Saturday and Sunday 9 am – 4 pm 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 […]
Saturday and Sunday 9 am – 4 pm The making of tools has always been one of the mainstays of a blacksmith’s set of skills. Not only is the smith expected to make most of their own tools — traditionally, a smith would make the tools for every other trade and craft, from a nail […]
Saturday and Sunday 9 am – 4 pm In this class, we will forge an 8-inch blade cleaver out of a bar of high-carbon steel, stamp it with your initials, harden and temper it to have a tough back and a hard, durable edge, attach a hickory handle to it and hone it to razor […]
