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1
00:00:05,708 --> 00:00:08,792
[dramatic music]
2
00:00:08,875 --> 00:00:11,750
♪
3
00:00:11,833 --> 00:00:14,833
[upbeat rock music]
4
00:00:14,917 --> 00:00:16,000
♪
5
00:00:16,208 --> 00:00:18,167
- I'm Cody Santos.
I'm 30 years old.
6
00:00:18,333 --> 00:00:20,208
I am a full-time
physical therapist,
7
00:00:20,458 --> 00:00:22,000
and I have been
a hobbyist bladesmith
8
00:00:22,042 --> 00:00:23,125
for about two years now.
9
00:00:23,375 --> 00:00:26,167
I definitely enjoy
the artistic aspect of it
10
00:00:26,208 --> 00:00:29,083
and seeing that change
with each knife I make.
11
00:00:29,292 --> 00:00:30,917
♪
12
00:00:31,125 --> 00:00:32,917
- My name's Matthew Sweeney.
I'm 44.
13
00:00:33,250 --> 00:00:35,542
I love smithing
because I like to make things.
14
00:00:35,750 --> 00:00:39,333
My favorite knife to make
is actually tattooed on my arm.
15
00:00:39,542 --> 00:00:40,333
This knife was made
16
00:00:40,500 --> 00:00:43,292
for a retired
British Navy submariner,
17
00:00:43,375 --> 00:00:45,250
so he passed it on
to his grandson.
18
00:00:46,625 --> 00:00:49,958
- My name is Kayan Cajudo.
I am 41 years old.
19
00:00:50,167 --> 00:00:53,000
I am a part-time Filipino
martial arts instructor
20
00:00:53,083 --> 00:00:55,958
and a part-time traditional
Filipino sword maker.
21
00:00:56,333 --> 00:00:58,708
I got into traditional
Filipino martial arts
22
00:00:58,875 --> 00:01:01,500
and blade making
through my own heritage.
23
00:01:01,625 --> 00:01:04,167
I've lived in the Philippines
for a short time.
24
00:01:04,458 --> 00:01:05,375
I have a lot of family there.
25
00:01:05,583 --> 00:01:06,708
My dad still lives there
as well.
26
00:01:07,000 --> 00:01:08,167
I think I'll do pretty well.
27
00:01:09,375 --> 00:01:13,042
- My name is Willow Zietman.
I am 32 years old.
28
00:01:13,458 --> 00:01:17,167
I got into blacksmithing
'cause my dad gave me a copy
29
00:01:17,208 --> 00:01:18,125
of "The Lord of the Rings"
30
00:01:18,375 --> 00:01:22,250
and swords and metal
just seemed pretty rad.
31
00:01:22,417 --> 00:01:24,167
♪
32
00:01:24,542 --> 00:01:26,750
- Well, bladesmiths,
welcome to The Forge.
33
00:01:27,208 --> 00:01:29,458
We've got a hell of
a tasty competition for you.
34
00:01:29,875 --> 00:01:32,167
Now, that competition
will consist of three rounds,
35
00:01:32,375 --> 00:01:33,375
and there will be
an elimination
36
00:01:33,542 --> 00:01:35,292
at the end of each one
made by these judges
37
00:01:35,375 --> 00:01:36,167
sitting behind me today.
38
00:01:37,208 --> 00:01:38,458
I hope you're hungry
'cause I've been spending
39
00:01:38,542 --> 00:01:41,000
the past few hours
preparing a delicious meal
40
00:01:41,083 --> 00:01:42,000
of soup for all you guys.
41
00:01:42,500 --> 00:01:43,917
It probably would have gone
a whole lot faster
42
00:01:44,000 --> 00:01:45,917
had I had
an amazing chef's knife.
43
00:01:46,458 --> 00:01:47,833
Now, what makes
a good chef's knife
44
00:01:48,125 --> 00:01:49,208
is one that is lightweight.
45
00:01:49,708 --> 00:01:51,667
It's flexible,
it's comfortable in the hand,
46
00:01:51,750 --> 00:01:53,333
and it is strong and sharp.
47
00:01:54,042 --> 00:01:54,958
As I'm sure you're already
48
00:01:55,292 --> 00:01:56,542
kind of putting things together
and guessing,
49
00:01:56,708 --> 00:01:58,667
that's exactly
what we want you to make today.
50
00:01:59,417 --> 00:02:00,167
Now, we ask that these blades
51
00:02:00,542 --> 00:02:01,875
fall within
the following parameters.
