The American Knife and Tool Institute (AKTI) is running an auction to raise awareness of their fight to remove legislation banning the carry of certain knives as well as clarifying knife laws around the country.
The auction will run from August 19-21 and is being sponsored by some of the biggest names in American knives. The sponsors include such brands as Buck, Benchmade, Cobratec, CRKT, and more.
You can learn more about the auction here as well as other ways you can support the Institute’s work.
There Is A Robust Market Of Japanese Pocketknife Makers. These Blades Stand Out As Some Of The Best.
Japanese knifemakers are among some of the best on the planet. With traditions dating back to the days of the samurai, makers in Japan have long known what it takes to make high-quality blades.
As the tastes of blade lovers have changed throughout the years, so too have the pieces made in Japan. Today, with pocketknives being one of the dominant styles, makers are creating EDC knives that wow.
What Sets Japanese Pocketknives Apart From Western Blades?
There is a traditional style of Japanese pocketknife that many modern models are still based on. The higonokami was first developed in the city of Miki in Hyogo prefecture in 1896. These knives operate as friction folders with no lock that open by the friction of the swivel or by using the thumb lever, known as the chikiri.
The blades of the knives set themselves apart from many Western-style knives due to their flat grind without a secondary bevel.
The name higonokami was trademarked by a guild in Miki so now only one maker, Nagao KameKoma, can officially use the name when marketing their knives. But many makers throughout the country still make knives in the style but simply call them “higo” knives or “made in the higonokami style.”
Best Five Japanese Pocketknives
As you’ll see, not all Japanese pocketknives are higonokami. But many high-quality blades are as they blend traditional design with modern construction.
KATSU Damascus Steel Higonokami Japanese Razor Knife
KATSU Damascus Steel Higonokami Japanese Razor Knife
First up is this knife from Katsu. A contemporary take on the higonokami, the Razor Knife is a beautiful piece that shows why the higonokami style endures and the skill of the makers at Katsu.
The three-inch damascus reverse tanto blade is married to a damascus bolster and snakewood handle. The chikiri is damascus as well. Fully closed, the knife is 7.5 inches long and weighs just under four ounces. It’s a lovely piece to look at and use.
MSRP: $73.99
Moki Kronos Lockback
Moki Kronos Lockback
This folder from Moki looks like it wouldn’t be out of place in the catalog of many American companies and is an excellent representation of how the Japanese pocketknife market has evolved over the years.
The Kronos has a handle made of amber stag horn and a polished satin VG-10 blade. The drop point features a flat grind and is 2.75 inches in length. The knife opens with a nail nick and comes with an included leather-lined sheath. The Kronos has an august, regal look to it.
Moki has been making knives for over a century in Seki, the epicenter of Japanese knifemaking. The Kronos blends the old with the new in an elegant yet rugged construction.
MSRP: $189.95
Mcusta Tsuchi Large Pocket Knife
Mcusta Tsuchi Large Pocket Knife
A stunning, modern knife, Mcusta’s large pocket knife is an eye-catcher. The hammered-patterned steel gives the handle a wonderful textured feel and the damascus stainless blade looks as good as it cuts.
Made with a VG-10 core, the drop point blade is laser cut so there are no mistakes in construction. Each Mcusta knife is assembled and finished by hand which means you’re getting what you pay for with this blade in the best possible way.
The pivot pin washer system allows the blade to move like a hot knife through butter, which this knife could cut through with ease even when ice cold. When it comes to factory Japanese pocketknives on the, please forgive the pun, cutting edge of style and tech, this piece from Mcusta is high on that list.
MSRP: $176.40
Albatross EDC Mini
Albatross EDC Mini
Sometimes you want a small knife that packs a big punch. Look no further than the mini from Albatross. This 2-inch damascus blade is composed of 71 layers of steel around a VG10 core and hardened to a 58-60 HRC. The ergonomic ebony handle sits well in the hand and allows for easy, flowing movement with the blade.
Great for camping and the home, the Mini has a lanyard for easy carry and arrives in a lovely box, making it great to give as a gift. Yes, it’s a small blade, but when you’re camping you’ll probably be cutting mainly in tight quarters, making this knife the perfect choice for the job.
