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Dipping my tong reins in water stopped my hands from cooking at the forge
I do a lot of heavy stock work and my tong hand was getting roasted no matter how thick my glove was. A guy at a hammer-in in Shipshewana, Indiana told me to keep a coffee can of water next to the anvil and dunk the reins every few heats. I tried it for one Saturday session and my tong hand stopped feeling like it was in an oven. The metal stays cool enough to grab bare handed for most of a 2 hour forging run now. You have to re-dunk every 10 minutes or so once the reins dry out, but it beats buying a second pair of gloves every month. Anyone else do this or is there a better way to keep the reins from soaking up heat?
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ninam765d ago
Water cools the tongs, not the reins. Reins dry, then heat up faster.
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