PROJECTS IN BLACKSMITHING 221 



treme end, then plunge in water to harden completely. It 

 may be well to temper each end separately. 



5) Grind chisel end of tool to a cutting edge, with ground 

 surfaces making angle of about SAW ON THIS LINE -^ 



60 degrees. If the flattened ?| x ~~] 



surfaces forming the chisel end __ 

 and the conical end are rough, 

 grind them smooth. All grind- J_ 

 ing should be done on an 



BlR.Cn OR MAPLE 



emery wheel if available; other- FIG. 225. Handle for 



wise, on a grindstone. Keep butcher knife, 



the tool from overheating and, possibly, burning if it is 

 ground on an emery wheel running dry, by frequently plung- 

 ing tool in water. 



192. The Butcher-Knife. The butcher-knife is made 

 from 1/16" or 3/32" tool steel, forged thin on one edge to form 

 cutting edge of knife. The handle should be made in two 

 halves, or, better, in one piece (Fig. 225), to be cut in halves. 

 The two halves of the handle should be held in place on knife- 

 blade when holes are drilled thru both knife-blade and handle. 

 Soft-steel rivets placed in each hole can be riveted down en 

 each side of the handle over a rivet washer, to fasten the 

 knife-blade and handle securely together. The knife-blade 

 is tempered by heating to dull red, plunging in water, or, bet- 

 ter, oil, and almost instantly withdrawing and allowing a 

 light blue color to draw to edge. The knife-blade can then be 

 ground for use. 



193. A Cultivator Shovel. This is sharpened by heat- 

 ing, forging and tempering in the general manner described 

 for the cold chisel or the butcher-knife. 



