The second and most influential event that happened to me was in 2008 when I attended Master Blade smith Murray Carter's 3 day knife forging course in which I forged and completed my own International Pro Chef's Knife. In this course I learned how to forge my own knife using traditional Japanese techniques as well as more recent techniques. Below are a few pics from the weekend as well as the final result of my work with
Beginning of forging my bar of steel to thickness

After desired thickness was obtained, I cut down the thinned bar to remove excess and get closer to my desired knife pattern.

Where I started and where it ended up.

Tested the hardness of the steel after quenching

The handle is glued and clamped on the knife for drying

Murray and myself with the finished blade

Some pictures I took of the knife when I got home



