[TheForge] salty bricks and anvil restoration.

[Dan Brewer]

Salt is used by potters for glaze.  You might have enough left in the bricks
after washing them to glaze the bricks.  What does this mean to you.  Well
not much because refractory bricks are expendable.  They will be slowly
eaten away by the stuff in your forge.  The salt will just make it happen
faster.  For fixing your anvil use a temp stick to see what temp the anvil
is  It should be at about 450 deg F before you start welding.  To keep it
hot longer get a washbasin and some vermiculite.  Vermiculite is available
from Lowes in the garden department for about 20.00 for a cubic yard.  Use
7014 to fill in the big holes and 7018 to finish.  Grind as needed.  After
welding put in the wash basin and cover with vermiculite.
When you are done with the vermiculite put it in your garden.
Dan in Auburn Wa


-----Original Message-----
From: theforge-bounces at mailman.qth.net
[mailto:theforge-bounces at mailman.qth.net] On Behalf Of Robert J Hill
Sent: Sunday, April 30, 2006 2:32 PM
To: 'Sponsored by ABANA'
Subject: [TheForge] salty bricks and anvil restoration.

Todd, Ron and Bruce, thanks for the advice.  The bricks are drying in 
the sort of Seattle sun we have today.  There will be plenty of fresh 
water available for rinsing them off I am sure.
Ron, I am not sure what type the anvil is exactly.  I will try to post 
some pictures.  Maybe someone can help identify it.  It was on a farm 
in NH for many, many years.  The fellow I bought it from said it was 
his Grandfather's.  The chips taken out of the face are from some 
Coor's Light inspired good ol' boys trying to lift it over their heads. 
  Entertainment can be cheap I guess.
It was suggested to me, by an old school welder, that I build a fire in 
a decent size pit and bury the anvil in the fire pit for a few days.  
Let it burn down to a smolder, pull it out and make the welds with some 
hard facing rod.  Get the fire going really well again, bury the anvil 
and let it burn itself out over a few more days.  When it's cool grind 
accordingly.  The city of Seattle doesn't like open fires so I won't be 
doing this method.
As far as the fishing near the barge, believe me you wouldn't want to 
eat the fish in this water.  The natives sell their "wild caught" 
salmon really cheap but who knows what you're getting with the fish.
Thanks again for the help,
Rob Hill 
       

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