Beginners Kitchen Knife Making Class

Learn how to make your own utility size kitchen knife


Tansu Knives
Tansu Knives
5.0 (13)
21k followers

8 hours Class size 1 to 2 guests

$650 - $700 (Afterpay available)
(Earlybird price of $650 applies if you book into a public session 21+ days ahead)

Newcastle
•
Craft
•
Metalwork
Have you ever wanted to learn how to make your own knife? If so, join this knife making class for beginners!
During the class, you will learn how to design a kitchen knife, using the stock removal method.
Your friendly teacher Mert will go through the basics of knife making and help you cut out the design from carbon steel. After the blade is heat treated and quenched, you will take a break for lunch, which has been provided.
After the break, you will be making the handle and once the knife is tempered, you will start grinding it. Mert will be demonstrating how to sharpen the knife and after that, you will finish the knife by either hand sanding or belt finish.
As the last step, the blade will be mounted to the handle and that's it! You will have made your own knife to take home!
Whether you're looking for gifts for Dad or your best friend, come along to this fun knife making class!

money_off
Save $50 per guest, when you book 21+ days before a session


Knowledge required
Beginner friendly. We will be using power tools and some dexterity using these tools are required to finish this course. If you struggle in certain aspects, Mert will definitely help you!
 
What you'll get
  • Handmade kitchen knife to take home
  • Guidance by an expert
  • Lunch break
What to bring
  • Please wear cotton based clothing that covers your arms and legs.
  • Wear closed toe shoes.
Location

East Branxton, NSW

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Beginners Kitchen Knife Making Class location
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Your teacher

Tansu Knives
Tansu Knives

5.0 (13)
21k followers

Back in 2005 as a chef I wanted to use the best tools available to be more efficient at my craft and I soon realized common brand name knives weren’t up to the task.
They were made with “ease of production” in mind rather than the cutting performance, comfort, quality of the steel or the heat treatment; all of which determines the edge and the longevity of the tool.
After much research I moved from German knives to Japanese and then to custom ones made to my specs by custom knife makers.
However even with the custom ones I felt like there were a few things missing to make the cutting more enjoyable so I decided to start making my own knives to use in my kitchen in 2013.
I visited well known makers here in Australia and in the USA to learn how to forge blades, make San Mai and Damascus. One year later I was getting custom orders for knives from all over the world and building a strong reputation for my knives cutting ability.
After winning best new maker and best kitchen knife at a couple of shows I was getting more and more requests for custom work and was being featured in knife magazines. In April 2018, I hung up my chef jacket to become a full time knife maker.

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