52
00:02:02,875 --> 00:02:05,375
The blade length will have
to be between 10 and 12 inches
53
00:02:05,542 --> 00:02:07,167
from the tip to where
the cutting edge ends,
54
00:02:07,333 --> 00:02:08,292
and by the end
of the first round,
55
00:02:08,375 --> 00:02:09,125
they're gonna have
to be set up
56
00:02:09,500 --> 00:02:10,833
for a full tang
handle construction.
57
00:02:11,375 --> 00:02:13,208
And we want your blades
to feature a hamon.
58
00:02:14,833 --> 00:02:16,208
- A chef knife seems simple,
59
00:02:16,375 --> 00:02:19,042
but the geometry
has to be perfect.
60
00:02:19,375 --> 00:02:21,833
The shape has to be perfect.
I'm a little freaked out.
61
00:02:22,708 --> 00:02:24,167
- And in order to make
your chef's knife,
62
00:02:24,417 --> 00:02:25,958
you're gonna need what's on
the anvils in front of you.
63
00:02:26,625 --> 00:02:27,833
Go ahead and take
that cloth off for me.
64
00:02:27,917 --> 00:02:29,208
♪
65
00:02:29,375 --> 00:02:30,000
What you're all
looking at there
66
00:02:30,500 --> 00:02:33,167
are bars of
W1 good high carbon steel
67
00:02:33,292 --> 00:02:34,833
in the form of round stock.
68
00:02:35,458 --> 00:02:37,500
Now, we've decided to have you
make monosteel blades today
69
00:02:37,625 --> 00:02:39,250
because we want to give you
the opportunity to focus
70
00:02:39,375 --> 00:02:42,500
on all those minute details
that make a chef knife great.
71
00:02:43,208 --> 00:02:43,792
For the three of you
72
00:02:44,292 --> 00:02:45,125
who join us
in the second round,
73
00:02:45,500 --> 00:02:47,042
we have a professional chef
coming in here
74
00:02:47,125 --> 00:02:48,333
to check your blades
for functionality,
75
00:02:49,167 --> 00:02:50,500
and then because this is
"Forged in Fire,"
76
00:02:50,583 --> 00:02:52,500
we're gonna check
for strength and sharpness,
77
00:02:52,750 --> 00:02:54,542
first starting
with a rolling pin chop
78
00:02:55,083 --> 00:02:57,292
and ending
with a chef's apron slice.
79
00:02:57,917 --> 00:03:00,792
Now, bladesmiths, we only have
three hours on the clock.
80
00:03:01,208 --> 00:03:02,792
Your time starts now.
81
00:03:03,000 --> 00:03:05,417
[energetic rock music]
82
00:03:05,625 --> 00:03:09,000
- This is actually
a very specialized challenge.
83
00:03:09,125 --> 00:03:11,208
A chef's knife
is kind of its own beast.
84
00:03:11,375 --> 00:03:13,708
- Yeah, if you're doing
an all-around chef's knife,
85
00:03:13,792 --> 00:03:15,625
you've gotta use that
in a number of different ways.
86
00:03:15,833 --> 00:03:17,833
You want to be able to slice
a tomato with it.
87
00:03:18,333 --> 00:03:20,083
You want to be able to split
a chicken in half with it.
88
00:03:20,167 --> 00:03:23,000
So that blade and handle
have to be comfortable
89
00:03:23,167 --> 00:03:24,583
in a lot of different ways.
90
00:03:24,708 --> 00:03:25,417
♪
91
00:03:25,833 --> 00:03:28,500
- If I put the entire piece
in the forge,
92
00:03:28,583 --> 00:03:31,458
I'm afraid that it'll take
too long to heat up.
93
00:03:32,208 --> 00:03:34,625
- Kayan probably cut
that W1 in quarter.
94
00:03:35,000 --> 00:03:36,875
- You can pull
that blade out of that,
95
00:03:36,958 --> 00:03:40,333
but that's not giving you
any wiggle room whatsoever.
96
00:03:40,542 --> 00:03:42,208
- You know, you're just running
huge risks
97
00:03:42,292 --> 00:03:43,167
when you're working
with minimum.
98
00:03:45,375 --> 00:03:47,167
- I've made plenty
of chef knives before,
99
00:03:47,250 --> 00:03:48,958
but it's my least favorite
thing to make.
100
00:03:49,417 --> 00:03:52,708
A chef knife
has to be perfect.
101
00:03:52,917 --> 00:03:54,792
There's no other way around it.
102
00:03:55,583 --> 00:03:57,333
Three hours
is definitely not enough time
103
00:03:57,458 --> 00:03:59,708
to make a chef knife,
but we gotta do
104
00:03:59,833 --> 00:04:01,417
what we gotta do.
