Jonathan talks 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.

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Mad Fritz

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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)

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