Knifemaking: Create Your Own Kitchen Knife

Course Overview

This 3-day intensive bladesmithing course offers a hands-on experience in the art of crafting a small kitchen knife from raw materials to finished blade. Students will learn traditional and modern techniques in a workshop, guided by an experienced bladesmith. Each participant will leave with their own hand-forged kitchen knife—both functional and beautiful.

Course Highlights

● Duration: 3 days (3 hours per day; 9 hours total)

● Knife Style: Small kitchen knife (paring/petty knife size)

● Group Size: 3

● Skill Level: No prior experience required—ideal for beginners and enthusiasts

Note: Classes occur on Monday, Wednesday and Friday from 4:30 to 7:30 for each 3 day session.

Curriculum Outline

Day 1 – Forge & Form

● Introduction to steel and forging fundamentals

● Safety overview and equipment orientation

● Forge the blade, rough grind, heat treat

Day 2 – Grind & Heat Treat

● Refining the knife shape and bevel geometry

● Handle prep/glue up

Day 3 – Finish & Fit

● Fitting and shaping the handle

● Sharpening and final finishing

● Knife care tips and Q&A

What’s Included

● All tools and safety gear provided

● High-quality materials: steel, handle material, adhesives, etc.

● 1-on-1 guidance throughout the course

● Students keep the knife they craft

Pricing

● Total Cost per Ticket: $885

○ Instruction Fee: $810

○ Material Fee: $75

Instructor:

Jordan Pennington has been making knives for over 10 years. He currently works for himself and teaches blacksmithing at Credo High School. Questions? jordanpaul2003@gmail.com

Minimum attendee age is 16 years old.

Warning: This is a physically demanding activity. Be prepared to swing a 1 to 3 pound hammer for up to 3 hours.

Please bring an N95 or equivalent mask. Wear closed-toed shoes and non-synthetic fiber clothing.

*Cancellation Policy: Attendees must register for classes or request cancellations/refunds 7 days in advance. (Some classes may require more time.) Eventbrite fees will be charged to the attendee. No walk-ins.