Oh, and it’s under $50, and you can never go wrong with a good knife at that price.
MSRP: $45.50
Nagao-Kanekoma MN-20B Original Higonokami
Nagao-Kanekoma MN-20B Original Higonokami
Our list concludes with an official higonokami from Nagao-Kanekoma. This small knife is incredibly strong. The Aogami damascus is hardened to a 60-61 HRC which gives the blade a rugged, durable edge that can handle far tougher use than you might expect from a knife weighing just under 2.5 ounces. The blade is connected to a sleek black-coated brass handle.
This feels like a time machine to some of the first Japanese pocketknives. You can see the craftsmanship in every inch of the knife and can feel the maker’s skill when you hold it. It’s smack in the middle of our list in terms of price so you won’t have to break the bank to have a piece of living history.
An Icon In And Of Itself, You Can Still Customize Your Swiss Army Knife To Make It Your Own.
There are few, if any, knives as instantly recognizable as the famous Swiss Army knife. The multi-tool is beloved around the world for its versatility and quality construction.
While the famous red color is a global icon, there are far more ways to make the knife look how you want it. Some of these customizations are offered by Victorinox itself while others are more DIY.
Either way, there is no shortage of ways to create a unique custom Swiss Army knife wholly your own.
Factory Customizations
Victorinox calls them “personalizations” and there are many ways you can find a Swiss Army knife that fits your needs and make it your own.
Different Sizes
The Swiss Army knife comes in a variety of sizes. Small knives weigh less than an ounce while the largest models can come with their own carrying/display case. Different sizes mean different types of blades and tools so you can pick the knife perfect for you.
Scales
Another excellent option from Victorinox is the ability to change the scales on many of their knives. Yes, every option defaults to the famous red but you can choose from many other colors and designs. You can choose camouflage, flags, and even transparent scales among a whole variety of solid and textured colors.
You also have the option of custom engravings on the scales to personalize them for yourself or a friend.
Specific Tool
While no two Swiss Army knife models are exactly alike in terms their tools, it’s possible to go a step further and order custom implements. For instance, Victorinox filled an industrial-sized order in Europe for a batch of knives featuring a toilet-paper holder key.
True enough, this isn’t something you’d need on a single knife for yourself. But, having the option for custom bulk purchases set the knife apart.
Knifemaker Customizations
There are makers today that make custom Swiss Army knives. Some stick to the aesthetic and make scales from exotic materials or designs. Others turn the knife on its head and make their own tools for the knife. Regardless, there are brilliant craftsmen creating one-of-a-kind Swiss Army knives around the world.
Chris Custom Works
Black Cerakote Grooved Soldier. Price $202.37
Based in Germany, Chris Custom Works specializes in detailed custom Swiss Army knives to order. From a handmade set of scales from wood or other materials to a fully modified suite of tools, the sky is the limit. As you can see above, the company’s Black Cerakote Grooved Soldier, not only are the scales one of a kind but the tools are finished with black Cerakote to match the micarta handle.
Andrzej Woronowski
Woro Knight: $221.95
Woronowski is based in Gdansk, Poland and makes beautiful custom scales for Swiss Army knives. His designs aren’t as loud and eye-popping as some other makers, but his craftsmanship is remarkable. With the help of his brother Kamil, Woronowski works with metals such as titanium, brass, and copper to create custom SAK models that are elegant and stand out.
Sean Dooley
74mm Spydernox Clipitool Saw Executive.
Through his Sak Custom 58mm brand, Dooley has thumbed his nose at the traditional Victorinox designs and created magical works in their place. For starters, he removes the famous spear point blade from many of his builds and replaces it one-to-one with a blade from Spyderco.
This “Spydernox” hybrid, and Dooley’s creativity, are on full display with the knife above. The Spyderco blade and neon yellow G10 liners, the whole construction could convincingly seem like a completely different model, not a custom Swiss Army knife. It’s truly remarkable what Dooley has been creating from his shop in Connecticut.
