How Carbon Steel Woks are Forged by Hand - Handmade
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- Опубликовано: 20 июн 2024
- At Smithey Ironware Co., Robert Thomas and Annie Cole Arthur combine age-old blacksmithing techniques with technology used in the aerospace and automotive industries to create beautiful, lightweight, high-functioning carbon steel woks, all by hand.
Credits:
Producer: Carla Francescutti
Director: John Barnhardt
Camera: John Barnhardt, Kristina Crum
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Handmade,' click here: trib.al/0rJiFQh
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Хобби
I love the process of adding the handle to the wok. it's riveting.
I see what you did there.
rip your own hears off
😂
Go take a wok.
Ordinarily, I punish wannbe punsters for punning in no-pun zones ... but since that was a pretty good one, i'll let it slide. 😎👍
Wok hei !
The woks look great, but those sauté pans look phenomenal damn great craftsmanship can’t wait to get my hands on one.
The sauté pan is our 12" Farmhouse Skillet- it was the first product we started making in collaboration with Smithey!
My old boss was really good friends with Robert and he flew up to Chicago right before nomma awards meeting and they forged a chess set from bronze and mild steel. It was really cool seeing Robert work and help forge an entire chess set crazy!
Hello
Hey Man I remember you! Hope you’re doing well !
@@robertthomas3345 A1 wok! Do you ship abroad!?
I work in an old Specialty Steel Mill. We have 2 Melt Shops and the last hand rolling mill in the USA. For the Love of Steel.. great video ✌️
Hello
I love the craftmanship that it takes to make this.
Absolutely beautiful craftsmanship here, wish we had woks like these in the Maltese Islands. So nice to show the finished wok. 😊👍
İNTERNETTEN SLİBABA ALİEXPRESTE WOK SATILIYOR MALTAYADA GELİR
My carbon steel wok is my favourite kitchen utensil . Black like midnight inside.
Handmade stuff impressive to me.. love it..
Thanks for making this video! This is soo awesome!
Awesome Wok! Thank you.
Should have titled "iron age technology"
Edit: The previous title was, "How Carbon Steel Woks are Forged With Aerospace Technology." At least it is more accurate now.
@Onano Vica Or "how to buy a better Pan from China cheaper"
Hello
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Cole Arthur definitely has some seriously skilled hands!
Thank you!
Act of being in the present by working something dangerous, is indeed meditative!
Hellp
Yup it keeps you attentive and its relaxing
Can we just have a series of Annie making things? She's great.
I’m down for that! I love sharing blacksmithing with anyone who will watch or listen!
Hello
@@anniecolearthur3991 you presented it so well! Really gave gravity to the moment by moment aspects of it
@@nikkipope121 Aw, thanks!
@@anniecolearthur3991 love your work..
Great video! Almost feel like I could make one myself!
You know, I bet you could. Out of all the “know it all” commenters, somehow I know you’d be the one. 😉
I truly enjoyed it. Thanks
Absolutely beautiful. I was on the fence about the Smithey carbon steel wok... mostly due to the price, but after watching this I intend to purchase the entire Smithey carbon steel product line (farmhouse skillet, wok, party pan, round roaster, and oval roaster). Like they say, "You get what you pay for." And I'm at a point in which I only want to buy pots and pans (once) that last a lifetime. I'd already transitioned to cast iron (about 3 yrs ago) and am now ready to add-on carbon steel.
You know what, most of the time you do get what you pay for, but not here. You’re paying for well paid American hand work, but the end product won’t really be better than something less expensive, at least not functionally. If that’s what you’re in to, cool. Functionally, it’s carbon steel. Nothing special. I got some fancy pans but ended up liking the Balerini one I bought on Amazon for like $35 the best. Again, it’s just steel, nothing special. And if you don’t treat them right and really nurture the seasoning, any carbon steel ban is going to just plain suck. You need more than whatever seasoning they put on it at the factory.
