Introduction to Knife Forging
^^ IF CLASS IS OUT OF STOCK, CLICK ON THE LINK ABOVE TO JOIN THE WAITLIST! ^^
** LEARN HOW TO FORGE A CHEF’S KNIFE AND TAKE IT HOME**
The Intro to Knife Forging class is a two day class.
9am-5pm, both days
Lunch is provided & beers to share after class!
In this Introduction to Knife Forging, we will focus on the fundamentals of what makes a great culinary knife. From steel type and heat treat to shaping and finishing techniques, we will set the student up with the basic knowledge and hands-on learning to get started in knife making. This is a forging class. Students will hammer, grind, and finish their blade before shaping and attaching their handle. We purposely designed this class with a maximum of 3 students so that you have dedicated one-on-one time with the instructor.
This two day, 16 hour class will consist of classroom as well as shop time. The student will walk home with an 8" Chef’s knife. Lunch at noon and beers/beverages after class will be provided.
What students should have / could bring:
Work clothes (non-flammable)
No loose clothing/hair/jewelry
Closed toe shoes
Safety Glasses
Respirator/Dust mask
Water Bottle
Notepad
What students will get out of the class:
Forging Basics
Kitchen knife geometry, ergonomics, design & function
Knife grinding techniques
Knife assembly techniques
Handle shaping
Heat treating basics
Steel and wood care and upkeep
Walk home with a hand-forged kitchen knife that YOU made!
Duncan Stephenson is the owner and maker at Horn & Heel. A professional bladesmith of 9 Years with a BFA in Metal Design from East Carolina University, specializing in culinary knives. He joined The Forge Makers Community in April 2021, by way of North Carolina. Check out his stunning work here: hornandheel.com
* All materials provided, including lunch on both days.
** Classes are non-transferable and non-refundable.
^^ IF CLASS IS OUT OF STOCK, CLICK ON THE LINK ABOVE TO JOIN THE WAITLIST! ^^
** LEARN HOW TO FORGE A CHEF’S KNIFE AND TAKE IT HOME**
The Intro to Knife Forging class is a two day class.
9am-5pm, both days
Lunch is provided & beers to share after class!
In this Introduction to Knife Forging, we will focus on the fundamentals of what makes a great culinary knife. From steel type and heat treat to shaping and finishing techniques, we will set the student up with the basic knowledge and hands-on learning to get started in knife making. This is a forging class. Students will hammer, grind, and finish their blade before shaping and attaching their handle. We purposely designed this class with a maximum of 3 students so that you have dedicated one-on-one time with the instructor.
This two day, 16 hour class will consist of classroom as well as shop time. The student will walk home with an 8" Chef’s knife. Lunch at noon and beers/beverages after class will be provided.
What students should have / could bring:
Work clothes (non-flammable)
No loose clothing/hair/jewelry
Closed toe shoes
Safety Glasses
Respirator/Dust mask
Water Bottle
Notepad
What students will get out of the class:
Forging Basics
Kitchen knife geometry, ergonomics, design & function
Knife grinding techniques
Knife assembly techniques
Handle shaping
Heat treating basics
Steel and wood care and upkeep
Walk home with a hand-forged kitchen knife that YOU made!
Duncan Stephenson is the owner and maker at Horn & Heel. A professional bladesmith of 9 Years with a BFA in Metal Design from East Carolina University, specializing in culinary knives. He joined The Forge Makers Community in April 2021, by way of North Carolina. Check out his stunning work here: hornandheel.com
* All materials provided, including lunch on both days.
** Classes are non-transferable and non-refundable.
^^ IF CLASS IS OUT OF STOCK, CLICK ON THE LINK ABOVE TO JOIN THE WAITLIST! ^^
** LEARN HOW TO FORGE A CHEF’S KNIFE AND TAKE IT HOME**
The Intro to Knife Forging class is a two day class.
9am-5pm, both days
Lunch is provided & beers to share after class!
In this Introduction to Knife Forging, we will focus on the fundamentals of what makes a great culinary knife. From steel type and heat treat to shaping and finishing techniques, we will set the student up with the basic knowledge and hands-on learning to get started in knife making. This is a forging class. Students will hammer, grind, and finish their blade before shaping and attaching their handle. We purposely designed this class with a maximum of 3 students so that you have dedicated one-on-one time with the instructor.
This two day, 16 hour class will consist of classroom as well as shop time. The student will walk home with an 8" Chef’s knife. Lunch at noon and beers/beverages after class will be provided.
What students should have / could bring:
Work clothes (non-flammable)
No loose clothing/hair/jewelry
Closed toe shoes
Safety Glasses
Respirator/Dust mask
Water Bottle
Notepad
What students will get out of the class:
Forging Basics
Kitchen knife geometry, ergonomics, design & function
Knife grinding techniques
Knife assembly techniques
Handle shaping
Heat treating basics
Steel and wood care and upkeep
Walk home with a hand-forged kitchen knife that YOU made!
Duncan Stephenson is the owner and maker at Horn & Heel. A professional bladesmith of 9 Years with a BFA in Metal Design from East Carolina University, specializing in culinary knives. He joined The Forge Makers Community in April 2021, by way of North Carolina. Check out his stunning work here: hornandheel.com
* All materials provided, including lunch on both days.
** Classes are non-transferable and non-refundable.
In this Introduction to Knife Making, we will focus on the fundamentals of what makes a great culinary knife. From steel type and heat treat to shaping and finishing techniques, we will set the student up with the basic knowledge and hands-on learning to get started in knife making. This is a stock removal class, not a forging class. Students will grind and finish their blade before attaching and shaping their handle. We purposely designed this class with a maximum of six students so that you have dedicated one-on-one time with the instructor.
This two day, 16 hour class will consist of classroom as well as shop time. The student will walk home with a 6-8" kitchen knife (not forged). Lunch at noon and beers after class will be provided.
Duncan Stephenson is the owner and maker of Horn & Heel. He is a professional bladesmith with a BFA in Metal Design from East Carolina University, specializing in culinary knives. He joined the Fort Houston Makers Community in April 2021, by way of North Carolina. Check out his stunning work here:
https://www.hornandheel.com/
What students should have / could bring:
Work clothes (non-flammable)
No loose clothing/hair/jewelry
Closed toe shoes
Safety Glasses
Respirator/Dust mask
Water Bottle
Notepad
What they are going to get out of the class:
Kitchen knife geometry, ergonomics, design & function
Knife grinding techniques
Knife assembly techniques
Handle shaping
Heat treating basics
Steel and wood care and upkeep
Walk home with a 6-8" kitchen knife (not forged)