It's "Forged in Fire."
105
00:04:01,625 --> 00:04:02,708
♪
106
00:04:02,875 --> 00:04:06,583
- My game plan is just to go
slow and steady
107
00:04:06,667 --> 00:04:08,458
but not too slow,
rushing around
108
00:04:08,708 --> 00:04:10,542
like a chicken
with its head cut off
109
00:04:11,208 --> 00:04:12,042
with a chef's knife.
110
00:04:12,250 --> 00:04:13,125
♪
111
00:04:13,333 --> 00:04:15,875
I am a full-time mom,
112
00:04:16,333 --> 00:04:18,375
and as the cook in the family,
113
00:04:18,542 --> 00:04:21,000
I want to make sure
that this knife
114
00:04:21,042 --> 00:04:22,667
does what I would
want it to do
115
00:04:22,750 --> 00:04:25,000
when making whatever
I'm making for the family.
116
00:04:25,208 --> 00:04:27,292
♪
117
00:04:27,625 --> 00:04:28,458
- I'm really trying to think
about, like,
118
00:04:28,542 --> 00:04:29,625
how can I set myself up
119
00:04:29,875 --> 00:04:31,542
to have really good
edge geometry on the knife
120
00:04:31,708 --> 00:04:32,958
because that's what makes
culinary knives
121
00:04:33,042 --> 00:04:34,167
perform the way they do.
122
00:04:34,375 --> 00:04:35,667
I just want to make sure
I remind myself
123
00:04:35,792 --> 00:04:38,625
not to take huge bites
on the steel
124
00:04:38,708 --> 00:04:39,208
with the press
because that just adds
125
00:04:39,375 --> 00:04:41,625
a ton of extra stress.
126
00:04:41,792 --> 00:04:42,875
♪
127
00:04:43,083 --> 00:04:44,833
- I like what Cody's
doing right now.
128
00:04:44,917 --> 00:04:49,125
So he's got a nice, long,
rectangular, wide billet
129
00:04:49,292 --> 00:04:50,500
compared to
what it was earlier.
130
00:04:51,333 --> 00:04:53,167
- Honestly, what Cody has now,
131
00:04:53,333 --> 00:04:55,208
he could legitimately
go to the grinder.
132
00:04:55,292 --> 00:04:56,000
- Exactly.
133
00:04:56,208 --> 00:04:59,000
♪
134
00:04:59,333 --> 00:05:01,583
- My steel
is up to temperature,
135
00:05:02,000 --> 00:05:03,875
and then to Big Blu.
136
00:05:04,667 --> 00:05:06,292
[with Russian accent]
He's strong like bitch
137
00:05:06,375 --> 00:05:08,417
who fights bears in the forest.
138
00:05:08,708 --> 00:05:09,500
♪
139
00:05:09,750 --> 00:05:11,208
- I like what Willow's doing.
140
00:05:11,375 --> 00:05:14,292
Watching her, yeah,
she's got a good tip worked in.
141
00:05:14,417 --> 00:05:16,375
That's actually
really good work.
142
00:05:16,583 --> 00:05:17,500
♪
143
00:05:17,833 --> 00:05:19,583
- Feeling that I'm moving
at a brisk pace,
144
00:05:19,708 --> 00:05:21,875
but I'm not
rushing around frantically
145
00:05:22,000 --> 00:05:22,917
or anything like that.
146
00:05:23,917 --> 00:05:26,500
So at this point, I have
a long bar drawn out to length.
147
00:05:26,875 --> 00:05:29,833
From here, I want to refine
the handle shape a little bit.
148
00:05:30,292 --> 00:05:31,333
- We talked about
the chef's knives
149
00:05:31,375 --> 00:05:32,500
being also something
that's light.
150
00:05:32,583 --> 00:05:33,583
When talking about the handle,
151
00:05:33,917 --> 00:05:36,167
something that you can even
use just your fingers
152
00:05:36,292 --> 00:05:37,167
to be slicing off.
153
00:05:37,250 --> 00:05:38,375
You don't need to hammer fist
154
00:05:38,500 --> 00:05:40,833
or really grab on
to a blade like that.
155
00:05:41,208 --> 00:05:42,750
- I have so much extra steel
156
00:05:42,833 --> 00:05:44,167
still on the back
of the handle,
157
00:05:44,208 --> 00:05:45,500
that I might have
to just cut some off.
