Heartwood Forge

handmade kitchen cutlery

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Go on now, pick one.

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Here’s a closer look at this recently finished san mai blade. Are you wondering what san mai is? It’s a Japanese blade construction – loosely translating as “three flat things” – where a high carbon steel core is laminated between two softers material by forge welding. As is typical of all things Japanese, this makes good sense all around. You can have a harder edge than you might normally as the slightly more brittle steel is protected by the soft jacket. It also has benefits in east of sharpening and grinding. In this case, I have substituted a soft iron jacket for stainless steel that provides additional corrosion resistance.

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and... we’re over the hump... thanks to @peteskustomkoa for the awesome Hawaiian Koa, to @andyflage for the 304 stainless handrail drops and to @bill_burke_knives for inspiration. The whole lot of you are fine by me! Carrying this shop made san mai paring to @thomasvillearts this weekend.

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I don’t do too many shows - one, maybe two a year. In less than a week I’ll climb out of my dusty shop, wipe my face and head down to Thomasville, GA w/ @thomasvillearts. I will only bring a few blades with me but they’ll be only my most recent work. This chefs knife will be there - hand forged from my own san mai with stainless steel handrails from the Georgia Center that @andyflage gave me and a 52100 carbon steel core. Handle: blue smoke maple and ironwood.

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All the colors - especially that Turkish walnut leftover from a shotgun stock.

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In search of purity of form, I enjoy the process distilling down to the basics. The size, specified by my client, seems to be very useful.

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This oversized paring knife is forged from American manufactured 52100 carbon steel. Dressed in African Blackwood from a clarinet factory in Paris and Cherry burl from a fallen tree near the shop.

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Yesterday's newsletter sale was swift. Thank you all for the relentless support!

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To a good friend in NYC - keep chasing that dream.

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I am incredibly humbled, honored and excited to have my oyster shucker featured in October's issue of @foodandwine magazine! The shucker was designed originally with and for @bryan_t_rackley of @kimballhouse fame and after I partnered with @waterkeeperalliance affiliate, Apalachicola Riverkeeper to donate a portion of the proceeds to their efforts of keeping the Apalachicola river, and thus, the conjoined bay, clean and healthy, I opened up this design to the public! Thanks to all of you for the amazing support. My heart pounds for you today!

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If you've been following along closely, you may know I've been making san mai - a laminated steel that just makes since to me for many reasons. For you non-knifers, it's a Japanese construction of steel with a soft steel jacket surrounding the harder core steel. For the past 8 months I've been making my own, using found and virgin materials, merging the bisected worlds of recycled and performance materials. Recently I treated myself to some imported, pre-made san mai from @takefuspecialsteeljapan and I have to say, it was a pure joy to work with. Though I still love the alternative source of this lumber - who burns walnut because it's in their way? Not me. What do you think about recycling vs. not for making knives? It's a huge discussion so let it fly.

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I'm humbled to be working with @annladson again as she puts out incredible work! Given my proclivity to stay near in the shop most weekends, let's just call this my attempt at socializing.

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altogether. totality.

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Well I'm no book binder, but I do have much more understanding and appreciation for another process and category of materials totally different from my own. For the past few days my good friend @bhbeidler took me under his skillful wings and showed me his ways. Like everything in life, there's much more than meets the eye and these decidedly different crafts still demand the same level of attention. Above is my first and definitely not my last book situated next to Brien's first knife that he forged at my shop a couple years ago. I'm grateful we crossed paths years ago at @gardenandgun's Jubilee. Consider taking his class next year @penlandschool and acquaint yourself with this expert and his craft!

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I've been lucky to call @bhbeidler a good friend for a couple of years now, but until recently I haven't understood the mysterious book binding process at all. This week I'm in his Bloomington, IN studio learning an entirely different process and the massive departure from my work is a welcome change of pace. Despite our drastically different materials and tools, I've found it enlightening that our mindsets are similar from time to time. I believe we all have so much to learn from one another and it's humbling to learn from such a thoughtful craftsman. Never be afraid to put yourself out there and broaden your horizons. And if you're interested in learning more about the process craft, give @bhbeidler a follow.

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My grandmother used to hang a pirate flag in her kitchen when she was in a bad mood and didn't want to be bothered. She's gone now but her legacy continues. Sometimes a well placed cleaver conveys the same message.

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When someone says chefs, we say yes. Forged century+ old sawblade in birdseye maple, both out of western North Carolina. Have an outstanding Friday, everyone!