Handmade Kitchen Knives Reimagine What A Kitchen Knife Can Be
Don Nguyen didn’t know what he wanted from life when he was in college. An evening cooking at a friend’s apartment changed him forever. He was frustrated using his friend’s subpar, dull knives and wanted something better.
“It was that weird moment sharpening at a friend’s place where I said ‘I’m tired of this,’” Nguyen recalled. “I watched a bunch of YouTube videos, and those videos led me from sharpening to seeing Japanese makers make knives. I didn’t know what I wanted to do in life at that point so I was like OK, I want to do this. I dove in from there.”
Dive in he did, and now Nguyen has been making handmade kitchen knives, also commonly called custom kitchen knives, since 2017. He’s one of many makers entering the growing kitchen knife space and finding success.
Custom Kitchen Knife Advantage
Of course, the biggest difference between factory makers and custom makers is scale. A company like Wusthof can turn around hundreds of new knives every month. By contrast, Nguyen and his assistant complete a knife every one to two weeks. This allows for more delicate work when it comes to the actual knifemaking and makes getting different steels much easier.
Large Carbon Gyuto. Steel: 52100. Price: $3700
“Right now we’re probably averaging one knife every two weeks depending on the complexity, but we’re working on multiple knives at once so it’s hard to dictate how long a single knife takes,” Nguyen said. “I have an assistant and he helps me work on a bunch of stuff. We’re juggling projects all the time.
“I don’t have a lot of steel that I need to go through, and the steel choices I tend to use aren’t exotic steels. I go with 52100 for the most part for carbon steel knives. When I go with stainless I go with AEB-L or RWL-34. Those are fairly accessible. They’re usually in stock.”
Why Buy A Handmade Kitchen Knife?
When you talk to him, Nguyen’s passion is clear, and even with that passion, a big question remains: why should someone spend money on handmade kitchen knives instead of buying from a well-known factory maker?
He spoke honestly about how handmade kitchen knives won’t be for everyone, but for those who want them, they want only the best.
“Custom knives are made for a specific type of person,” Nguyen said. “They need to have food as their hobby. If they don’t like cooking all that much, they aren’t the intended audience for that. But if you love food, you follow it, buy books, read up on chefs, then you get into custom knives. Then you get knives in the [top] percentile of performance that are unique, made by someone you admire.”
Steel Sharpens Steel
As more makers enter the market, finding out ways to make your knives that are little bit better than your competitors has become the key to knifemaking. So much so that, according to Nguyen, many makers are working on what the knife does after it cuts the food.
“There’s a lot of interesting trends in knifemaking and the pursuit of the last 1 percent in performance,” Nguyen said. “A lot of makers now are working on food release. Being able to cut the food and having it pop off the [blade] without any effort at all. That’s a huge difference between a knife you buy off the shelf and a custom-made knife.”
Nguyen is one of the highly-skilled makers producing handmade kitchen knives. The below makers are also making exciting knives.
Best Handmade Kitchen Knife Makers
Mert Tansu
Nine-inch Damasteel gyuto in Heimskringla pattern. Price: $1,100
A former executive chef, Mert Tansu has been making remarkable kitchen knives in his native Australia for several years, learning to forge san-mai and damascus, and officially hung up his chef’s coat in 2018 to focus solely on making knives.
His current knives are made in the Japanese tradition and fetch a tidy price, but the craftsmanship is clear from the moment you lay eyes on the blade.
Located in Washington state, Maumasi apprenticed under Bob Kramer, who we’ll talk about shortly, and makes multiple types of knives. He’s made many a wild damascus piece as well, and is a magician at working the steel to create exciting patterns.
“I think he’s one of the best makers out right now,” Nguyen said of Maumasi. “I talk with him all the time about business strategy, techniques, everything we’re going through.”
Bob Kramer
Meiji 10″ Chef’s Knives by Zwilling J.A. Henckels. Price: $379.99
He worked as a professional chef for a decade before asking himself “why can’t I and other chefs keep our knives sharp?”
That question led him down the path to becoming one of the most accomplished makers of custom kitchen knives in the country. Kramer earned the title of ABS master smith in 1998, and since then he’s been “devoted … to the single-minded pursuit of crafting the perfect kitchen knife.”