158
00:05:45,708 --> 00:05:46,292
♪
159
00:05:46,625 --> 00:05:48,625
- See, Cody's doing
what I would do.
160
00:05:48,708 --> 00:05:51,167
Take the whole bar of steel,
stretch it out,
161
00:05:51,333 --> 00:05:53,167
and just when I get
what I need stretched out,
162
00:05:53,208 --> 00:05:54,542
then cut it off from there.
163
00:05:54,708 --> 00:05:56,583
♪
164
00:05:56,833 --> 00:05:58,500
Well, Matt's got enough
material right there.
165
00:05:58,542 --> 00:06:00,917
He seems to be working
Big Blu nicely,
166
00:06:01,042 --> 00:06:02,458
get that tip formed in there.
167
00:06:02,708 --> 00:06:04,833
And he's got a decent amount
of height already.
168
00:06:05,042 --> 00:06:06,625
♪
169
00:06:06,875 --> 00:06:08,250
- [bleep] bent.
170
00:06:08,375 --> 00:06:09,417
♪
171
00:06:09,500 --> 00:06:11,583
- Oh, that's not good.
172
00:06:11,875 --> 00:06:14,750
- I'm working my tip in,
and like a bonehead,
173
00:06:14,833 --> 00:06:17,333
my foot gets stuck,
and I just overpress this.
174
00:06:17,708 --> 00:06:20,000
Folded all over on itself.
It's horrible.
175
00:06:20,167 --> 00:06:22,208
It's mangled.
This tip is ruined.
176
00:06:22,792 --> 00:06:24,208
Fortunately,
I have enough steel
177
00:06:24,292 --> 00:06:25,708
'cause there's no way
of fixing this.
178
00:06:25,833 --> 00:06:27,083
It has to get cut off the end.
179
00:06:28,042 --> 00:06:29,792
Now that that's cut off,
we're going right back.
180
00:06:30,000 --> 00:06:31,542
This time, we're gonna
hammer it in by hand.
181
00:06:31,792 --> 00:06:33,083
♪
182
00:06:33,375 --> 00:06:34,167
- [bleep].
183
00:06:34,625 --> 00:06:36,375
As I start to draw it out,
184
00:06:36,500 --> 00:06:40,708
I realize that I cut off
way too little bit of material.
185
00:06:41,375 --> 00:06:42,750
Made a huge mistake.
186
00:06:42,875 --> 00:06:44,792
I was measuring
for overall length,
187
00:06:44,875 --> 00:06:48,250
not blade.
- The whole length, oh.
188
00:06:48,458 --> 00:06:51,417
- Just a dumb [bleep] move
under pressure.
189
00:06:51,708 --> 00:06:54,000
- Kayan's got, like,
two inches of steel.
190
00:06:54,333 --> 00:06:56,625
- I'm not going to meet
the parameters.
191
00:06:56,833 --> 00:06:57,833
[tense music]
192
00:06:57,958 --> 00:06:59,375
- Kayan's gotta
do something here.
193
00:06:59,792 --> 00:07:02,292
- I'm looking at the clock,
and I realize
194
00:07:02,292 --> 00:07:04,083
that it's been less
than an hour,
195
00:07:04,167 --> 00:07:06,708
so I feel pretty confident
I can restart this project.
196
00:07:06,792 --> 00:07:07,750
♪
197
00:07:07,875 --> 00:07:09,583
- Hey, Kayan's starting over,
guys,
198
00:07:09,667 --> 00:07:12,292
so hopefully he goes back
and grabs more steel this time.
199
00:07:12,958 --> 00:07:16,167
- I got less than three hours.
I need to produce a knife.
200
00:07:16,458 --> 00:07:18,667
Oh, [bleep].
201
00:07:18,875 --> 00:07:21,000
- Bladesmiths,
you've got two hours left!
202
00:07:21,083 --> 00:07:22,292
♪
203
00:07:22,375 --> 00:07:25,000
Willow, she's moving
incredibly fast.
204
00:07:25,083 --> 00:07:26,000
♪
205
00:07:26,250 --> 00:07:27,583
Everybody else
is doing a great job,
206
00:07:27,583 --> 00:07:28,958
but she's just way ahead.
207
00:07:29,542 --> 00:07:31,875
- Thinking about
all the chef's knives
208
00:07:31,958 --> 00:07:34,167
that I've used,
one of the most annoying things
209
00:07:34,208 --> 00:07:37,500
a knife can do is get food
suction cupped to it,
210
00:07:37,542 --> 00:07:39,167
to the flat bevel,
211
00:07:39,208 --> 00:07:42,417
so I put a hollow in there
212
00:07:42,500 --> 00:07:45,000
so that there isn't
as much contact.
