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Today I’m talking knives and knife making with Jamison Chopp, a bladesmith who works with a group of individual knife makers at Acre Forge, in Portland, Oregon.
We talk about what’s changed and what hasn’t about the way knives are made today; we dive into the details of blade shape, blade materials, and handles; we talk about what separates a great knife from a mediocre one; and more.
If you’re interested in culinary knives but somehow haven’t come across Jamison or Acre, you’re going to really enjoy this episode. And for those of you who haven’t invested in a really quality knife, well, fair warning, this conversation might change that.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
Mad Fritz
Mad Fritz Coffee
David Arthur Vineyards
Winemakers Review
TOPICS & TIMES:
Skis? (3:53)
Getting into Knifemaking (9:37)
Is there a more conventional path? (16:29)
Current State of Bladesmithing (17:43)
The Acre ‘Collective’ (23:23)
Knife Maintenance (27:11)
Metallurgy (30:07)
Carbon Steel (32:52)
Materials (36:00)
Acre Macrum Knife vs ‘Signature’ Knives (43:08)
Hand-Forged vs Machine-Made (46:52)
Styles: Japanese vs Western Knives (53:44)
Acre vs ‘Big Box Store’ Knives (56:21)
Acre vs Other High-Performance Makers (1:00:54)
Sharpening (1:05:21)
CHECK OUT OUR OTHER PODCASTS (click each to learn more):
