PLEASE NOTE THE THE CLASS FORMAT HAS CHANGED: WE WILL FORGE AND HEAT-TREAT OUR KNIVES ON SAT-SUN, AND MEET THE FOLLOWING SUNDAY FOR THREE HOURS TO ATTACH THE HANDLES AND HAND-HONE THE KNIFE. IF UNABLE TO ATTEND THE WRAP-UP SESSION, SPECIAL PROVISIONS CAN EASILY BE MADE.
A knife is perhaps the most basic, elemental tool, and a good chef’s knife will make a big difference in the kitchen. Forged properly from a good carbon steel and ground and honed to a razor edge, the Japanese-style blade will give many years of reliable, versatile service. This will become the blade your hand will automatically reach for when you need to prepare a meal. In this class, you will forge a 7-inch, Japanese-style chef’s knife out of a high-carbon steel bar, stamp it with your initials, differentially harden it to produce a Japanese-style heat treatment, temper it, attach a handle, and hand-hone it to a razor sharpness on a water stone. The photo represents the knife you will be making. The class will also cover the ergonomic forging method, and the theory and practice of heat-treating steel. The knife, and anything else you make is yours to take home. The total cost is $460, which includes all materials and safety equipment. No previous blacksmithing experience required.
This class spans two consecutive weekends. During the first weekend, you will forge and heat-treat the knives. Then on the following Sunday, we will meet for an additional 2.5 hours to attach the handles and hand-hone the blades. If you are unable to attend the wrap-up session on Sunday, special provisions can easily be made.
The total cost is $460, which includes all materials and safety equipment. No previous blacksmithing experience required.
This class is limited to 9 students.