213
00:07:45,625 --> 00:07:48,458
- You rarely see a hollow grind
on a chef's knife.
214
00:07:48,708 --> 00:07:50,958
In a chef's knife,
you don't want
215
00:07:51,125 --> 00:07:52,333
material to push out.
216
00:07:52,917 --> 00:07:54,833
You want
to just slide through it.
217
00:07:55,292 --> 00:07:57,375
- I realize when I'm grinding
218
00:07:57,458 --> 00:08:00,042
that I could forget
to put a hamon.
219
00:08:00,875 --> 00:08:03,333
- Willow's taking notes
on her arm.
220
00:08:03,792 --> 00:08:06,375
- [laughs]
All over her arm.
221
00:08:06,458 --> 00:08:08,000
- Whatever works.
222
00:08:09,542 --> 00:08:11,667
[energetic rock music]
223
00:08:12,042 --> 00:08:13,417
- I don't know about you guys,
but my kitchen
224
00:08:13,542 --> 00:08:14,833
always has
the later knife in it.
225
00:08:15,583 --> 00:08:16,583
It's the one you never clean
226
00:08:16,667 --> 00:08:17,583
because you're
gonna use it later.
227
00:08:17,750 --> 00:08:20,958
- [laughs]
- My wife hates it.
228
00:08:21,417 --> 00:08:22,833
- It's very thick
at this point.
229
00:08:23,208 --> 00:08:24,208
I want to get it thinner
230
00:08:24,333 --> 00:08:25,500
so then I can then prep it
231
00:08:25,542 --> 00:08:27,125
to mark it
to put the bevels on.
232
00:08:27,833 --> 00:08:29,292
- Well, that's one
of the things when you get into
233
00:08:29,375 --> 00:08:31,000
balancing a chef's knife--
234
00:08:31,042 --> 00:08:33,375
you balance it from where
you pinch it up here,
235
00:08:33,458 --> 00:08:34,917
but if you need
to manipulate a knife,
236
00:08:34,917 --> 00:08:36,250
you want to be
up here pinching it.
237
00:08:36,833 --> 00:08:37,667
- So I want
to set something up
238
00:08:38,042 --> 00:08:40,042
that can be comfortable
for either way it's used,
239
00:08:40,167 --> 00:08:42,583
especially knowing there's
gonna be a professional chef
240
00:08:42,833 --> 00:08:44,500
using this knife in the test.
241
00:08:44,792 --> 00:08:46,917
♪
242
00:08:47,042 --> 00:08:49,333
- Kayan restarted,
still kind of running through
243
00:08:49,417 --> 00:08:51,333
the same process, drawing out.
244
00:08:51,708 --> 00:08:54,917
- I managed to form
my second blade.
245
00:08:55,458 --> 00:08:57,042
So at this point,
I am reheating it
246
00:08:57,167 --> 00:08:58,375
and drawing it out.
247
00:08:59,125 --> 00:09:00,917
I feel like I'm totally
under pressure,
248
00:09:01,000 --> 00:09:03,500
but I still have
pretty good time,
249
00:09:04,208 --> 00:09:05,208
and I'm changing my profile
250
00:09:05,292 --> 00:09:06,583
to a Binakuko.
251
00:09:06,708 --> 00:09:09,125
It's a traditional
Filipino chef's knife,
252
00:09:09,583 --> 00:09:11,292
which is actually
for butchering.
253
00:09:11,542 --> 00:09:13,500
- He's drawing it out
and making it smaller,
254
00:09:13,542 --> 00:09:16,500
not making it wider.
- Wider's the key.
255
00:09:17,042 --> 00:09:21,750
- Three hours is very difficult
to make a functioning knife.
256
00:09:21,958 --> 00:09:24,833
Less than three hours
is really pushing those limits,
257
00:09:25,000 --> 00:09:26,750
but I'm gonna give it my best.
258
00:09:27,625 --> 00:09:29,708
- If he got on Big Blu
in one pass,
259
00:09:29,708 --> 00:09:31,292
he could get the width
he needs--
260
00:09:31,375 --> 00:09:32,042
in one heat.
261
00:09:32,250 --> 00:09:33,583
♪
262
00:09:33,958 --> 00:09:35,917
- Bladesmiths,
you got one hour left!
263
00:09:36,125 --> 00:09:36,875
♪
264
00:09:37,250 --> 00:09:39,375
- Typically, a hamon
is put on something
265
00:09:39,458 --> 00:09:41,083
that's gonna be for chopping.
