A very interesting and useful article to make is a toasting fork. The stock used can be spring steel. A disadvantage in using this steel is that it is too hard to work out a design on the handle. If one can weld quite well, the fork should have the handle made of soft steel and the balance of carbon steel. In doing this, the weld is the first thing to do while the stock is straight and full size. If one without much welding experience is to make the fork, it should be made of soft steel, and when finished the prongs should be case hardened. In making a fork of this kind, a piece of soft steel as shown in the drawing in [Figure 60] is used. On one end, the stock is enlarged a little, by upsetting for a distance of five or six inches. This end is to be used for the handle. The other end of the bar is then heated, and a hole is punched 1¾-in. from the end. The piece should then look somewhat like the drawing at A, [Figure 61]. In drawing out, the shoulder is hammered as shown at B, [Figure 61]. The shank (the part between the handle and the shoulder) is next drawn out. It should be a scant ¼-in. thick so as to finish to the dimensions given in [Figure 60]. Care must be taken to avoid getting too much stock in the shank. It is a very easy matter to get too much stock between the handle and the shoulder which, when drawn out, is too long. The prongs are roughly made by cutting the stock out as shown by the dotted lines in [Figure 61]. When this is done the prongs are hammered out to the correct size, allowing for finishing.
Fig. 61.
In [Figure 62] are shown reproductions of similar forks. The line shown running around the rectangular open parts is inlaid copper. A channel is sunken and the copper driven into it. In making the handle, the three oblong holes are punched while hot with a punch about ³⁄₁₆ in. by ⅝ in. at the end, making a series of punchings to cut out the holes. The holes should be small enough so that they may be finished to size with a file. Notice that the openings are not of the same size; but two short ones, with a longer one in the center, give variety. Notice, also, that the shape of the handle is in keeping with the long, slim shank and the slender, two-tine fork at the end.
Fig. 62. Toasting Forks, Spoon and Cake Turner.
Fig. 63.