Sunday, July 6, 2014

Knife making workshop

Learn how to design and make your very own knife. I specialize in custom made chefs knives that are fit to the users hand. Due to numerous requests from customers I have decided to begin teaching classes in the art of knife making. You will get to create your own knife for use in the kitchen over the course of four lessons lasting two hours each. The first and last lessons will be a group of four students and in between you will have two private 2 hour lessons to do the bulk of the hands-on work. The cost for class is $600 and that includes all materials, expendables, and tools required. The first class will take place during the first week of August.

Topics that will be covered:
-Steel and the properties that make for a good knife.
-Designing blade and handle profiles for the intended use in the kitchen.
-Cutting and shaping steel using the stock removal method. (We will NOT be forging blades with a hammer, nor will the workshop be geared in any way towards swords, weapons, or fantasy type knives.)
-Fundamentals of the heat treatment process and tempering process. I will conduct the heat treatment of your blade.
-Handle material selection and stabilization of the wood using a vacuum chamber.
-Mounting and finishing handle scales and setting secure fasteners.
-Making a storage sheath, and final sharpening of the new blade.

Please email me for further details and if you have any specific questions.

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Location:Red Hook

Tuesday, June 3, 2014

Sharpening schedule

My sharpening schedule at the Brooklyn Whole Foods is Saturday noon-6pm, and Sunday from noon to 6pm.

This is a photo of the 5" knife I make for the store. It's been ground for a right handed cut.

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Monday, April 7, 2014

New handle for a butcher knife

This boning knife had a poorly fitted factory made handle. It has been replaced with a solid lignum vitae handle from wood salvage off a boat in the Brooklyn Navy Yard.

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Friday, April 4, 2014

Foraging season has begun

It's time to get out and hunt for wild edible plants and mushrooms! Not to mention that after the last frost gives way to warmer nights gourmet mushroom spores can be spread or plugged in their preferred environment. In gearing up to make a trip to my favorite mushroom hunting grounds to inoculate the best sites while seeking fiddleheads and wild leeks.
Get yourself, or your favorite forager, a custom foraging knife and enjoy the flavor of wild edibles.
Send email
Prices start at $200 and includes a sheath.

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Tuesday, April 1, 2014

Don't let this happen to you!

Since Whole Foods opened in Brooklyn I have sharpened a lot of knives for the good people that needed it. For the most part the knives only show signs of normal wear and tear. A bent or broken tip from dropping it or prying open a can; cracks or burn marks in the handle from the dishwasher or stove; and chipping along the cutting edge which is typical of the Japanese style knives.
Perhaps the most disturbing thing I see is no real fault of the owner, but rather the person who previously charged them for a very bad sharpening. On average 1 in 10 knives I see have been debased by inferior sharpening technique. One should never subject a knife to a grinder that will heat up the edge of the blade and remove large quantities of steel with no benefit to the cutting performance.
The knives in these photos have been left with me to repair. Anyone out there with a similar experience can bring, or mail me their knives to fix up.
Broken tips, handle replacement, chips, uneven blades, and cleaning up over-ground knives are all within the realm of possibilities.

To inquire about knife repairs: Send email

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Thursday, March 20, 2014

Book signing tomorrow evening at ICP

Xavier Guardans is signing his book tomorrow night at ICP starting at 6pm.

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