266
00:09:41,167 --> 00:09:44,000
It acts like a shock absorber
on the back of the knife.
267
00:09:44,208 --> 00:09:45,417
It takes off some stress.
268
00:09:45,542 --> 00:09:47,000
♪
269
00:09:47,083 --> 00:09:49,625
- Oh, all right.
Matt is in the oil.
270
00:09:49,792 --> 00:09:51,042
How do you feel
about temperature?
271
00:09:51,208 --> 00:09:53,500
- The issue with overheating
with W1
272
00:09:53,542 --> 00:09:56,250
is you might see
the stress fractures show up
273
00:09:56,375 --> 00:09:57,708
in the tempering cycle.
274
00:09:58,167 --> 00:09:59,375
- [grunts]
275
00:10:00,375 --> 00:10:04,167
I see two big cracks all
along the spine of the blade
276
00:10:04,250 --> 00:10:05,458
because I quenched too hot.
277
00:10:05,667 --> 00:10:08,333
- You quenched this blade
so hot
278
00:10:08,542 --> 00:10:12,000
that you've actually split
the W1 core.
279
00:10:12,375 --> 00:10:13,667
♪
280
00:10:14,083 --> 00:10:16,208
- I'm looking at my knife.
It's beautiful.
281
00:10:16,417 --> 00:10:17,625
♪
282
00:10:18,042 --> 00:10:19,000
[groans]
283
00:10:19,333 --> 00:10:21,292
- Matt does not look happy.
284
00:10:22,042 --> 00:10:23,333
- I see a crack.
285
00:10:23,708 --> 00:10:25,625
- He's got a crack.
- Oh, boy.
286
00:10:29,375 --> 00:10:30,042
- I'm devastated.
287
00:10:30,250 --> 00:10:30,875
I'm looking at this thing,
288
00:10:31,167 --> 00:10:32,542
and it looks like
the Grand Canyon.
289
00:10:32,708 --> 00:10:34,667
- I mean, he's gotta know
if there's one crack,
290
00:10:34,667 --> 00:10:35,417
- I mean, he's gotta know
if there's one crack,
291
00:10:35,500 --> 00:10:36,792
there's likely more.
292
00:10:36,875 --> 00:10:39,583
- I'm heartbroken.
I look at the clock.
293
00:10:39,667 --> 00:10:41,167
Oh, [bleep].
294
00:10:41,250 --> 00:10:43,583
At this point, there is
no time to start over.
295
00:10:43,667 --> 00:10:45,000
[dramatic music]
296
00:10:45,208 --> 00:10:48,583
My brain is already moving.
I know what I need to do.
297
00:10:48,583 --> 00:10:50,833
I run straight to the welder.
298
00:10:50,917 --> 00:10:54,375
Now we gotta get this
reprofiled and reground,
299
00:10:54,458 --> 00:10:57,292
then back into the clay
and back into the forge.
300
00:10:57,375 --> 00:10:58,500
♪
301
00:10:58,542 --> 00:10:59,833
[energetic rock music]
302
00:10:59,875 --> 00:11:01,833
- So we asked these smiths
to give us a hamon
303
00:11:01,917 --> 00:11:03,208
on their chef's knives,
and that's not something
304
00:11:03,292 --> 00:11:05,417
I've ever seen
in one of these competitions.
305
00:11:05,500 --> 00:11:08,833
So how do they go about
achieving an attractive hamon?
306
00:11:08,875 --> 00:11:11,375
- You cover up everything
you don't want hardened,
307
00:11:11,458 --> 00:11:13,125
and that clay acts
as an insulator,
308
00:11:13,125 --> 00:11:15,708
so that steel never gets
to the hardening temperature
309
00:11:15,708 --> 00:11:16,875
when you quench it.
310
00:11:16,958 --> 00:11:21,375
♪
311
00:11:21,375 --> 00:11:22,708
- Wow.
312
00:11:23,042 --> 00:11:25,917
- I feel great about the knife
'cause, as I'm looking down
313
00:11:26,000 --> 00:11:28,625
grinding it, I can
actually see the hamon line,
314
00:11:28,875 --> 00:11:30,792
and I am able to breathe
a big sigh of relief.
315
00:11:30,958 --> 00:11:32,708
♪
316
00:11:32,708 --> 00:11:35,792
- Once I'm reasonably happy
with the grind,
317
00:11:35,875 --> 00:11:39,500
I go over to the forge,
and I look down at my arm,
318
00:11:39,583 --> 00:11:41,208
and I remember, "Oh, crud,
319
00:11:41,875 --> 00:11:43,750
I almost forgot the hamon."
