How Knives Are Made for New York's Best Restaurants - Handmade
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- čas přidán 2. 10. 2019
- Handmade takes you behind the scenes to see how Will Griffin of Griffin Bladeworks in New York City hand-forges knives for some of New York City's best Restaurants.
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I just have to say how much I love this new(?) series. Crafting has always held a special place in my heart. Being able to create something so beautiful out of raw materials. And being able to get a glimpse into a crafter's trade, being able to hear their passion for their craft is just so beautiful and wondrous to me! Keep up the good work! :)
Also, that paring knife is so gorgeous.
There's something about watching somehow who went against the grain and not just found success but happiness. Good for you Will!
Thanks for the look int the life of an artist, I love knives and his blades look amazing.
HANDMADE Incredible series! Loved the one about Plates also! Thanks!
10% of comments: Will Griffin makes good knives
90% of comments: Chelsea Miller knives are trash
Why are her knives so bad? Not being a smartass, but I never heard of her until this post.
@@RoivonPC She doesnt even make knives persay. She just takes old horse shoes filers a grinds it down into a knife, polishes then charges $800.
Garbage.
@@jmoa5758 ... knives per* se* (Latin = "by itself"). She takes horse shoe files* and grinds them* down into knives* ...
yeah cause women ant make knives....
@@RoivonPC Her main knives are just ground from horseshoe files, no forging, no heat treats. And as an aesthetic choice she retains the raspy edge where your fingers would wrap the blade in a pinch-grip, which is a truly bizarre decision. Plus the profile of her blades are also strange, big sweeping rounded shape that would only work for rocking and not for any other techniques like push, pull, slicing. And for all that she quotes 800+ dollars, which in a free market sure whatever. But when compared to dozens of other options out there, incl those made by people who've spent decades specializing at forging, sharpening, handle-making, that are readily available for 300 dollars, her prices become absurd.
As for the ad hominem breed of comments, she is an attractive woman who appears to have welcomed the attention by inviting a number of different camera crews to promote herself over the years. This raised her profile, which raised awareness of her work explained above. And in the land of the internet, that combination will always draw extra heat that she partly deserves but also largely unfair.
Will is an absolute badass and master of his craft. I've purchased multiple knives from him and will continue to do so.
I am so relieved this isn't about Chelsea Miller
you and me both
But but but she uses scrap metal so she's recycling and recycling is good for the environment hahaha.
Sexualized knife making? SIGN ME UP!
Untempered steel is artisanal.
I came to post exactly the same thing. Charging $800 for a BS knife when you could pretty much afford a Japanese honyaki is a joke.
that knife sir, will keeeellll.
"I've never done canister damascus before"
-A startlingly large number of contestants
As a metallurgist, I truly appreciate the great skill and knowledge shown in this video. Cheers!
@Eater: I really love this video! What I love is that it not only highlights a craftsmanship with a true craftsman at the heart of it, but also how the knifes he makes are so important to the people he makes it for. Would it be too much asked to request more videos like this, where you highlight supportive/crafts(wo)men jobs?
Thank you for sharing your passion and knowledge of cooking knives
A wonderful man, a wonderful product, and a wonderful video.
Thank you.
Thanks for taking time to add actual captions for the deaf and not autocaptions with errors
Keep up the good work you do with your craftmanship your pride in skills. People need things of quality not just to have things.
Perfectly understand the importance to have at list couple great knifes I love cooking :)
Oh my god! I would love to own one of these amazing knife in the future!
This is pretty amazing!!!!
*Australian accent* "Now that's a knoife."
Thats not a knoife, THIS IS A KNOIFE ;)
"You got a light buddy?
Yeah, sure.
And yuh wallet!
Give 'em your wallet Mick.
What for?
He's got a knife.."
Buying one very soon! Amazing!
Looks like Dexter has finally started making his own knives.
No matter what you use, you will master something by doing it thousands of times.
I want to collect these knives after watching your video. Hand made tool looks so nice.
amazing attention to detail.
A1 keep on truckin. Your work will live on..
Better than the girl who sells horse shoe filers for 800 bucks.