@@mechanicalman1068 I agree... it's just steel and it's performance isn't better than any other carbon steel pan. However, I'm a sentimental guy. I just love great craftsmanship, not to mention American-made products that tell a story beyond the product itself.
@@DamienGWilson I couldn’t agree more. I’ve got lots of stuff like that, tools in particular, and that’s what pans are. Our tools are often much more than just utilitarian items. My kitchen is bad enough, but as a carpenter, I’ve got thousands invested in tools that feel better and which I love, but which don’t necessarily do the job better.
Anyway, I just try not to mix up my practical and emotional judgement. Both are valid, but confusing them can get you in trouble. Knowing which is which, I think, can lead to even greater appreciation and enjoyment. And yes, made in America matters. Enjoy the pans! They are beautiful.
Wow she is the wok master!
Pretty cool for an ad.
Hello
Amazing!
Without the show Forged in Fire I’d be in a lot more awe seeing those power hammers.
Quality stuff.
Love the hammered wok but not a fan of the handles. There is a reason the Chinese woks have those types of handles.
Go on then, tell us why?
@@AlbanZap food gets stuck in the rivets
The round hollow handles are also lighter, dissipate heat quicker/better, and are easier to manipulate the wok with.
@@AlbanZap heat dissipation and cuts down on weight. also allowed you to insert a wooden handle if that is preference.
We are blacksmiths by trade, so we decided to stick to what we know :)
I have some of their pans and I love them.
I would love to get this cookware
Great Job 👏
Very cool!
Hello
Good work.
Is this a comfortable handle? All woks I've seen are using a tubular straight short handle.
Does the job with a hand towel.
really cool!
Made in cookware makes a great wok i love using weekly
I like that natural non-stick part
When I visited Amsterdam for a week and stayed at a hostel Wok to Walk restaurant chain saved me. Got an amazing value meal. Maybe they used one of these woks!
As a setter operator I ran a cold former that made the retraction spring in a tape measurer. Made and annealed a spring every 1.5 seconds.
Annie is awesome. I wonder how much further around that power hammer could go with that disk? Could it almost make a sphere out of it, if there was enough room for the head?
You could keep going until either the hammer starts to get in your way or the steel fails!
lovin your work
That’s cool asf… I now have a slight interest in blacksmithing
very cool
Looks like a good job for a metal spinning lathe.
There are companies that form pans/bowls/etc this way- we decided the hammer was best for us because it is truest to our traditional blacksmithing roots. We are blacksmiths by trade, not machinists. :)
@@anniecolearthur3991 a lot of people really seem to miss the whole point. Saying you should stamp or spin it instead is like telling s great painter they should have just printed it on an ink jet. Some people still value and appreciate items made by hand by artists and craftsmen and they don't care you can get it cheaper at Walmart.
This vid lookin like a stop motion masterpiece
FINALLY! I'VE WAITED FOR THIS ALL MY LIFE
Annie is so cool
Very nice looking woks
I spent 2 years in china and never found anyone selling a traditional made wok most chinese seam to be into teflon coated woks eventually i i found one online
Hand made Chinese wok
i love Annie omg they are so amazing
Thank you!
Nice 💃🏽
Jesse James would be proud of these guys making this by hand …. Pretty cool 👍🏼
I love how they make a big deal about it being “aerospace technology” when it’s just a powered hammer.
Yh like freeze dried food was probably invented as an aerospace technology, doesn't make it special in this day and age just for fluff it seems.
They change the title.... LOL
So you know everything about aerospace technology? I forgot.
Aren't you just the POS of the day
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Bendiciones, saludos desde La Cocina de Freeman
Cool
Annies fancy technique at 7:17 got me goood
One of my early teachers once said “Blacksmithing is using very imprecise methods to create very precise objects” :)
@@anniecolearthur3991 so it is.... your teacher was wise
Really nice…..
This method is so phenomenal. But production wise as to save more time and money, use a mold for the wok with just one hit of a hydraulic press then done. same with the handle.
