Beginner Bladesmithing Course — Chef's Knives
Learn to make a finished chef's knife from raw materials: forging, heat treating, grinding, handle making, hand-finishing, and sharpening.
One-time · Lifetime
$199
Lessons
46
Units
11
Lead Instructor
Jesse Hu
A 9-time Forged in Fire Champion and one of the most-followed bladesmiths on YouTube, Jesse has been forging for over a decade. In this masterclass, he shares the knowledge that he's learned through years, going far beyond what can be covered in a YouTube video.
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What You'll Learn
11 Units · 46 Lessons
Introduction
Intro
An introduction to the Masterclass. I introduce myself and the course, talk about what to expect, and discuss the best way to watch the course.
Things to know before you start
I discuss the differences between the two kinds of chef's knife, tools and materials and where to find them, and the fundamental mindset you need to have for this craft and this course.
Forging Basics
Forging area, tools, and PPE
An overview of the forging area. I give a great beginner anvil setup, talk about hammers, tongs, forges, and PPE. I also discuss how to prep both the anvil and the hammer before you start forging, and give a crash course on optimal forging technique.
3 fundamental hammer techniques
I go through 4 basic hammering techniques: basic hammer technique and turning rebar into square stock, how to forge a taper and a chisel taper, and how to create a shoulder using the half-on-half-off technique
How to forge a bottle opener
I walk through the entire process of forging a bottle opener from square stock. This is meant to practice forging chisel tapers, bending steel, and general hammer technique.
How to forge a leaf keychain
I walk through the entire process of forging a leaf keychain from square stock. This is a more advanced project that practices forging a very short taper, creating shoulders, and finer hammer control.
Forging the Chef's Knives
Chefs knife forging 101 & material prep
I walk through all the steps of forging a chef's knife from flat bar stock, and discuss the nuances of each step. I also demonstrate the best way to cut said stock with an angle grinder.
Forging the tang
I demonstrate how to forge 2 types of tangs, a full-tang and a hidden-tang.
Forging the tip
I demonstrate how to forge 2 kinds of tips, the first being for the American style full-tang, and the second being for the Santoku style hidden-tang.
Forging the pre-form
I walk you through the process of forging the pre-form. This is extremely essential to the forging of the bevels and the future profile of the chef's knives.
Beveling and shaping the blades
I walk through the process of beveling and shaping the cross section of the 2 chef's knives.
Shaping the tangs and final touches
I walk through the process of final shaping the tangs on both chef's knives, and discuss the minutiae of the two profiles and what to look out for on each of them during the forging. I also show the final straightening process after the tangs are forged.
Forging appendix
I discuss fish-mouthing, how it appears, and 2 ways to avoid it without cutting the starting stock at an angle. I also talk about a way to "cheat" forging out the tang, and how to keep the heel as wide as possible.
Heat Treating
Heat treating 101
I discuss the entire heat-treating process from start to finish. I talk about the nuances of each step and the reason the steps are there.
Thermal cycling
I walk through the entire thermal cycling process. I teach how to judge temperature with a magnet, how to avoid overheating the blade through clever positioning, and overall how to guarantee a quality quench later on.
Profiling and rough grinding
I discuss how to profile grind a chef's knife, and discuss the possibility of rough grinding before the quench. Actual grinding starts in Lesson 4.1
The quench
I walk through the entire quenching process and what to look out for during it. I also discuss important knowledge regarding safety during this process.
The temper
I walk through the tempering process, discuss the different kinds of ovens you can use to temper in, and a few other nuances of this process.
Heat treating appendix
I discuss the kinds of containers that can be used to hold your quenching oil from cheap to expensive, the different types of quenching medium you can quench in, how to slightly speed up the normalizing process, and the right way to move the blade when quenching.
Grinding
Grinding 101
I go over the different kinds of grinders, how to stay safe around the grinder (PPE), dust collection, different kinds of abrasives and belt progressions, and 3 separate grinding styles.
Initial grinding, scale removal & truing lines
The beginning of the actual grinding process. I walk through the steps I usually take when I first start grinding a knife: flattening the tang, cleaning off forge scale, and profile clean-up
Rough grinding (36-80 grit)
I walk through the bulk material removal stage of the grinding process. I also talk about what a plunge grind is, and the best ways to keep the plunge grind crisp
Final grinding (120-400 grit)
I walk through the final stages of grinding a chef's knife. I talk about the dangers of overheating, and give tips on how to ensure that all the lower grit scratches are gone.
