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202 - Forging of an International Pro Series Chef's Knife


Product Description

In this three-day course, students will receive a perfect balance of hands-on involvement as well as lecture topics. Upon completion of the course, students will have designed and completed their own personal professional chef's knife and have an intermediate understanding of the blade forging and finishing process.

Hands-on techniques will include:

• Selection of steel
• Forge maintenance
• Traditional annealing techniques
• Scale removal
• Cold forging
• Straightening
• Tempering
• Introductory
• Grinding techniques
• Low temperature silver soldering
• Introductory Polishing techniques
• Attaching handles
• Sharpening and hand sanding to completion

Lecture topics will include:

• Overview of Different Types of Traditional Japanese Cutlery
• The Philosophy of Japanese Metallurgy
• The Five Criteria for Superior Cutlery
• Expose on Laminates vs. Homogenous Steel Blades
• Advanced blade sharpening and maintenance
• Slide show presentation of bladesmithing in Japan

Travel and lodging are at the student's expense.

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