I admire this video the way I admire cooking using a wok. :)
If you look through the other comments, I’ve explained numerous times why we don’t press or stamp out our wok bodies. :)
the fancy technique 😂🙌🙌🙌
in Indonesia some makers used old drum barrels for made it to woks, and just using hammer to made it perfect.
대단한 기술을 가지고 계시는구만.............
So after all of this fantastic workmanship .. . Where do you market your product ... I have not able to find your pan , and wok in Denver..
Please provide the name of store
Smithey Ironware is the name of the company who sells them. You can find them on their website
Those tongue-clicks added in post are so dope lol. I know it sounds goofy but, big ups to whoever in your editing dept threw those in!
Hello there👋👋how are you doing ?
wow niceee
The wok you see in the beginning is like $40 in Japan. It’s what restaurants use. Appreciate the craftsmanship but yeah.. at $325 there are better alternatives
I love wok can use fry , make fried rice and capcay
Have you guys tried making the wok with a round bottom instead of a flat one?
In the US market, homes don't have ranges that are traditional shaped wok friendly. Many are electric, some are gas. None will have the size required to hold the wok steadily. The flat bottom is a good compromise for this situation.
These woks and cookware are made for affluent home kitchen. As for restaurants were margins are slim, stamped ones will do just fine.
the dj talkover for weird mouth sounds at 4:33 😂
how about interviewing some chefs who actually use their woks?.... looks like its made more for the crate & barrel crowd.
Chef Ludo, Brad Leone, Derek Wolf.. plenty of chefs use their stuff.
@@KatotownUSA you realize just saying celebrity chef names doesnt mean the woks are any good, right?
@@-EchoesIntoEternity- If you go to Smithey's website, you can see a video interview of a chef local to Charleston (where we are located) who reviews the wok. The wok is our newest product, so we don't have a whole lot of reviews of it yet- but it has been well-received by all of the chefs and cooks who helped to provide feedback on our early prototypes.
Could this be done at home on an English Wheel? How thick is the wok steel you are using?
In theory, I think an English Wheel could work. We use 16ga material for the wok.
Annie is YOKED!!
Haha thanks bud!
تسلم الايادي
This is fascinating. Where can I purchase one?
Smithey Ironware sells them on their website!
So, are the actual steel blanks used to make the wok body forged? They seem like they're just hot rolled sheet. Is only the handle forged?
They are cut from rolled sheet. The body is forged as seen here. The word “forged” means to shape metal through hammering and bending. Not just to hit hot stuff with a hammer- although that is the most fun way!!
Great demonstration of your skill, Annie. Thanks. Where are your works available?
You can purchase them (or find retailers near you) on the Smithey Ironware website!
Cannot wait to buy one
I thought that kind of black smith and such as cooking ware making just available in third world. But now I realize that it is about art and taste.
3.25 pounds may not seem like a lot, but my 14" Chinese carbon is 3.94# and my 8" deBuyer Carbon is 2.65# - that 3.25# wok is gonna be a beast to work with.
Alot of the weight is probably on that solid handle. Thats why many commercial woks use thin walled tubes for handles.
Great smithing skills. Should have had a wok chef consult you on the design. That long arched thin handle is not good. You want a straight tube handle.
We did consult with many chefs. They all actually liked the handle shape. Yes, it’s not your standard handle design- but it’s our blacksmithing roots that help us stand out.
A handle like that is actually easier for tossing around. High end wok chefs often prefer no handle at all, instead going for the Cantonese style wok with 2 grips.
Naturally, woks a classical cooking vessel in Europe and the Middle East. 10/10 would recommend to a friend.
Hello
Since when?
I have used this wok for years and love it. Great product.
For those interested, one carbon steel Wok from these guys will set you back $325.
Is the alloy just iron and carbon ?
Now I feel like a marvel hero made my wok. Thanks you all
Beautiful work.👍
Hell yeah.... Give me one of those 😍😍😍😍 that's how a wok is made!!!
Hello
I swear sometimes black smiths look like Alchemists like Wizards/Witches of the metal fab world 🤷♂️😂😂 Insane talent all of them!!!
