Learning to Forge a Knife with Master Blacksmith Chris Green

This week, Nathan is hanging out with Canadian blacksmith Chris Green to learn about the process of forging a handmade knife from start to finish.
For classes and info, check out Chris's website at blackcatmetal.com, or head on over to our sister shop, kentofinglewood.com to see if they have some Chris Green knives in stock!
For all of your knife, sharpening, and kitchen related needs, head to knifewear.com
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[@stevewebber707]

I thought the implication that artists didn't get dirty, was a bit amusing.
In seriousness, there is something primal about forging a knife. Fire, steel and sweat, tempered by skill, knowledge, and experience.
My respect to the blacksmiths.

[@ellenmacisaac8312]

My husband and brothers in law took a blacksmithing workshop with Chris. He's awesome, highly recommend.

[@KnifewearKnives]

That's awesome!

[@typerightseesight]

Was that the guy from 3 ninjas in the beginning? "come here boys!" lol.

[@edyuen5363]

This video is great. And the smith is in Calgary! I will definitely consider taking his courses down the road. :)

[@KnifewearKnives]

I couldn't recommend it more, it's fantastic!

[@aaronshkolny6824]

Can the Sakai Takayuki Stainless Cleaver be used on bones?

[@lexistential]

definitely good for butchery, it's not too hard and reasonably thick. but i wouldn't just go hacking directly into bone with any knife if you can avoid it

[@nickolastiguan]

My guess chicken and fish bones are fine, probably not pork or turkey bone.

[@michaltaranza365]

If you want a new one, then yes.

[@KnifewearKnives]

Smaller bones, absolutely! I'd get an Arcos for doing pork bones or anything larger.

[@MM-ft2pv]

So crude though.