1 Day Kitchen knife Taster

About this course

The class guides learners through making either a petty or paring knife, starting with forge safety and the use of a gas forge, hammer and anvil. Work includes shaping the blade, forging the bevel and tang, and carrying out normalising, hardening and tempering to alter the blade’s properties. The blade is then cleaned up, fitted to a pre-made handle, sharpened and stropped. The knife has a forge-finished surface, with part of the blade ground clean near the edge, and is tested before completion.

What you'll learn

• Use a gas forge, hammer and anvil in accordance with forge safety practices.
• Forge a small kitchen knife blade, including its bevel and tang.
• Apply normalising, hardening and tempering processes to a forged blade.
• Fit a pre-made handle to a finished knife blade.
• Finish, sharpen, strop and test a knife edge.

Is this course right for you?

The course is designed for complete beginners and explicitly requires no prior experience. Participation involves carrying out the stages of forging, heat treatment, handle fitting and sharpening to produce one small kitchen knife.

• Suitable for learners with no previous bladesmithing experience.
• The class results in either a petty or paring knife.

Before you go

• The completed knife can be taken home at the end of the class.
• Kitchen knife sheaths, known as sayas, are available to purchase.
• A deluxe handle and Damascus steel billet are available as optional purchases.