In this Introduction to Knife Making, we will focus on the fundamentals of what makes a great culinary knife. From steel type and heat treat to shaping and finishing techniques, we will set the student up with the basic knowledge and hands-on learning to get started in knife making. This is a stock removal class, not a forging class. Students will grind and finish their blade before attaching and shaping their handle. We purposely designed this class with a maximum of six students so that you have dedicated one-on-one time with the instructor.

This two day, 16 hour class will consist of classroom as well as shop time. The student will walk home with a 6-8" kitchen knife (not forged). Lunch at noon and beers after class will be provided.

Duncan Stephenson is the owner and maker of Horn & Heel. He is a professional bladesmith with a BFA in Metal Design from East Carolina University, specializing in culinary knives. He joined the Fort Houston Makers Community in April 2021, by way of North Carolina. Check out his stunning work here:

https://www.hornandheel.com/