yang sangat ternilai. Macam saya tidak boleh membuat parang atau pun menyempuh parang sebarang.
Ada pantang2 ko bro.. Sbb bnyak kwan2 aku org iban ni mereka ada pntang2 trtentu.
"Anugrah oleh Tuhan" bahasa sederhananya ~> Bakat, jadi Mpu (master of blacksmith) itu tdk cukup dgn bakat saja bung, ilmu beginian itu ilmu pasti (metalurgi) semua orang bisa pelajari asal niat penuh kesungguhan, ulet dalam pelatihan pembuatan sajam, belajar teori lalu praktek kalau gagal pelajari lagi praktek lagi berhasil pelajari lagi praktek lagi sempurnakan lagi dan seterusnya, ilmu beginian ada sekolahnya (bisa formal, non formal, otodidak) . Kalau sudah menyangkut soal ilmu kepercayaan, mistis, dan sejenisnya lepas tangan dah saya bukan bahasan ilmiah itu 😀
Saya teringin sangat nk menuntut ilmu pandai besi. Parang2 lama byk kt rumah, ada yg karat, ada yg bengkok. Tapi saya hanya mampu grinder je untuk buang karat. Hehe
Mantaaap
That blower sounds like it's going to self destruct.
I missed a few of your episodes, i wanted to know about melting steel... i hear that i can melt it at 2000 c then pour it into ingots, but i cant just pour it into a sword shape, because it will be weaken. So, i want to know, can i still melt the stainless steel into engots, then hammer it into the sword, and it still will be hard? I seen that i had to smash the steel into a U shap, then put the weaker steel inside the U shape, and hammer it together to form the sword... but, will melting the steel in the first place weaken the steel by the end of the sword making? And what kind of weaker steel would you use? I am planning on finding and melting down scraps into diffrent grads of steel. Thanks for your info.
Ami 🌄🙏🙏🙏
Bác này tôi dao- nhìn là biết dao sau này -xài rất sắc bén- và không dể bị méo lưỡi -vì đủ độ đỏ -không bị non dao-nhiều người tôi dao nung chưa đỏ điều- hoặc đợi nhúng vào nước quá lâu -sẻ mất tác dụng- khi cho người xài -vì bị non rất dể méo lưỡi dao
tq abam yahya
He hardened the edge and tempered it after by laying it on the fire for a few seconds. Like it was nothing. That's experience.
DJ Eric Anthony thats amazing. i cant beleave how accurately he did that.
In order to pass the ABS mastersmith knife test you have to quench the blade just like this
Not a very good temper though. Wasn't a the right temperature for long enough
@@fiddykooro3541 Who's standards are you judging that by? Not all tempering has to be heat soaks in ovens for hours, that's to make soft tough blades from through hardened quenches. I use a mix of Japanese and European heat treating methods and for a differential hardened blade you can use Yaki Modoshi tempering method where there is no oven soak used, and it produces a blade edge much harder than any heat soaked tempering method used in western smithing. This method he used was just like Yaki-Ire / Yaki Modoshi except without using clay and using an edge quench instead to produce a quench line similar to a hamon. In Yaki Modoshi you just heat the blade up after quenching to around 160-180 degrees then do a second quench, which leaves the edge much harder than oven tempering at 400 degrees, which usually on carbon steels brings the HRC down to very low (57-58 HRC) Where this method similar to Yaki Modoshi will have a way harder edge around 62-64 HRC.
@@londiniumarmoury7037 You know what you’re talking about my friend.
Salam kenal aje ..saye di pontianak...name saye marzuki
Sekejap juga nyelupinnya hasilnya kan seperti itu. Nyimak satu propesi
what water do you use, to cool the iron?
just regular water..
This water quenching methode will work only in mono steel knife.
Everytime I try to waterquench Damascus or multi layer steel always get wrapped or kinked blade. Can anyone help?
try using warm vegetable oil
@@oriontaylor6079
Thanks for your advice...
Thought the same thing, oil based liquid supposed to be worked, except water. Maybe it's related to water thermal capacity properties, so cooling time are so aggressive.
Ive only ever heat treated mild steel with water. I think higher carbon steel has to be treated with oil. Something about the reaction being different due to a higher carbon content
What is mono steel exactly?
@@user-wh1st3hq9u what type/grade of mild steel..? AISI Gr.1xxx? Could you get hardened steel below 0.25% carbon by heat treatment?
Devadass
Hi. Where is this place? Malaysia or indonesia?
toklaut7 Malaysia
Jepux PisEy where in malaysia. Do u know?
Slm, why quench in water instead of oil? I hear water makes the 🔪 prone to crack/brittle.. Anybody? 🤔
Hi..if u put all straight to the water it will break or crack..that y put only to the edge.. the bright colur show the steel if hard compared to the dark colur is soft...
But, y water not oil?
Because a steel that survives water quenching is strong and hard as hell.
Even samurai is water quench
water quench is like harder level of quenching, but if done right it produce harder steel in some type of steel..
This is me making hamberger/