320
00:11:44,042 --> 00:11:46,542
Thank goodness
for the writing.
321
00:11:46,833 --> 00:11:48,500
Ugh, can you imagine
if I hadn't written
322
00:11:48,500 --> 00:11:51,250
all over myself in Sharpie?
That would've sucked.
323
00:11:52,250 --> 00:11:55,500
I'm praying
that a hamon happens,
324
00:11:55,542 --> 00:11:56,667
and that I've done
everything right.
325
00:11:56,667 --> 00:11:58,792
Whoa.
326
00:11:58,875 --> 00:12:01,000
Ugh, it's so beautiful.
327
00:12:01,083 --> 00:12:02,750
Wow.
328
00:12:02,833 --> 00:12:04,458
It worked.
329
00:12:05,000 --> 00:12:07,375
- Bladesmiths,
you got 30 minutes left!
330
00:12:08,042 --> 00:12:10,042
Kayan had a pretty interesting
331
00:12:10,042 --> 00:12:11,875
and kind of
off-the-wall design.
332
00:12:12,042 --> 00:12:14,750
- That's not the shape
of a chef knife
333
00:12:14,833 --> 00:12:16,417
that we're looking for.
- No.
334
00:12:16,542 --> 00:12:17,667
♪
335
00:12:17,875 --> 00:12:19,417
- That's screaming.
336
00:12:22,583 --> 00:12:24,917
There is a hairline fracture.
337
00:12:25,500 --> 00:12:26,500
- This is rough.
338
00:12:26,958 --> 00:12:29,208
You do not want to be in
this predicament right now.
339
00:12:29,708 --> 00:12:32,750
- At this point,
I can't get the crack out.
340
00:12:32,958 --> 00:12:36,000
I have to finish the blade
and have something
341
00:12:36,042 --> 00:12:37,167
to present to the judges.
342
00:12:39,167 --> 00:12:43,167
♪
343
00:12:43,417 --> 00:12:46,167
- Five, four, three,
344
00:12:46,417 --> 00:12:48,125
two, one!
345
00:12:48,500 --> 00:12:51,667
Kitchen is closed, bladesmiths!
This round's over!
346
00:12:52,000 --> 00:12:54,000
- If they were to test
this blade right now,
347
00:12:54,083 --> 00:12:56,667
I'm not sure
if it would survive,
348
00:12:56,750 --> 00:12:58,667
but hopefully,
I'll be able to fix it
349
00:12:58,750 --> 00:12:59,667
in the next round.
350
00:12:59,708 --> 00:13:01,833
[tense music]
351
00:13:01,917 --> 00:13:03,875
- All right, bladesmiths,
over the past three hours,
352
00:13:03,875 --> 00:13:05,208
you took your W1,
turned them into
353
00:13:05,208 --> 00:13:07,833
your custom chef's knives,
but the time has come
354
00:13:07,917 --> 00:13:09,375
for the first critique
and elimination.
355
00:13:09,500 --> 00:13:11,292
Cody, you're up first.
Please present your work.
356
00:13:11,667 --> 00:13:13,208
♪
357
00:13:13,375 --> 00:13:15,500
- All right, Cody,
you've got a good shape.
358
00:13:15,875 --> 00:13:17,958
It's very identifiable
as a kitchen knife,
359
00:13:18,042 --> 00:13:19,500
which is great,
but if I were using this
360
00:13:19,583 --> 00:13:21,583
in a kitchen situation,
you know,
361
00:13:21,667 --> 00:13:23,167
and I was going
to cut my vegetables,
362
00:13:23,250 --> 00:13:26,042
problem is
is there's about 1/4-inch gap
363
00:13:26,208 --> 00:13:28,042
between the blade
and my cutting board.
364
00:13:28,125 --> 00:13:30,375
You can't get that
all the way down,
365
00:13:30,458 --> 00:13:32,833
and that's because of this tail
you've got here.
366
00:13:32,958 --> 00:13:34,708
If you move forward,
correcting this
367
00:13:34,792 --> 00:13:35,667
would be the main thing to do.
368
00:13:35,750 --> 00:13:36,958
♪
369
00:13:37,042 --> 00:13:38,167
- Matt, you're up.
You ready?
370
00:13:38,250 --> 00:13:39,042
- Sure.
371
00:13:39,042 --> 00:13:41,083
♪
372
00:13:41,083 --> 00:13:44,125
- All right, Matthew,
good shape on this piece.
