Highly Detailed How to Forge a Knife step by step, hammer and anvil only no power tool

Full length forge, not sped up. Highly detailed step by step instructional video of how to forge a Kurochi or Brut de forge chefs knife. No power hammer, no press, only hammer over anvil. Perfect distal tapers. Heat treating in a forge. How to bladesmith.
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[@raclaymore]

months of watching videos, this is the best by far showing everything. THOSE HAMMER BLOWS BRUH. such a small frame guy and DAMN probably causing tsunamis in the Philippines with those.

[@benjaminminor1791]

Jordy, I never write comments cause I'm a proud lurker but it is crucial that you understand how important you and your videos are to beginner blacksmiths like me. I appreciate the detail of your explanations and how well-edited the whole video was. Thank you for teaching me and others.

[@user-qp1gk4mi3i]

Good information i am slowly getting into blacksmithing. But this video gave me confidence

[@opa_plays_mw5318]

That is some serious movement in one heat. SUBSCRIBED.

[@4pawsforge273]

An INSTANT SUBSCRIBE my friend!

[@mountainwolf1]

This is very similar to the way I prefer to forge blades, except I forge the tip back in the opposite direction. I like your saying -we are bladesmiths not knife maker's I need to post that in my smithy. Keep up the good work godbless and be safe.

[@matthewliesemer3511]

This is awesome. Tempting me to fly down there for a course.

[@wenwren]

Thanks for the tutorial. Would enjoy seeing how you accomplish a forced patina. Handling methods for that style of knife as well.

[@Niksow]

did you edit the barking in on hammer strikes or your dog barks on every strike lol HAHA, but besides that maybe the best video on the internet of how to brute de forge a chef... THANK YOU

[@philcook1377]

Really enjoyed this video, ive watched hundreds of videos online now, my forge is all set up ready to go i just havent made the jump yet. This video has pushed me closer to starting sooner rather than later. I never knew you needed to warm up the anvil, makes total sense after hearing it, im in the UK and its cold and wet 110% of the time so glad i know this now. Subscribed and looking forward to watching every single one of your videos. I have one question, you say about bringing the knife down to around 200 degrees, (Fahrenheit im guessing as youre US). If i dont have any way of measuring the temperatures. How long am i looking to get it A- up to temp, and B- cooled down enough. Same for up to temp on the normalising?

[@Koffetar]

When forging bevels are you starting from center and move towards edge or is it other way around? You also do not touch the spine, right?

[@claytongraybill9370]

What Doug do for annnealing?

[@bigernbladesmith]

Is that a copper wort chiller?