4 Sep 20'
"2 day chef's knife course.
Was given the option of three shapes : Chef's knife, Santoku (my choice) or Nakiri.
Started from pre-cut blanks which made the actual forging quicker than expected (hour or so).
Although Stephen did a few parts (quenching, handle fitting, final sharpening) all the creative choices were mine. Those included choosing shape, patterning, polished or not, wood for handle and shape of handle. I get he did the mentioned parts to give me the best result, although I would have liked to do the quench.
1st Day - forging knife shape, grinding, quenching
2nd Day - making the handle, sharpening
Well enjoyed 2 days, very proud of my knife.
(Also given a nice carrying pouch to take it home)"
White Tiger Knives responded:
"Hi Dafydd
Thank you very much for your review. It shows basically how the two days unfold and some of the processes involved in the making of the chef's knife. As you stated I do undertake certain production processes during the day and that is only because of the time limitations we face on the course days. As I say on day one, our biggest enemy is time and I want every student to go home with the best possible knife they can make in the time available. You have given me some food for thought though regards the quenching process.
ATB
Steve"