@@Lawlzinator This channel featured Chelsea Miller knives a few years back. Look up 'Why The Best Chefs Use Handmade Knives'
@@hippocheese14 I'm sure Gordan Ramsey would disapprove using her knife.
"Hipster Knife" not that useful; but expensive..
@@roo7557 gordon ramsay uses cheap knives
yeah, but she's hot
Very Informative and great video...👍...
2:50 Sorry man, but it's the exact opposite. Smaller grains, hard/brittle metal. Bigger grains, soft/ductile metal.
The reason why you use forging instead of casting is because deforming the metal (hammering it) creates dislocations within the grains (THAT takes too long to explain), and the higher the dislocation density the lower the ductility.
It's a bit like, if you let steel cool down slowly, all the atoms will be where they want to be and the steel is pretty ductile. If you mess with the atoms in any way (quenching = not giving them time to move / deformation = making them move by force), you get more brittle steel.
(Metallurgical engineer here 👋)
I usually say faster the cooling smaller the grain. When you have less time to make friends you have smaller groups. Heat= time and atoms= people. Bigger network are more flexible smaller network are more rigid.
throwback to materials engineering class for me, mechanical here
So this leads me to ask you how can a man in the business be so fundamentally wrong?
@@johnsmith-wx5fb no one stress tasted his products.
@@nhankhuu5643 tested. He has no business making knives.
The sound of Knife on bone is just beautiful.
0:09
Loved it
I really like this series, keep up the good work. Much better than the stoned guy who cannot use a fork properly you had the last time I watched this channel
So cool. I would work in a loin cloth if I had to do work that forge all day!
Such a badass profession.
So the best knife is not made from a horse shoe rasp?
lololol shots fired
Who in Gods name is doing that?!
@@eversforgeworks oh it's very very common
EVERS FORGE WORKS Chelsea Miller.
@@eversforgeworks Actually you can make very good knives from rasps, given that they have a decent amount of carbon.
The problem with Chelsea Miller is that she merely grinds them down then doesn't heat treat them.
Files, saws from mills, leaf springs can make good knives.
I love the chef perspective in designing the knives. I hate the lack of metallurgy knowledge. Grain distribution is better when molded not by hammering. The gain or crystal size are larger if cooling time is slower and smaller if cooling is done faster. Mold and stamped products can be superior because the composition is more precise and the grain is more uniform. The heat treatment process is more important in determining the durability and hardness of the blade not some mythical sense. Machine can make better knives for a fraction of the cost to manufacture. They should be honest with their pricing. 10% design and manufacturing 90% beliefs.
Ps. Machine grinding should be done before the quench and tempering. He is going to have quality control issue as he does all his grins and sharpening after his heat treatment.
nhan khuu agreed. This guy is far too full of himself and his romance. Maybe he has the metallurgy knowledge, but if so he’s terrible at conveying it.
I do agree with most things you said, but you have to consider that plastic deformation also increases hardness of steel or anything for that matter. Therefore hammering it does make sense and will most likely lead to the better knife. To be fair, the value you get out of these knifes isn't great, because of all the hours of work that go into the making. Most people are better of machine forged knifes.
@@Fred26498 drop forge machine does it better
@@nhankhuu5643 Oh look!! Its more people in the youtube comments section that somehow know more than a dude that actually does it day in and day out. Look forward seeing your video about how you make the knives YOU sell and get paid hundereds of dollars each for. "CZcams comments... where google a search can make you an expert on anything".
@@Trainwheel_Time You live in a world where you enjoy all the modern comfort yet you reject the very knowledge that built that world. Metallurgy is one of the most important knowledge in many disciplines not just knife making. When you make false statement a material engineer to a 5 years old can point it out. I don't need to be selling a crapload of knives to a bunch of ignorant people to qualify my assessment. You are stupid to defend a guy who say that hammering makes the grain smaller... you should follow your own comment and Google how crystallization work before you come barking at me. Im a consumer and I'm just not down with people saturating the market with inferior products. It's like Amazon reviews.
Wow, exceptional video.
This is awesome...
Wow. Thank you.
