Nick Rossi JS
Class runs: February 26- March 1
Material Fee: $60
Skill level: Beginner and up but must have some blacksmithing skills
This basic, 4 day class explores the process of hand forging an eastern or western style Chef’s knife out of 1084 high carbon steel. Kitchen knife design theory, metallurgy and sharpening techniques will be stressed to extract as much performance out of the knives as possible. The target dimensions of the class knife will be a 7.5 inch long, 2 inch wide blade with a 5 inch long with a full tang construction handle. It will be up to the student whether they would prefer a traditional French/German Chef’s knife, or an Eastern style vegetable cleaver (European style Chef’s knife pictured). Students should expect to leave this class with a polished, handled and razor sharp knife ready to be put to work in the kitchen.
This is not a beginners blacksmithing class and students should be familiar with basic forging processes to be successful in this class. A minimum of a beginners blacksmithing workshop is recommended.
This is not a beginners bladesmithing class and students should be familiar with basic forging processes to be successful in this class. A minimum of a beginners blacksmithing is super helpful.