His Kramer Knives not only turns out top-tier blades, but now features a small team to help keep the company strong and growing for decades to come. Additionally, his company has licensing agreements with a handful of major knife companies including Zwilling J.A. Henckels.
Andreas Kalani
The Dahlia. Price: $175
Andreas Kalani spent nearly a decade teaching himself the craft of knifemaking. He took his lumps and learned from his mistakes. Those years of trial and error have paid off as Kalani is now an accomplished knifemaker.
He makes beautiful Japanese-style knives as well as other kitchen utensils. Kalani even makes hunting knives and tools for skinning and processing your hunt. It all started with a dream for Kalani, and it has paid off handsomely thus far.
Will Brigham
Pattern-welded Sepharim Knife
Knives from Will Brigham are just as much art as they are kitchen tools. He specializes in pattern-welded damascus and mokume-gane knives. His sells his knives through his company, The Artificery, and he’s pushing hard to make the most distinctive damascus designs and highest-quality blades.
“Will Brigham is making crazy stainless steel damascus,” Nguyen said. “I think he’s kind of the pioneer of modern stainless steel damascus.”
Growing In Popularity, The Serbian Chef’s Knife Has Gained A Reputation For Strength And Versatility.
When many think of kitchen knives it falls into two categories: Japanese-style knives and German/Western-style knives. However, there is slowly a third type of knife gaining popularity: the Serbian knife.
Also known as an Almazan knife (or just an Almazan), the Serbian chef’s knife has a unique history when compared to other blade styles. Rather than evolving and adapting over time, the Serbian chef’s knife is tied back specifically to Almazan Kitchen.
Almazan Knife And Kitchen Backstory
The company was founded by two men in Serbia, uncle and nephew Boban and Aleksandar Almazan. Essentially, clever marketing and a unique look have vaulted the knife into the limelight.
Despite Almazan’s and other knives’ bucolic charm, there is little attaching the style to a particular historic Serbian design. Instead, the moniker comes from the Almanzan clan hailing from Serbia. In some corners of the globe, the knife is simply known as an Almanzan knife … makes sense.
Interestingly, the Almanzans seemed able to harness to disparate trends in the knife world with the Serbian chef’s knife. On one side, was the ever-growing interest in cooking, the other the rise of cleaver-like knives for bushcraft. They must have had some passing inkling of this crux, given they marketed their knives to both communities, as well as played up the wilderness and food prep in their marketing.
Serbian Chef Knife Design Points
Unless you’ve lost your glasses, it’s fairly apparent what sets the knife apart from its counterparts–its huge hooking blade. If we’re honest with ourselves it’s a cleaver with a tip–somewhat reminiscent of a large deba bōchō, but overall heftier.
Generally, most Serbian chef’s knife makers tout their wares as handmade–of course at factory scale, with all that entails. Most of the blades have a very thick spine giving them the chops to tackle heavy-duty jobs. Though, most lack a defined belly, lending them better hacking jobs.
By and large, Serbian knives are constructed of carbon steel and have won some kudos for maintaining a good edge. Furthermore, almost all makers favor a wood handle of some sort, most likely because it maintains the rustic, outdoorsy aesthetic Almazan originally pioneered.
Should I Get A Serbian Chef’s Knife?
Honestly, like all things knives, that’s up to you. Maybe the Serbian chef’s knife is the kitchen or backwoods tool you’ve been waiting for or perhaps is all online hoopla. There are many who fall in the latter category and are vocal about it.
Despite this, it does seem the cleaver-style design has a place in the galley, particularly if you happen to process chuck wagons full of meat. The large width of the blade makes it ideal for hacking, particularly joints and bone. Additionally, boasting a tip, it could potentially tackle basic kitchen jobs in a pinch.
That said, as a catch-all chef’s knife, most cooks are likely going to find themself more comfortable behind a traditional design. The large blade is unwieldy for basic cooking jobs, such as chopping and mincing. Furthermore, the lack of a belly on most examples slows the knife down considerably on general tasks.