Worth every penny
lol no, his process is wrong he has compromised the strength and the amount of incorrect things he has said shows his lack of metallurgy knowledge. He is an amateur and these knives are not worth any more than a global or wushtof infact they are worth less because they are weaker
Excellent episode! One of the best to date !
I live the pairing knife. Thats so unique to have knife and handle forged from one piece. Also i like your shape for the blades themselves
Nice job dude!
Respect great job
Quarantine got me watching all sorts of stuff lol
AWESOME
Respect!
I really like the look of the paring knife... It looks like a neck knife or a boot knife.
Well said.
An extremely well made video. Kudos to the team that filmed and edited it. Will Griffin's passion comes across so intensely.
The beef looked great
I would love to apprentice under one of these guys
older people often say tradional methods of making stuff are disappearing but on the contrary more and more nowdays younger generation start making niche handmade crafts that actually get value out it as a normal profession
No idea how I got here but this is a very interesting video 👌
I enjoyed Your video very much !
I grew up on a farm in Mid. Tn.
My Grandfather once owned that
farm . He must have been quite a
Man ( I never knew Him , He died
the yr. before I was born ) . He was
by all accounts a " Jack of all trades " . He must have mastered at least a few . He owned a post office , grist mill , two farns , and a country store .
He was a farmer , and part time Blacksmith . I was raised by My Aunt
( His Daughter ) & Uncle . I wish I could have learned His skills , but ,
I guess it wasn't in the cards .
I would LOVE to own a kitchen do it all knife made the way You make
them ( but , I doubt I could afford one ) .
I like using the curved knives, personally. I like that rolling feeling as I the food and can get a better speed once I get into the flow.
You mean with belly? And rocking?
The quench bucket is filled with his sweat.
Muy bueno
that paring knife looks damn sexy
Knifemaker Explains The Difference Between Chef's Knives | Epicurious
czcams.com/video/LO35cdWL1MQ/video.html
These are beautiful knives, but cooks don't get paid enough to buy them.
Work harder and save up
@@longzuk lmao most cooks don't have time or money for this kind of knives. They are better off buying cheaper stainless steel knives that'll perform not much worse if not just as well. This kind of knives are for either chefs that take themselves super seriously, or rich people. Probably mostly rich people.
@@longzuk you give evry day all what you got...
And also the older they get they seem to get these knives much much expensive. I always hunt for them and people seem to not sell them often.
@@jahd5790 Just got a batch of old (1930?) German carbon steel knives thinner and of better make than those, much cheaper than new ones
From a chef to a blacksmith is huge job change. it's like changing from mage to a swordsman, i wonder how much grinding he had to do to get and equip the skills he got.
Reinventing history one story at a time. 2:00
Huge Respect
Looks like all these Eater videos are using the same cinematography ques from Chefs Table, down to the piano and slow-mo.
Blacksmith is probably the most masculine job in the world.
RRRREEEEEEEE!!!!
@@djabroni_brochacho4644 lol
how about stopping this idiot idea and watch: czcams.com/video/bJ8_NNnVntk/video.html
Best knife advertisement I have ever seen!
Please do a behind the scenes for Mareko Maumasi and Ian Rodgers they make amazing knives and they are super nice guys.
Yes, Mareko is the man. Super cool whenever I’ve seen him interviewed and amazing knives
God, I absolutely love the juxtaposition of the dark, raw look to parts of the steel in some of these knoves (the natural steel grain along the spine, as opposed to an all-over mirror finish,) directly next to/combined with the extreme refinement and careful honing of the blade, and the clean, carefully formed wooden hand scales... It's just such a fascinating and gorgeous aesthetic. This is undeniably art, and what fantastically beautiful work it is.
Poetry in motion.
00:32 what a long neck. Cool knife btw
Sensational episode. Thank you for putting it together. But where can I buy a griffin knife???
Ah, don't worry, about it, I'll Bing it.
Cool
Only the real chef can understand what would feel like to hold this sexy metal.
You dont wanna piss this guy off
I should be taking 2 quizzes right now but I gotta know how knives are made first
COOL
neever knew how important knives are. oooh
My question is how many times has this dude cut himself.
how much laundry does he go though a week. anyone notice how soaked his shirt was. thats not a dark color.........
