Date: November 29 & 30 & December 1, 2024

Time:  9AM – 5PM

Location: Adam’s Forge

Skill Level: Seasoned Beginner

Prerequisites: Letter Opener Discovery plus Introduction to Bladesmithing or 2-3 of our blade classes.

Please note: This workshop takes place over three consecutive days.

Each day starts at 9:00am and ends at 5:00pm with an hour meal break.

Students must attend all sessions.

Fresh from Two Fish Cutlery comes Tom Pricone’s newest interpretation of a culinary classic, the Honesuki.  This Japanese boning knife is popular among chefs and home cooks thanks to its nimble geometry and very fine edge.  It’s also versatile enough to use for filleting fish, slicing meat, and dicing veggies.

At 6-3/4 inches, this is smaller than a chef’s knife, yet the perfect size and shape for most food prep.

In keeping with our overall approach to blade smithing, the emphasis in this workshop will be on forged to finish blades with minimal stock removal necessary. The impact of design choices on overall functionality, balance, wrist, and hand fatigue will also be explored.  From forging to heat treating, grinding, polishing, handle construction and fit-up, students will have clear instruction and expert assistance each step of the way.

Rugged, refined, respected.  This cutlery exemplifies functional, elegant beauty.  If you’re serious about making knives, this class is not to be missed!

Please note: All classes are released for member-only early registration for one week before they’re available for general registration.  If you’re unable to add this class to your cart, you can wait for general release or join our membership program at any time!