Forged Chef Knife with Nick Rossi at NESM

In this video Nick forges an 8.5" bladed, full tang chef knife out of 6" of 1.5" x 1/4 1084. This is in preparation for his 4 day chef knife class at NESM. The New England School of Metalwork is a non profit craft school in Auburn Maine that teaches workshops in Blacksmithing, Bladesmithing and Welding.

[@UmarRosyad]

Finally.. a video that show us the whole hammering

[@georgegordonbrown9522]

ROF

[@georgegordonbrown9522]

.HAMMERINGGNIREMMAH ISSI FORGINGGNIGROF

[@bogower4216]

Great forging as always, Nick! Thanks or taking the time to make a video of it. I got a couple of things to finish up for friends at the moment, but I know what I'm going to be focusing on after that for sure!

[@TomofAllTrades]

Nice video. I really paid attention to the steps to achieve the final form. I struggle a good deal with getting the heal to come down nicely. I like the post vise use in this regard. 👍🏼

[@shane4176]

Thank you, thank you thank you. I learned more from this video than any other I've watched! I couldn't figure out how to get the heel of the knife as wide as I needed. But now I see I need to draw the point out much longer before I start fullering the blade to get width.

[@gotsum4111]

I've watched this video so many times, I want to take a class at NESM but I can't afford it! Thanks for taking the time to post these videos

[@ermennda]

Both the bevel and the distal taper forged! With so many slab grinders in KZbin this looks like the real thing.

[@shazamsam7388]

That’s awesome man thank you that video. Extremely helpful for a beginner like myself

[@BrutalBaki]

Those tongs are amazing. The ones that bend out a bit I never even thought about that. Going to modify one of mine for that concept

[@schmidtforge1946]

My wife and I have been thinking of moving up to maine. I never knew NESM was there. This probably just sealed the deal

[@williammiller2307]

The more I watch the more I am realizing I have a long way to go.

[@Hunter30394]

Very cool to watch. The seamless switches between the cross pein and full hammer face were amazing. Hard to pick up at first. A couple of quick text blurbs over the video to say what you were thinking/planning at each step would have been even better. Thanks for sharing.

[@NKG416]

how do you keep it straight after quenching it?

[@Stinkdog9]

Great video...thanks.

[@j.l.foster8572]

Nick I have recently been forging very thin blades much like this one. My question is how do you keep the edge or blade from warping during the quench.?

[@NESMforged]

It's a constant battle. I have found that very careful normalizing minimizes warping. Also, If you can forge it thin enough so that you can do all the stock removal after hardening it seems to help.

[@florincochintu8691]

what steel you use for this knife? very neat work!

[@Amateurblacksmith]

非常完整的一个视频，让我看到了一块钢板是如何在神奇的技艺下变成一把厨刀，谢谢。

[@D_Movin_Silence_like_Kudzu]

"A detailed video indeed, thank you for showing me how a plank of steel evolves into a kitchen knive, thank you" that what he saids.

[@courtneesdad]

Nice work. What is the black chips that come off while hammering? Is it carbon or steel? Cool to watch. I wish I had that talent. Not many blacksmiths around here.

[@NESMforged]

Hey Randy. It's black iron oxide or "scale".

[@courtneesdad]

Thanks for the response.

[@rihenry7364]

What is the purpose of wetting the surface of the anvil? I have seen a few people do this, but haven't been able to figure out why.

[@nicholasrossi3656]

ri henry, it's to pop off the scale that forms on the surface. I was using a venturi style gas forge and that can lead to heavy scale.

[@tropifiori]

How do you know if you are overworking the metal?

[@СергейРыжкин-к4ь]

Спасибо мужики,очень интересно.Выкладывайте больше видео,спасибо.

[@Namdrac]

nice work sir

[@horaciobarrabasqui5018]

What kind of steel is?

[@daviddrinen1265]

1095

[@daviddrinen1265]

sorry 1084