Bushcraft? Sure, there’s the potential. A Serbian chef’s knife certainly has the ability to work in a hatchet’s stead. Outside of that, well, things get dicey. It’s not exactly the style of blade you’d reach for to skin a buck or whittle fuzz sticks. Not to mention, do you really envision toting one of those beasts in your kit? (Add a pound to your ruck, not mine!)
Of course, this is coming from a more traditional mindset of kitchen and backcountry work and utility. And much like beauty, utility is often times in the eye of the beholder.
5 Top Serbian Chef’s Knives
Almazan Kitchen Original Serbian Chef’s Knife
Almazan Kitchen Original Serbian Chef’s Knife
The blade that started the craze. The Original from Almazan Kitchen set the standard for every Serbian knife that’s come after it. Hand forged in Serbia, and weighing a shade under 1 pound, this blade is a menace in the best possible way.
The carbon-alloy blade is tempered to a 58-60 HRC. The full-tang construction features a triple-riveted handle for grip and gives the user a sense of confidence. The uncle-and-nephew team that founded the company, Boban and Aleksandar Almazan, wanted to make a knife that would be as comfortable in the forest as it would be in the kitchen, for some they’ve succeeded.
Beyond just the knife itself, Almazan also sells accessories including leather sheaths, cutting boards, and kitchen equipment made from olivewood.
The knives have also benefitted from the company’s wildly successful marketing, in particular the Almazan YouTube channel. Fueled by more than 3 million subscribers, the company and its knife have blown up in recent years.
MSRP: $152.92 (There is also a stainless version for $30 less)
Damas Knives Bushcraft Serbian Knife
Damas Knives Bushcraft Serbian Knife
This model from Damas Knives is emblematic of the new(ish) design, with its wide blade and rustic handle. The knife is hand-forged from a single sheet of XC75 high-carbon steel with a 59 HRC and ground to a 21-degree angle.
The blade’s strength and the Rosewood handle’s sturdiness allow the user to butcher big cuts of meats, nimbly dice veggies, and even slice right through small bones. Beyond the food uses, this piece can tackle cutting wood and brush on a hike.
MSRP: $145
Imarku Butcher Knife
Imarku Butcher Knife
From one of the most trusted names in kitchen knives comes a budget Serbian chef’s knife that swings far above its price point.
This knife from Imarku features a hammered design and is hand forged. The blade is made from high-carbon, high-manganese German X50CrMov15 steel. The hard 56-60 HRC steel holds a razor edge and has good rust resistance as well. You can see the spots from the hammering up and down the blade, which gives it its signature look.
The knife comes with a leather sheath and, like other Serbian knives, has the strength to cut through bones and butcher large meats.
Imarku stands apart from other Almazans due to the price. The company has found a way to make a top-tier example for under $100.
MSRP: $59.99
Kopala Original Kitchen Knife
Kopala Original Kitchen Knife
Now for a little something different from Kopala. Its original kitchen knife is made in the Serbian style but in a far different shape from the other knives on this list.
Instead of the rounded cleaver-esque design, Kopala has made a smaller, swooping blade–reminiscent of a scimitar–attached to a triple-riveted Rosewood handle. The high-carbon blade is balanced enough to cut through raw fish and other assorted meats.
The main drawback on the knife, unlike the others on this list, is the company did not design it to cut through bone. That takes away the versatility that makes the traditional Serbian knife so beloved. However, as the most inexpensive knife on our list, if that’s a compromise you’re willing to make then the knife is more than worth it.
MSRP: $29.88
HDMD Serbian Chef Knife
HDMD Serbian Chef Knife
Rounding out our list is a fine all-rounder from HDMD Knives. Handmade from high-carbon steel and pakkawood, this blade from HDMD is an excellent middle ground if you have any interest in a Serbian knife.
It follows the construction of knives like the original Almazan. It’s hand forged, roughly six inches long, and has a 56-58 HRC. It weighs about .75 pounds and can handle whatever you throw at it in the kitchen.
Where it stands apart is in the price. This blade is under $100, which makes it a perfect entry point for this style of knife.
