【大美乡愁】活动动态⑩“老手艺”打铁

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编者按

张打铁 李打铁

打把剪刀送姐姐……

听着这古老而熟悉的民谣,湖南省民协【记住乡愁】寻找湖南最美的”古村镇,老手艺“活动采编组带您进入即将失传的“老手艺”打铁。

【湖南日报】2014年6月16第三版报道

“叮、嘡,叮、嘡……”“叮、嗵,叮、嗵……”硬对硬的击打声;“呼哧、呼哧”的风箱拉捅声,旺得几寸高的火焰;这是许多上了年纪的人对铁匠铺的印象。

5月下旬的一天,雨中的小巷里传来了“嗵嗵嗵”的击打声,人们告诉记者,那是打铁。

在常德鼎城区蒿子港镇一个小巷里,记者见识了这家铁匠铺。

主人邱爱国,身着蓝布围裙,双手握着夹钳,夹钳里是一块烧得通红的铁块,让电锤击打着。他笑着告诉我们,拉风箱、甩大锤的方式早就改了,现在锻打用电锤,拉风箱用电鼓风机。

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邱师傅今天的活是“打菜刀”。一般人们印象中打铁的环节是“猛火烧——冷水淬——轻锤敲”。可邱师傅说,一把菜刀从切铁开始到最后上把,得经过切铁、焊钢、生火、锻打、成形、整口、淬火、调口、砂磨及上把共10道工序,目前是锻打。

邱师傅继续说,一般人看得到的,印象最深刻的也就是锻打。为何?确实好看好听。“叮、嘡,叮、嘡……”那叫“文打”,抢大锤的徒弟要跟着师傅的小锤像鸡啄米一样击打铁块;“叮、嗵,叮、嗵……”那叫“武打”,徒弟要抡开膀子,将那把几公斤的大锤甩得360度,重重地落在铁块上。“文打”一般用在器物成形时,“武打”则用在锻打阶段——即将铁坯打成器物的大致模样。在一般人眼里,打铁是气力活,“世上三行苦,撑船打铁磨豆腐”;铁匠是粗人,“铁匠做官,打字上前”啊!文学艺术家们则把铁匠作为审美对象,现代作家刘半农写了许多“铁匠诗”,其中一首为《拟儿歌——铁匠镗镗》:“铁匠镗镗!朝打锄头,夜打刀枪。锄头打出种田地,刀枪打出杀魍魉。”西洋也有《快乐的铁匠》的曲子。

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其实,铁匠活粗“艺”不粗。就像打菜刀,有三道工序学问颇深。第一道学问是生火,就是要将铁和钢糅在一起,好钢要放在刀口上。而无论是菜刀,砍刀,还是杀猪刀,加进去的钢是不一样的,得凭经验。第二道学问是“淬火”,按现代工业上说的就是“热处理”。这是道技术性极强的活儿——何时把铁器放入水里?在水里浸泡多久?这些都是铁匠必须把握的。淬火“老”了,铁器就失去了刚韧,用起来费力不讨好。淬火“嫩”了,铁器虽锋利但易损坏。如何才能恰到好处,这便是铁匠的真经了。淬火的火候极为重要,把握不好就会变酥变脆,用起来容易发生崩裂,这叫“崩钢”。淬火的用水也有讲究,必须清澈,水一弄脏,淬火后钢铁的硬度和韧度就会大打折扣……正因为做铁匠要讲究火候,也就奉太上老君为祖师——用八挂炉炼丹,火候不到练不成。第三道学问就是调口,按现在的说法是“精密加工”。打出来时,刀口参差不齐,得打平,功夫不好,一锉下去,就会崩掉一大块。打平后,还得根据刀的具体用途,用砂轮细细地磨,磨不好,刀口不是太钝就是太利了。

问起刀价,邱师傅说,卖50元钱一把。话题自然转到了过日子上。

邱师傅感慨地说,这手艺总怕要失传。他16岁开始打铁,上个世纪累死累活,总做不赢,现在却是生意清淡。为何?因为铁匠活大都被机器代替了,如菜刀、镰刀、铲子、锄头等都有机器压,产品比手工打的便宜得多。譬如菜刀,手工打的要卖50元一把,机器压的只卖10元。因为便宜,有些菜刀用个两三年就丢掉了,成了“一次性”用品。邱师傅说,其实手工铁器有个好处,烂了可以修——一把锄头,一把菜刀修修补补,可以用一辈子,或者用几代人。

记者的耳边一直回荡着邱师傅“一辈子”、“一次性”的话语,不由得深思:用传统铁器,不是更环境友好、更资源节约么?

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