In 2010, I got really into cooking. After receiving Julia Child's classic cookbook “Mastering the Art of French Cooking” as a gift, I started watching her TV show from the beginning—in the first episode she makes Boeuf Bourguignon. Two minutes into prepwork, her knife slices through a thick cut of beef like it was nothing. I had never seen anything like that before.
That was the moment my interest in knives and sharpening began. I’d tried gadgets and gizmos of all sorts to get my knives that sharp at home, but to no avail. It instilled in me a curiosity about the simple kitchen knife that sticks with me today.
At the time I was an unsatisfied graphic designer working at a little marketing agency in Connecticut, teaching myself welding and general metalwork as a hobby. I took a blacksmithing class at The Steel Yard in Providence, Rhode Island, and I knew I had found what I was searching for—shaping hot steel with a hammer and anvil was too fun. I heard about a class on making a paring knife. At the time, the idea of making a knife was so foreign to me, I wasn’t sure it was within my grasp. But I took a class with Nick Rossi at the New England School of Metalworkon making a chef’s knife.
It was a transformative experience.
I love making useful things, particularly tools that help people enjoy cooking. I put that passion into every knife I make.