October 15, 2012

Outdoor Knife Making, Part 2/アウトドアナイフづくり、パート2

Basic data about the outdoor knife making course I took yesterday:
69th Niigata Kenou Meister Juku (Traditional Forging Technique Experience Course)
Niigata Kennou = Central Niigata
Juku = School
5th Outdoor Knife Making Course
Date:  October 14, 2012
Time:  7 hours (9:00-17:00)
Tuition:  8,000 yen
Place:  Sanjo Kaji Dojo
期日: 平成24年10月14日
時間: 7時間(9:00~17:00)
受講料: 8,000円
場所: 三条鍛冶道場

Participants are encouraged to consider what kind of outdoor knife they want to make in advance.  I thought about this, and I first thought I would like to make a knife for mushroom hunting.  I searched for photos of mushroom knives, but I found they were rather difficult to make, so I decided to make a knife that would be more like a petty (paring) knife than an outdoor knife.

Before the Meisters arrived on the day, participants were requested to describe and/or illustrate what kind of outdoor knife they would like to make on the sheet of paper provided.

Here is my sheet of paper.  (I'm not good at drawing.)



Before 9:00, the Meisters arrived, and one of them gave an explanation.  I was a little disappointed because he explained that we were to make a single bevel knife, not a double bevel one I had in mind. Later, I made another drawing.
As I mentioned in the previous post yesterday, I managed to make a knife similar to the one I had initially planned, with the help of the Meisters.

Each participant made their own unique outdoor knife.  One impressive one was a paper knife shaped like a Japanese sword (laugh).

Today, I bought this handle at a home improvement center.
It was impossible for me to insert the "nakago" (the portion of a knife to fit into the handle) into the handle.  The nakago was a little loo long and big.  I cut the handle in two in an attempt to fit the nakago in the handle, but I gave up.
I wanted to try my knife as soon as possible, so I decided to use used milk carton!
The knife cut really well!
I had to be careful when I cut daikon because the knife is a single bevel one.
Later, I cut naga negi, an onion, and thinly sliced pork, among others.

I thought it was a very good outdoor knife, but it was not very good as a petty knife.  I decided to set it aside until I can find a good handle for it.

Finally, when you finish the course, you will receive a course completion certificate like this:
Edited to add the following link:

Edited to add the following link:

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