https://desert-metal-craft-108715.square.site/product/don-nguyen-chef-knife-master-class/2?cs=true&cst=custom

We’re teaching the our class again this Fall! The dates are October 24-27, 2024, 9am to 5pm each day.

We go over all of the technical aspects in design, cutting performance, ergonomics, grinding technique, and fit and finish. We can accomodate any skill level, from beginners to advanced. Want to dive deep into the technicalities of a full-sized chef’s knife? We’ll teach you everything we can. Want to focus on handle designs and shapes? I’ll drill deep into that process. What about something a little easier, smaller, and you can take home a finished knife from the class? We can do that.

The main focus of the class is design and geometry. What makes a kitchen knife perform well? What kind of grinds work well, and why? How do you even grind those? Where should the balance be? What are the most important parts for ergonomics? How do you get crispy handles? We begin with a heat treated blade with an overview of the heat treating process, a full deep-dive into grinding and finishing, and then finish off with handle shaping and sharpening.

The class is focused on kitchen knives, which I think are some of the most difficult to make, but the skills translate to any other type of knife. In my opinion, if you can grind a good kitchen knife with a thin, straight edge, you can grind pretty much anything.

I will be demonstrating how to forge and make a champagne sabre, going deeper into single bevel geometry, and handle design+shaping.

https://newenglandschoolofmetalwork.com/node/86