For Anyone Interested In Learning How To Use A Balisong, A Trainer Butterfly Knife Is Extremely Important.
Not all knives are built the same, and no knife embodies that more than the butterfly knife. Also known as a balisong, this blade opens with a flourish, and creating tricks and moves to open and close the knife has become a passion for many.
Take a look at this video below for just a small sample of some of the more basic balisong tricks. Even at this level, the smoothness needed to execute them is remarkable.
Why A Trainer Butterfly Knife
In order to perform tricks, and well, you need to put in hours of practice. Well, practicing slinging a butterfly knife has its pitfalls because you are rapidly moving a razor-sharp knife.
That blade isn’t for show. If you hesitate, swing the knife the wrong way or simply shake your hand at the wrong time, that could mean the difference between successfully pulling off a new move or slicing your finger wide open. That’s why several states and countries have banned the knife in the name of public safety (at least by they’re telling).
That’s where the trainer butterfly knife comes in. It flows and moves like a traditional balisong, but it has no sharp edge. Some are metal, some are plastic, and all of them allow you to try out moves without the threat of a trip to the ER.
Instead of a traditional blade there is a steel or plastic rod in its place. This helps with the visuals of the knife as it moves and it keeps the user safe. The worst-case scenario with a trainer butterfly knife is that the blade replacement knocks into your knuckle. Sure, that might be sore for a minute, but it’s a lot better than a dozen stitches.
Best Trainer Butterfly Knives
Boker Plus Balisong Trainer
Boker Plus Balisong Trainer
Boker is a fine maker of knives, and also a fine maker of knife trainers. Their balisong trainer is well-balanced and robust thanks to a high-quality construction. The whole trainer, blade and handle, is made from stainless and the G-10 scale feels good in the hand. You can even choose between red and blue scales to customize the look of your trainer. Featuring the same mechanism as one of the company’s actual butterfly knives, this trainer may be as good as it gets when trying to learn the ways of the balisong.
MSRP: $85.95
Good Worker Butterfly Knife Trainer
Good Worker Butterfly Knife Trainer
If you’re the type of person who practices hard and gives their trainers a beating, this model from Good Worker may be your best bet. Made completely from 420 stainless, this tool can take a beating. One of the lowest-priced trainers on our list, you won’t have to feel guilty if it flies out of your hand performing tricks or takes its lumps over time.
MSRP: $10.99
Squid Industries Squiddy
Squid Industries Squiddy
How about plastic? This trainer from Squid Industries provides everything you want from a butterfly knife trainer but is made from CPVC. In fact, it’s the first-ever CNC-machined plastic balisong trainer. Pretty cool.
Don’t worry, this isn’t a flimsy toy. The high-impact, heat-resistant CPVC (chlorinated PVC which makes it more durable) ensures a robust trainer. And it’s just as balanced as a traditional steel trainer. This would be great for a younger person interested in learning how to manipulate a butterfly knife. And it’s made and assembled in the USA.
MSRP: $44.99
Bear & Son Butterfly Trainer
Bear & Son Butterfly Trainer
This model from Bear & Son is the most knife-like of the trainers on our list. The dulled blade is in the shape of a clip point and is made from 440 stainless. At a glance, it looks like a real, working knife so this may not be the best trainer to buy depending on the laws where you live. However, it works like a charm.
The zinc handle opens easily and the weight of the steel gives it a good balance while it’s rotating. The handle comes in three different colors so there’s a level of customization with this balisong.
MSRP: $65.99
Bbbarfly Pro V3
We wrap our list with something a bit out there. What if your butterfly trainer was also a bottle opener? That’s what you get with the Pro V3 from Bbbarfly. This model features a high-quality steel construction. The blade/opener is made from a polished 410 stainless steel and aluminum handles. The CNC-machined washers and hardware provide a smooth opening every time. Sure, this is a great tool for party tricks and start conversations, but it’s built to be a high-quality balisong trainer as well.
Knifemakers From Around North America Came To Auburn, Maine For The 2022 New England Bladesmithing Symposium
The 12th annual New England Bladesmithing Symposium brought nearly 100 knifemakers and enthusiasts together for the first hammer-in since 2019.