Curious why they don't direct link to the companies website.
what is the size diameter and what is the thickness mm?
add more rivet on the handle joining the pan. make it atleast 3 not 2
Annie, where did you get your apron? or did you make it yourself? Thanleather k you
My apron is from Calavera Tool Works- it was a gift from Robert after I had been working for him for over 3 years at the time. Calavera is a company local to Charleston, SC where we are located. They do some amazing work- and the leather is very heavy duty- able to stand up to the rough work I do!
@@anniecolearthur3991 thank you.
does that heat from the wok not transfer to the handle?
Nope!
This is so beautiful, where can I order one…
I can't imagine this company has a website where they might sell the products they make but it might be worth checking just in case.
'Carbon is one of the alloys in the steel'. No - Carbon is one of the Elements, the others being predominantly Iron with perhaps a trace of Manganese, similar in content to the Carbon. The alloy is the steel itself.
“Carbon steel” is the name of the subcategory of steel alloys. It makes the vocabulary get a bit confusing and can easily sound (or be used) incorrectly often.
This is more like metal shaping than metal forging.
Forging is more than just shaping metal, and a lot more goes into it.
Great looking wok. At $325 each, I'll stick with my $15 china wok.
7:54 they too use those look...
You get what you pay for
That has to be a $500 piece. It is an unfortunate truth that you can buy a fine chinese hand-made, carbon steel wok of a larger, more practical size, for $80 or less.
I guess so, 1. It's handmade forge 2. Made in America.
It's good craftsmanship I admire it, but for large scale production, why he just bought hydraulic pressing machine then aerospace hammer machine
@@SuperGigaleon I wondered that too. But it’s probably just the amount of deformation the steel will tolerate without breaking. The process is called “cold working” and you cannot move steel very far in one motion via that process without tearing it.
The alternative would probably be to heat up the blank in a forge or using magnetic induction and then draw it through a progressive series of dies. In high-volume production, these dies would be mounted in a long hydraulic press assembly with a conveyor system carrying the blanks from one die to the next between each press. It might even require a 2-stage pressing where there’s a second heating between pressings.
There is also a different type of process called “metal spinning” where a lathe can be used to form curves into flat metal. But machine tools are somewhat antithetical to a blacksmith’s process aesthetic-not to say a smithy wouldn’t have a manual milling machine, for instance. But a gigantic and outrageously expensive dual-spindle CNC lathe that would probably be necessary to spin those woks reliably -an ultra-precision modern machine tool like that has no place in a smithy.
So you’re looking at a relatively small, reliable machine that fits easily into a fixed-size workshop, which can be purchased via a payment plan from a machine tool vendor who will deliver it directly to you. It’s practical for a small shop to own and can be used for other shop work. And yes it is relatively quite slow and requires a skilled human to operate. But probably the only real alternatives are a sheet metal die-forming factory or a production CNC machine shop. Hand-forging the whole process isn’t an option at US labor rates.
The woks are $325 😷👍🏻😷
My 14" hammered carbon steel wok from China (from the Chinese restaurant place) cost US$18.
Nice stuff. Where to buy?
The Smithey Ironware website
Love her. Rock on Babe.
I had access to a big industrial oven and I put mine in and out of the oven over several days between applications of clove and star anise oil -
the results were beyond amazing. One thing people must know is NEVER use olive oil in a wok - it will destroy your seasoning.
That blokes really happy with what he makes.
Hand forged. How much are these woks? Like $300-$500?
Yeah, $325. That's pretty ridiculous for a carbon steel wok. I doubt many of these are going to professional chefs and their intended customers are probably the "I like to smell my own farts" crowd. Notice in the shots of woks actually being used, they're not using the wok made in this video.
Eckold planishing hammer is top of the line made in Germany.
The hammer marks on the walls of the Smithey CARBON STEEL FARMHOUSE SKILLET should be all around the Smithey Wok
That "aerospace" part sure didnt have the intended effect on the audience
Hellp