Grinding appendix
I discuss some niche grinding techniques, how to use a smaller grinder if you don't have a 2x48/2x72 grinder, the importance of inspecting your work, and how to straighten your piece if it warps
Blade Finishing
Machine finishing
I walk through the entire process of putting a machine finish on a blade with surface conditioning belts.
Hand-sanding 101
I discuss everything you need to know before you start hand-sanding: how to mount your piece, the best hand-sanding sticks, grit progressions, how to cut your sandpaper, etc.
Sanding blade to 220 grit
I walk through the entire process of sanding a machine finish to a 220-grit hand-sanded finish. I discuss how to target specific areas of the knife that are the most difficult to sand, and the importance of looking at your blade in different lighting to catch minor scratches.
Sanding blade to 400 grit
I walk through the process of putting a 400-grit diagonal scratched finish on a blade, and give some tips to prevent rust when you flip it. I also talk about how to avoid J-hooks.
Sanding blade and spine to 600 grit
I walk through the process of finalizing a hand-sanded finish on a blade, and provide tips on protecting your blade's perfect 600 grit finish. I also cover how to sand the spine of a knife to the same level of finish as the blade.
Finishing appendix
I discuss the differences between machine finishing and hand-sanding, and the best kind of sandpaper to use. I also talk about how to take care of your body during hand-sanding, and provide some hand stretches you can do to keep your hands healthy and sanding for a long time.
Handle Fitting
Handle material crash course
I give a crash course on the different kinds of handle materials you can use. I first talk about natural woods, and then talk about synthetic materials and why you would want to choose one over the other.
Full-tang handle process
I walk through the entire process of fitting handle scales onto a full-tang knife in preparation for epoxy. I provide alternative options for essentially every step and discuss the nuances of steps that most people would consider simple.
Hidden-tang handle process
I walk through the entire process of fitting a handle block to a hidden-tang knife.
Gluing the handles
I walk through the process of gluing both the full-tang and hidden-tang knives. I demonstrate the best order of operations, cleaning methods, and clamping angles.
Handle fitting appendix
I discuss how to keep yourself safe around epoxy, different kinds of epoxy and when to use them, how to drill holes for your full-tang knife without a drill press, and the nuances of hidden-tang fit-ups and how to improve them in the future/make the process easier.
Handle Shaping
Shaping a full-tang handle
I walk through the process of shaping a full-tang chef's knife handle. I demonstrate the most optimal order of operations to ensure that everything is comfortable and symmetrical, and discuss what to keep an eye out for during the process.
Shaping a hidden-tang handle (wa-style)
I walk through the process of shaping a hidden tang wa-style handle. I demonstrate the most optimal order of operations to ensure that everything is comfortable and symmetrical, and discuss what to keep an eye out for during the process.
Handle shaping appendix
I discuss what PPE you should use for grinding handles, how to clean a belt that's clogged, some nuances regarding belt grit and speed, and a concept called paddling.
Handle Finishing
Finishing a full-tang handle
I walk through the process of hand finishing the full-tang handle. I discuss the different sections of the handle that require sanding, what parts need more attention, and the best ways to clamp your piece to reach said areas.
Finishing a hidden-tang handle
I walk through the process of hand finishing the hidden tang handle. I discuss the different sections of the handle that require sanding, what parts need more attention, and the best ways to clamp your piece to reach said areas.
Applying a tru-oil finish
I walk through the process of applying a Tru-oil finish to the handle of your knife. I discuss the best way to apply said oil, and what to do when applying multiple coats.
Sharpening & Knife Care
Sharpening 101
I give a crash course on whetstone sharpening. I talk about a great basic stone progression, what stone to use if you only had one, how to hold said stone, and discuss the sharpening motion/angles.
Sharpening walkthrough
I walk through the entire process of sharpening both kitchen knives. I discuss the stroke count, stone progression, and small nuances in the motion that ensure your edge gets sharp.
Knife care 101
I give a crash course on how to take care of your newly made carbon steel chef's knife. I talk about oiling, how to store it, etc.
Conclusion, Final Notes & Bloopers
Conclusion
A conclusion to the course. I talk about what you should be doing after finishing your knife with the goal being improvement, and not just having more knives.
Bloopers
Bloopers from the filming :) (contains light swearing)
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