@@TheRAMBO9191 He throws his shirt into the fire when he's done
Honestly pretty rare, I know of a guy who died when using a polishing wheel as it grabbed the knife and launched it into his chest..
@@kickinon Wow.
To many to count
cool
To my fellow cooks and chefs who can’t afford fancy pants “oh look at me” steel: it’s not the knoife that makes the Chef, it’s the Chef that makes the knoife do
Okay boomer
nicely salted boomer? Nah snowflake me bruv
@@sosig8332 okay boomer
nicely salted triggered
youp fancy knives are for idiots, if you know your sharpening you can do everything a master japanese chef does with a cheap victorinox and it lasts a lifetime, these are beautiful objects undoubtedly but utterly futile to a chef
Me: buys a knife at Kitchen & co
This guy: forges his own blades
😳
Beautiful work and very well explained by Will. One small question to the knife maker, when you are dipping the hot blade in the quench oil, in my limited view from the video, it appears the handles are left out of the quench oil dip (irrespective of them being also red hot) than the other knife makers that I watched making the knife's. Would you kindly let me know, that there is an editing issue here, or the process that you adopt do not take care of the metal in its whole form and only use it on the top metal. The problem I presume - one part of the metal is strong and other part of the metal is brittle, resulting in the knife becoming weaker in its entire metal structure. Apologize in advance, just curious to know.
If you have to pierce some holes to rivet the handle of the knife, you can't harden the tang (the metallic part of the blade inside the handle). You could pierce them before quenching, but it is not the case here. It won't cause any structural problem though... at least unless you are making some high technology pieces, in which case I can't say what is best.
1 good chefs knife, is all you need. I have 10 different type of knifes, 9 out of 10 times, i use the same knife :D
Sometimes it takes the other 9 knives to tell you which knife you really want to use though
Are those thing on the side “Griffin’s” logo? 👍🏼
Please compete in forged in fire
I realized i havent sharpen my knifes for months since i bought em
Actually the Japanese gyuto follows the French chef's knife profile, though they are typically a lot thinner. Even the German companies are moving towards that profile.
What we are used to is the German profile.
Thinner? I have pre war German knives from 2mm at the base tapering to less. I agree the gyuto looks like a tranchelard and who knows is inspired by it.
dw almost everything this guy said about metal is wrong as well
I know this guy from epicurious video about knife
I wish this video was about the genius Chelsea Miller who turns horse hoof filers into utilitarian works of industry for 800 dollars, she's amazing
Love the knife. I will order someday good job. What king of metal you use?
Just a quick question, why don't they give it a nice shiny finish, all the way through the entire blade, as opposed to half the edge of the blade? Wouldn't it just take maybe another 20 minutes or so? Just curious.
stevester2112 it’s kinda of a style a lot of times. And the scale that is on there is actually pretty tough so it can take awhile, plus double the hand sanding, double everything pretty much.
He should use melk stardust..😋😋😁😁✌️✌️
more artisans in the world pls thanks
does anyone gonna mention that he sharpened the knife (5:21) without wearing gloves.
You don't wear gloves while operating machinery. Unless you want to lose you hands.
Or just a sissy that doesn't know better.
i love my dollar tree knives
Okay, so I decided I'm gonna be a knife maker. Give me another life please
From material scientist, smaller grain steel is harder because it can prevent dislocation movement.
How do we buy these knives? There isnt a tag for where to get a set
ProFIXional Music just write Griffin bladeworks down
Does anyone know the music at 4:20?
Magneto wants to know your location.
2:06 How close his hand is to what I would believe is an extremley sharp knife gives me crippeling anxiety
@medusa little I mean thats 100% true but he's not working with a knife, just motioning closely to it. Obviously you would rather a dull knife rub against your skin than a sharp one. My head chef would press into his neck with my knife before I started sharpening regularly.
@medusa little In general use of the knife I would agree that a dull knife is much more dangerous than a sharp knife due to the possibility of the edge not catching on to the surface you want to cut. However, I would agrue that a sharp knife is much more dangeorous than a dull knife in this situation, where you are gesturing around the edge. The sharper knife will cut you deeper and more easily than a dull knife.