The event ran from July 15-17 in Auburn, Maine at the New England School of Metalwork and featured classes and workshops galore. Throughout the weekend there was something to scratch any itch you may have had about knives.
Master Smith Lin Rhea presented a tutorial on how to make his dynamic X-Rhea knife. There were workshops on everything from how to build out your knifemaking business to forging recurves.
It was a brutally hot Saturday in the Pine Tree State, yet it didn’t dampen spirits, particularly for the main event– the Battle of the Bladesmiths. The 2-hour competition to pushed four makers to their limits, and drew the largest crowds and interest.
Learning From The Best
The classroom at the NESM is covered wall to wall with tools and other metalwork made by past students just like this.
During the afternoon I was able to drop into a few of the classes. The one I got the most out of was led by Master Smith Christoph Deringer.
Derringer class about the anatomy of the knife was a joy, particularly the care he gave answering questions. His wry sense of humor even out, like when he called flux a crutch pertaining to forge welds. In that particular case, he suggested simply listening to the metal and letting it guide you when you forge weld, no flux is needed.
He taught everyone a neat trick for adding patina to a blade, as well. The crux, you hang the knife above a piece of heated copper. Heating the copper causes it to emit gasses that rise up and patina the blade to an almost bronze color.
A Successful Weekend
It was a big weekend for the school, gathering makers from the Northeast, Eastern Canada, and even as far west as California. For NESM director Dereck Glaser, it was a successful weekend, particularly given the COVID-related lapse in the symposium the past few years.
“The school, in general, draws from around New England,” Glaser said. “I’m excited to see more Canadians here, to be honest. We can’t forget we have a whole other country on our border. I can’t be pulling students out of the Atlantic Ocean so Canada’s a really good option.”
It’s important for anyone with even a passing interest in knifemaking to visit their local school and learn. Not only can you save yourself toil and trouble, but supporting the broader community of makers helps it survive and thrive even in the lean times.
Journeyman smith Mace Vitale runs a workshop on handle shaping.
“It saves exponentially the number of years,” Glaser said. “Indebting yourself to a week and about $600 could potentially save you 3-5 years of trial and error on your own. The amount of compressed skill and support you get in 4-5 days of a course, answering those questions that’ll take 3-5 years to figure out on your own.”
Glaser said that even with the uncertain economy, he believes the future of the school and knifemaking is bright because the passion is boundless.
“The fiscal issues we’re having is making it rough. It’s 90+ percent an enthusiast kind of hobby and craft for most people,” Glaser said. “Where inflation and cost of living’s gone, everyone’s seeing a toll in the crafts. We’re even seeing it in the welding, which is an employment-based skill. But on a whole, I think the energy is still there. The love for it is greater than ever. A lot of people did a lot of things to better themselves in it through the pandemic, so I think coming out on the other end I think people are kind of stronger.”
The Passion For Knives
A nice bit of camraderie. Two of the battle contestants Leo Potter (in the hat) and Jeremy Yelle share a fun moment ahead of the contest.
As informative and enlightening as the classes were the attendee’s conversations. Everyone was excited, whether it was to learn from a particular smith, show off a piece they made, or for the battle at night, everyone was open and welcoming.
A Previous winner of the Battle of the Bladesmiths, Emiliano Carrillo (owner of Sun and Stars Forge), was particularly poetic in what he said about the process of making his own steel.
“When I started the smelt earlier in the day the sand runs through my fingers, and by the time the day’s done it’s a lump of material that can be turned into something,” the owner of Massachusetts-based Sun and Stars Forge said. “It goes from being this throwaway material to something that’s actually useful. I think that’s crazy. It really is alchemy to me. It’s addictive. You do it and it works and you do it again and again and it breaks your heart, and then you have some successes.”
The day ended with the battle. Four young smiths were tasked with turning a one-foot bar of 1084 into a complete knife in just two hours. You can read all about the contest here.
In total, the symposium was absolutely worth the trip and should be on your checklist if you’re a serious maker in the Northeast U.S. or Eastern Canada.
To learn more about the New England School of Metalwork, click here.
