spork01.gif (4564 bytes)
Spork
Demonstration by Bill Epps.
http://www.besmithy.com
May 3, 2000

Bill-Epps :
02:05:08

Tonights demo is a "Spork" It is a tool that was used by the "mountain men" in the 1800's so that they only had to keep up with one eating utensil.

Bill-Epps :
02:05:47

spork02.gif (3155 bytes)

spork03.gif (3735 bytes)

Bill-Epps :
02:06:58

We start with a bar of 1/4" X 1/2" about 4 to 6 inches long.

Bill-Epps :
02:07:18

spork03.gif (3735 bytes)

spork04.gif (2830 bytes)

Bill-Epps :
02:08:51

When I am making a fork, any kind of fork, I start by tapering the bar to a point. This makes it easier to split in the center and also starts the taper of my tines of the fork. It is easier to hit the center of a point that it is to gauge the center of a flat bar, at least for me it is.

Bill-Epps :
02:09:08

spork05.gif (3808 bytes)

spork06.gif (2806 bytes)

Bill-Epps :
02:10:48

With a hot cutter, I split the forks 1/2 on one side and 1/2 on the other.

Bill-Epps :
02:11:04

spork07.gif (3268 bytes)

Bill-Epps :
02:12:52

After I split it with a hot cutter, I take a good heat and clamp it in the vice and use a rounded end punch with about a 3/16" radius on the end and bottom out the end of my sharp cut. This cleans up the bottom of the split and saves a lot of hot rasping and grinding on the finished product.

Bill-Epps :
02:13:04

spork08.gif (2516 bytes)

spork09.gif (2875 bytes)

Bill-Epps :
02:14:03

Actually at this point I spread the tines out to where they are almost a "T" and finish drawing them to a sharp point.

Bill-Epps :
02:14:17

spork09.gif (2875 bytes)

spork10.gif (2998 bytes)

Bill-Epps :
02:15:17

I want to work the T out good and smooth and round off the sharp edges.

Bill-Epps :
02:15:34

spork11.gif (3359 bytes)

spork12.gif (2709 bytes)

Bill-Epps :
02:16:08

spork13.gif (3050 bytes)

spork14.gif (2585 bytes)

Bill-Epps :
02:17:09

I draw the tines out to where they are even (both the same length) this is harder than it looks.

Bill-Epps :
02:17:20

spork15.gif (3878 bytes)

spork16.gif (3684 bytes)

Bill-Epps :
02:18:01

Then over the horn we turn them back into the shape of the fork.

Bill-Epps :
02:18:18

spork17.gif (3819 bytes)

spork18.gif (2676 bytes)

Bill-Epps :
02:19:12

Using the edge of my hammer as a top fuller and the corner of my anvil as a bottom fuller, we start necking down and rounding up the stock right behind the tines

Bill-Epps :
02:19:39

This is done by tilting your hammer and hitting straight down.

Bill-Epps :
02:19:55

spork19.gif (3504 bytes)

spork20.gif (3349 bytes)

Bill-Epps :
02:20:47

Then I come over to the horn of the anvil and I close up the forks a little bit more.

Bill-Epps :
02:21:01

spork21.gif (3709 bytes) 

spork22.gif (3301 bytes)

spork23.gif (3146 bytes)

Bill-Epps :
02:22:25

Now I take a 1/2 round file give a couple of licks just to sharpen the points up and start the spread for the handle just slightly.

Bill-Epps :
02:22:39

spork24.gif (2678 bytes) 

spork25.gif (2807 bytes)

spork26.gif (3211 bytes)

Bill-Epps :
02:23:57

Before I spread the center, I usually make the spoon on the other end. I need to get my ducks in a row.

Bill-Epps :
02:24:21

spork27.gif (2753 bytes) 

spork28.gif (2686 bytes)

spork29.gif (3101 bytes)

Bill-Epps :
02:25:08

Now I start the spoon by hammer the corner of the iron back into itself and letting it spread. I do this on both sides.

Bill-Epps :
02:25:23

spork30.gif (2582 bytes) 

spork31.gif (2770 bytes)

spork32.gif (2557 bytes)

Bill-Epps :
02:26:52

Now, when I hammer it back flat (to 1/4" thickness), It generates a radiused end. Then I use my hammer as a top fuller, the edge of my anvil as a bottom fuller and start thinning and rounding the neck.

