Maker's bio

Jack -  Training  for 6 years before turning professional,  jack achieved  a 1st in his artist blacksmithing BA(hons), before becoming one of a handful of smiths in the UK to receive a distinction at Masters level in Contemporary craft. Some might say he trained to the point where he is completely overqualified when it comes to smashing stuff with a hammer. Not that that's ever stopped him spouting off about it... Having found out you could still be a blacksmith back in 2012,  he relentlessly pursued the craft, initially training with an emphasis on traditional blacksmithing skills. as his understanding of the material and processes involved with forging steel progressed, jack refined his practise to focus specifically on the creation and manipulation of tools, eventually specialising even further by concentrating on the production of chefs knives and the craftmanship involved in their creation. Prior to becoming a blacksmith and while he studied, Jack worked in catering, having once dreamt of owning his own restaurant. This passion for food eventually manifested itself as hassling the kitchen staff for whatever leftovers they had. Jack always considers, lunch, dinner and especially breakfast non-negotiable, so the faster the kitchen could get their covers out, the faster he could get to those leftovers. Having a good chefs knife was crucial to that cause. Having a refined chefs knife was even better. It was the perfect amalgamation of a love of food and blacksmithing, so the pursuit of an exceptionally crafted knife (and a quick meal) is something that drives him to this day.