Make a kitchen knife
Over two days, a group of up to four students are guided by Rowan to create a unique, beautiful and high performing kitchen knife. Students gain an insight into and experience all aspects of the craft with a high level of detail and tuition.
The course focuses on the craft of the forged knife, with the first full morning dedicated to forging the blade. We use a Japanese pre laminated blank that features a shirogami (white paper) steel core which is made specifically for high performing edged tools and when worked and heat treated correctly, provides a very fine grained edge with excellent sharpening properties.
Processes:
Hand forge: Working the steel red hot on anvils with hammers.
Profile: Grinding the blade to shape, a range of kitchen knife templates are available for students to choose including a Japanese gyuto & bunka.
Heat treatment: Water quench and digital kiln temper.
Bevel grinding: Wide bevel grind to a fine edge ready for stone finishing.
Handle work: Shaping and detailing to suit your hand and use.
Bevel finish: Stone flattening and finishing bevels.
Sharpen: Standard sharpening progression and a more advanced thinning and micro bevel progression.
Cost:
Cost: $950.00 p/person
Deposit: A 25% deposit is required upon booking and the remainder due upon receipt of final invoice two weeks before course commencement.
Cancellation policy: We don’t offer cancellations but we are very happy to swap dates if needed or transfer your deposit to another person.
Details:
Address: The Mill, Shed 20 / 9 Walker St, Castlemaine Vic.
Time: 9.00am for a 9.15am start, through to about 4.00pm depending on progress.
Course size: We have a maximum of four participants per course which allows for a high level of tuition.
Minimum age: 16.
In the event that a course date falls on a high fire danger day, the course may need to be rescheduled.