Bill-Epps :
02:27:05

spork32.gif (2557 bytes)

spork33.gif (3002 bytes)

Bill-Epps :
02:28:21

Then I use the cross-pien on the horn of the anvil to spread out and thin what will become my spoon end. The top of the horn acts as a bottom fuller and the cross-pien acts as a bottom fuller to cause the metal to spread and become wider.

Bill-Epps :
02:28:33

spork34.gif (2407 bytes)

spork35.gif (3047 bytes)

Bill-Epps :
02:29:17

Cross pien acts as the "Top" fuller, not the bottom fuller. Sorry. Can't hear to good tonight. Horn acts as the bottom fuller.:)

Bill-Epps :
02:30:11

Then using the heel of my hammer across the face of the anvil, I draw the stock down even thinner and out a point similar to a clip on a horse shoe.

Bill-Epps :
02:30:24

spork36.gif (2086 bytes)

spork37.gif (3413 bytes)

Bill-Epps :
02:31:38

After we get this form I use the file again just to round it up and smooth it up just a little. All it takes is a couple of licks while it is at a good red heat.

Bill-Epps :
02:31:53

spork38.gif (2149 bytes)

spork39.gif (3149 bytes)

Bill-Epps :
02:32:59

After it is cleaned up, we use a ball-pien hammer and a forming block (I bought mine from Kayne & Son) which works very well. (a wooden block will work also).

Bill-Epps :
02:33:18

spork39.gif (3149 bytes) 

spork40.gif (3293 bytes)

spork41.gif (2351 bytes)

Bill-Epps :
02:34:06

I clamp the forming block in the vice, use a ball-pien hammer to form the spoon.

Bill-Epps :
02:34:56

spork24.gif (2678 bytes) 

spork25.gif (2807 bytes)

spork26.gif (3211 bytes)

Bill-Epps :
02:36:37

Now at this point, after I have the spoon on one end and the fork on the other, I spread the center with a cross-pien and using the step of the anvil and the cross pien, I concave the handle portion slightly. come over the horn of the anvil and give the handle of the section a little bit of a radius so it fits the hand nicely.

Bill-Epps :
02:37:02

and it should look something like this. I am sorry for having this out of order.
Bill-Epps :
02:37:02

spork01.gif (4564 bytes)

Bill-Epps :
02:38:28

I do tilt the spoon and the fork upward just a little bit over the horn of the anvil so that when held in the hand the spoon and the fork are both level.

Bill-Epps :
02:38:28

Any questions???

bhtemple :
02:38:32

whats the overall length when your finished?

I-Wolf :
02:38:46

NICE Spork Bill--haven't seen one at any of the Black Powder meeting Ive been to atlest not yet :)

Pix :
02:39:14

Question, how do you keep the beans from dripping whilst sticking the meat???

Scotsman :
02:39:21

great job Bill and Sharon! it looks like it would sell great in places where camping and hunting is a big thing!

Bill-Epps :
02:39:27

It comes out about 8" long.

Bill-Epps :
02:39:52

You can only eat w/one end at a time, otherwise you get juice all over your face.

Bill-Epps :
02:41:07

This is a fun project. Takes about 30 minutes to make one. Sells for about $20.

bhtemple :
02:41:10

Could a 4" thick lead block be used as a forming tool for the spoon, or would it melt the lead?

Leah :
02:41:47

What size stock would you have to use in order to make it big enough to use when frying fish?

Pix :
02:41:59

30 min for who to make???:)

Bill-Epps :
02:42:37

Lead doesn't work too well. The hot iron will will cause the lead to splatter and get all over you as well as anyone stand around you.

Bill-Epps :
02:43:02

Leah, 1/4" X 3/4" X 8" long.

Uncle-Goodcrank :
02:43:41

Well Ill be durned. A spork, huh? Interesting

Tedd-Harris :
02:44:10

That helps a lot. I tried a fork once. Lost one of the tines and haven't tried it again. But I will definitely get some made, now. I made a carving knife for my wife, but put the fork on hold until I could get a good one made.

I-Wolf :
02:44:30

Uncle-Goodcrank where is Jackson calif near ?,northern calif heren

Bill-Epps :
02:44:33

By using that rounded punch, after making your split, will save you a lot of clean up time on your finished fork. This is something I do on BBQ forks as well, just to make the center of the tines smooth.

Tedd-Harris :
02:45:27

A fork to go with the knife would make a good Mother's Day present. :)

Bill-Epps :
02:46:05

Especially if she is a camper or a buckskinner:)

Leah :
02:46:13

When we camp, we either fry fish or barbeque, this would be a good way to cut down on dishes.

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