No prior experience is needed and the class will guide you through:
- Forge safety
- Using a gas forge hammer and anvil
- Forging the blade to shape
- Forging the blade bevel
- Forging the tang
- Heat treating, normalising hardening and tempering
- Burning on the handle
- Blade finishing, sharpening, stropping and edge testing
On this 1 day class we will forge a small kitchen knife, either a petty or a paring knife. We will forge the blade and then tang, and we then work the edge down to a thin section and forge the blade bevel. You will heat treat your blades going through 3 processes of heat treating: Normalising to reduce grain size, Hardening to get the blade as hard as it can be, and tempering to bring some toughness to the blade and reduce the excessive hardness a little. I will then clean up the blades on a grinder so that they are ready for you to fit to a pre made handle and finally sharpen and strop to a razor’s edge. The knives are brute de forge finished (I call it Bush forged!) with an area on the blade next to the edge ground clean .
At the end of the day you will go home with a fully finished and sharp knife that you have made yourself suitable for a lifetime of use in your kitchen.
This is a perfect introduction to the craft of the Bladesmith. Forging a forge finished paring or petty kitchen knife. If you want to make a bigger kitchen knife or a fully ground blade finish, the 3 day kitchen knife class may be for you.
Kitchen Knife sheathes (saya) will be available for you to purchase for your knife at the end of the class and there is an option to upgrade the handle to a deluxe kitchen knife handle and to purchase a damascus billet from me and make your knife from my twisted or random pattern damascus steel.