How we made a Honey Knife.
Some of our readers will perhaps remember the trouble which we had last season in uncapping cells preparatory to the use of the Honey Extractor. In justice to Mr. Baldridge we will say that the knife which we received from him was found, upon trial, to work very well—much better, in fact, than we expected. Our only trouble with it, was to keep it in cutting order. Still, we find that a knife for this business does not need to be kept so extremely sharp, if it be kept hot while in use, by occasionally dipping it in hot water. In shape we think this knife about what is wanted.
As two knives are found very convenient, one to be heating in the water while the other is in use, we concluded to try our hand at making one and succeeded so admirably that we will give a description of it, and the manner in which it was made.
We first took an old scythe—an article which can usually be found on every farm—and, with a cold chisel, cut a piece out of the straightest part, of such length as we wished the knife to be. This was then laid upon a block and cut lengthwise about three-fourths of an inch from the cutting edge. It was now taken and ground down smooth upon the back and ends, and the edge ground off at the ends a little in order to straighten it. It is then fitted into a suitable handle. You thus have a knife of whatever length you choose to make it, which may be ground very thin and will yet hold an edge well. The whole time occupied in making it, need not exceed an hour, provided the assistance of a second person can be had in cutting out and grinding. It will present a much neater appearance than one would think possible when commencing the job, and will I think give perfect satisfaction.
Of course the style will be governed much by the ingenuity of the maker.
Since writing, the above, we have received the August number of the Bee Journal, and in it notice the advertisement of the National Bee Hive Company, of which Mr. Baldridge is Secretary. It says—“no wrought iron knives for sale, in fact never kept them, nor sold them. Liars will please to take the hint.” Indeed! I sincerely hope they will. Now, in justice to myself, I must say a few more words in regard to that knife, which we have already spoken about in this communication. When we received the knife last fall, it was shown to a person whom we thought a competent judge of metal, and was unhesitatingly pronounced—well, anything but spring-steel, as it could readily be bent into almost any shape, and would so remain. However as its quality was not mentioned before the purchase; and as it has been found, on trial, to work well enough for all practical purposes, when rightly used, I suppose we ought not to have said anything about that part of the transaction. The difference between the “best quality of wrought iron” and the lower classes of steel is so slight that, to separate them, would be like naming the hour that sweet cider becomes sour. Iron is used in three states; as crude or cast iron, as steel, and as wrought iron, the difference only depending on the relative amount of carbon with which the metal is combined—cast iron containing a larger proportion of carbon than steel, and steel more than wrought or malleable iron.
I have nothing whatever against Mr. Baldridge, this being my first dealing with him; and my only excuse for writing as I did (A. B. J., vol V., page 18,) is that, after waiting, and watching the post office, so long as I did, and finally receiving a knife—too late for use—which did not then come up to my expectations, I felt considerably out of humor, and told the whole story, when perhaps I should have kept mum and “swallowed” it all, as he had not advertised knives for sale, his reason for not being more prompt, may be that he was obliged to invent and manufacture it, after it was ordered. I have no doubt that parties ordering of him now, will receive knives that will give perfect satisfaction.
I. F. Tillinghast.
Factoryville, Pa., Aug. 5, 1870.
[For the American Bee Journal.]