In this video Ryan shows the technique he uses to Forge a Copper Ladle with a stainless steel handle. Using a coal forge, a little giant power hammer and a very old fly press.
Wow, I love your shop and the beautiful items that you create! I found you while watching Scott from Essential Craftsman, and I am very impressed! You create items that that are obviously functional, but are something that will be handed down from generation to generation! Hopefully I can make it up there and attend one of your classes sometime.
I found your channel through Essential Craftsman. Just wow Brother. Your shop and your product. Just wow. Can I come live in your shop and apprentice? 😎
Beautiful, neat, well-laid out shop with a wood heater - what’s not to like? Terrific fly press put to its appropriate use. Fairly cinematic filming, too
Great video today. Love ur work. Keep up the great craftsmanship and hard work my friend forge on. Love how you did this video. Can't wait to see ur next video.
Wait a second, you made a "wheatstalk" embosser for your fly-press? That's so baller and thoughtful aesthetically. Sorry to blow up your spot but I'm really enjoying your channel, thank you for sharing these videos
Thanks! No treatment. We just let them patina naturally. They darken up a bit and get a nice earthy copper tone. Can easily be polished back to shiny copper with a Brillo pad if you wanted.
i really love the way you work and all the tools you have, i have a little workshop also, but my question is, can you use it without any other process in the kitchen? whit hot sopu etc, I sow in other videos that must be a thin layer of other metal to prevent corrosion or rust.. thank you.
Hi, do you treat the stainless rod you use for the ladle? I have read about hot and cold bluing of stainless to protect the metal and also to give it a dark finish. Do you recommend cold bluing?
I do not coat these in tin. That is the standard for copper cookware designed to be heated up and cooked in. These traditional copper ladles have been made this way for 100’s of years. Unlined copper is completely safe for quick transferring of foods from one vessel to the next. Cheers
@@MrOldclunker when you call it butter I insist it's Full of fat... I don't think fat get rancid in 24 hours time .. all I'm worried about the food I ate all these years.. which have very minimal fat.. so blah blah... Blah blah...
