The second oldest tool: Knifemaker Feature

We love people who shape metal with their bare hands! Today, a quick introduction to no less than four craftsman, metalsmith knife makers! Knives need no introduction: the second oldest tool, still in continuous use - whose basic construction hasn't changed since day it was invented. An irreplaceable tool or a deadly weapon - simply and beautifully crafted, treasured, and worn with pride. I have a real appreciation for people that are patient and determined enough to practise and perfect a true skill; particularly in industries where the standard for large corporations is mass production and low costs. I especially take interest when children and young adults demonstrate an early desire to learn how to design and machine their own creations. Yesterday, I sent out a notice to knifemakers who also happen to follow our projects, asking them to share stories about their craft with us. Meet Jackson Rumble from Canberra, Aidan MacKinnon from Melbourne, Clement Linder from Bern / Switzerland, and Bjorn Jacobsen from Sydney's Northern Beaches - our neighbour. I hope these four short stories will motivate you to excel in what you do/make/design.

***Jackson Rumble "I started making knives in 2013 after taking a knife making course at the Tharwa Valley Forge. Over the next few years I set up a basic shop in my parents’ garage. Starting out with some very basic tools, I gradually expanded getting my first belt grinder in 2015. In 2016 I started making knives full time at the Tharwa Valley Forge. Later on that year I started teaching knife making and blade smithing classes. Which I’m still currently doing. 2019 was a massive year for me. I started working towards testing for my journeyman smith ranking with the American Bladesmithing Society. After around 8 months of painfully tedious work I achieved my JS stamp and was awarded the Joe Keeslar award for the best knife submitted by a JS applicant. My favourite/ best knife would have to the keyhole fighter form my JS set. It was a huge challenge throughout the build, I was forced to rethink many of my processes. But well worth it in the end! My advice would be to take as many classes and learn from as many different people as possible. There is something to learn from everyone.The best advice I received was to plan and draw each one of my knives before starting work." If you would like to see more of Jackson's work, follow his instagram - @rumble_knives.

The Damascus knife in the photo is made from 1075/ 15n20 carbon steel. The steel stock took 4 days to make, and the whole knife took around 2 weeks to finish up.  My 2 favourite handle timbers are: Gidgee from Australia, and Desert  Ironwood from the US. They are both extremely hard, durable and look fantastic!

***Aidan Mackinnon "I am a full time bladesmith (knife maker) specializing in bespoke handmade kitchen knives working out of my workshop in Melbourne. Knives are often our primary interaction between ourselves and our food - It is with this in mind that Cut Throat Knives are designed to enhance the cooking experience. All our knives are handcrafted and sole authorship (just one person works on the knife from start to finish). They are made from the finest materials available with the care and attention that precision cutting tools deserve, with each blade spending roughly 20-25 hours a bladesmiths hands. In a world of increasingly disposable, valueless items, where homes and garage sales and superstores are packed with mediocre pieces that are bought, used, and ignored, what could be more important than learning once again to value what we buy, and feel a connection to the people who create around us?" If you would like more information about Aidan's work, here is a link to his website: http://www.cutthroatknives.com.au/ and his instagram: https://www.instagram.com/cutthroataustralia/

***Clement Linder "I started making knives at the age of 14. I always liked making stuff and someday I got the idea that I could make a knife. I love knifemaking because of the combination of different materials like steel, wood, composite materials etc. It just never gets boring. The attention to detail needed in knifemaking is almost as crazy as in watchmaking. Every part of the knife must be finished by hand. My favourite kind of knives are kitchen knives. They are interesting to make, and everyone can use it. I really like combining Japanese blade shapes with western style handles. I’m currently doing an apprenticeship as a machinist. And with access to the equipment we have at school, the possibility of making more complicated knives opened up to me. I started designing my first folding knife, and after a few prototypes I machined 15 knives. Last September I was lucky that Titan Gilroy (Titans of CNC on Youtube) came to Switzerland and visited our school. He liked what I did and decided to make a short film about my folding knife (https://www.youtube.com/watch?v=86KZxZ4_Afc&feature=youtu.be)"

***Bjorn Jacobson Originally from Norway where knife making is a traditional hobby, I started again in Australia some years ago. In the beginning I was doing “kit knife making” where the blade is ready-made and I was making my own handles. Over time I started forging and grinding my own blades, and today also run workshops in Sydney in chef knife making and blacksmithing. Ray Mears is quoted as saying 'Carbon steel has soul, stainless has not.' I tend to also prefer carbon steel with its ability to be forged to shape. There is something primal in shaping a knife by hammer and fire, a connection to our human past of shaping the world to our will by hand. Seeing the steel coming out of the forge and be guided by the hammer and take on a new form is a powerful experience. I enjoy working with natural materials like wood, leather and antler and seeing an idea come to life. For chef knives I prefer stainless steel due to ease of maintenance, carbon steel in the kitchen tends to patina a bit much. I like the Swedish stainless steel 12c27 for ease of heat treatment in my hobby workshop. It is a good combination of edge retention, corrosion resistance and ease of sharpening for my everyday knives. Even my chef knives tend to be with Curly Birch handles, a Scandinavian pale hardwood that I just love the look of. I often stain the curly birch with dark leather dye, then sand it again to take some or most of the stain off. Like on this chef knife showing the grain structure of the wood through the stain and polish. The chef knife in the photo is one my favourites and we still use it every day, it was one of my assessment knives for the Australian Knifemakers Guild." Bjorn@CreativeMan.com.au