373
00:13:44,208 --> 00:13:45,833
The big issues, though,
you've got a good warp
374
00:13:45,917 --> 00:13:47,833
on the back third here,
and you've got a good crack
375
00:13:47,833 --> 00:13:49,167
right here.
376
00:13:49,250 --> 00:13:52,125
If you don't figure out
a way to fix this,
377
00:13:52,208 --> 00:13:54,583
I know there's a couple guys
on this panel
378
00:13:54,667 --> 00:13:55,875
that like breaking things
in half.
379
00:13:55,958 --> 00:13:56,667
- Yes, sir.
380
00:13:57,417 --> 00:13:59,167
- All right, Kayan, you're up.
You ready?
381
00:13:59,542 --> 00:14:00,292
- Ready.
382
00:14:01,542 --> 00:14:03,500
- All right, Kayan, let's talk
about your blade here.
383
00:14:03,500 --> 00:14:05,833
First up, good on you
for restarting,
384
00:14:05,917 --> 00:14:07,125
and that way,
you were able to present us
385
00:14:07,208 --> 00:14:09,042
with a blade,
but the one thing
386
00:14:09,042 --> 00:14:11,708
that you're missing is
the height of a chef's knife.
387
00:14:11,792 --> 00:14:14,375
Your handle construction,
if you don't have that height,
388
00:14:14,458 --> 00:14:16,875
now my knuckles dig in
when I make that impact
389
00:14:16,958 --> 00:14:19,208
to try to cut this way.
390
00:14:19,208 --> 00:14:22,792
But the big issue here
is that you have a crack
391
00:14:23,125 --> 00:14:26,833
that goes across the edge
onto the other side.
392
00:14:27,042 --> 00:14:29,000
If you move forward
to the second round,
393
00:14:29,083 --> 00:14:30,833
there is a way to address that.
394
00:14:31,333 --> 00:14:32,667
- Last but not least, Willow.
You ready?
395
00:14:33,125 --> 00:14:34,208
Please present your work.
396
00:14:34,417 --> 00:14:35,583
♪
397
00:14:35,833 --> 00:14:37,083
- All right, Willow,
right off,
398
00:14:37,167 --> 00:14:38,917
classic lines
for a chef's knife.
399
00:14:38,917 --> 00:14:40,167
Really well done.
400
00:14:40,250 --> 00:14:41,292
I would have loved
to have seen maybe
401
00:14:41,708 --> 00:14:44,667
about 1/2 inch more in height,
but you've got just enough
402
00:14:44,792 --> 00:14:46,917
of a rocker in that blade
so I can do
403
00:14:47,042 --> 00:14:49,542
some vegetable chopping,
which is great.
404
00:14:49,625 --> 00:14:51,958
For me,
it's a little bit small
405
00:14:51,958 --> 00:14:54,125
in the handle.
Your edge is spot-on.
406
00:14:54,208 --> 00:14:55,750
I think you did a great job.
Well done.
407
00:14:55,875 --> 00:14:57,042
- Thank you.
408
00:14:57,375 --> 00:14:58,667
♪
409
00:14:58,875 --> 00:15:00,167
- Well, bladesmiths,
in this competition,
410
00:15:00,250 --> 00:15:01,792
only three of you can join us
411
00:15:01,875 --> 00:15:03,167
in the second round
of this competition,
412
00:15:03,250 --> 00:15:05,125
and after discussion,
the judges did make
413
00:15:05,208 --> 00:15:06,583
that final decision,
414
00:15:07,375 --> 00:15:09,333
and the bladesmith
leaving the forge is...
415
00:15:09,708 --> 00:15:13,333
♪
416
00:15:13,375 --> 00:15:15,833
Kayan, unfortunately, your
blade did not make the cut,
417
00:15:15,875 --> 00:15:16,833
and J.'s gonna tell you why.
418
00:15:17,208 --> 00:15:19,000
- Kayan, you're not
the only one that has a crack
419
00:15:19,208 --> 00:15:20,833
in your blade,
but yours is the only one
420
00:15:20,875 --> 00:15:22,667
that's not recognizable
as a kitchen knife
421
00:15:22,750 --> 00:15:23,750
that we asked for.
422
00:15:24,083 --> 00:15:26,000
It doesn't have
the right profile, height,
423
00:15:26,083 --> 00:15:27,083
and that's not something
you're gonna be able to fix
424
00:15:27,083 --> 00:15:28,208
in the next round.
425
00:15:28,292 --> 00:15:28,958
That's why
we're sending you home.
426
00:15:29,292 --> 00:15:30,583
- Kayan, at this point in time,
427
00:15:30,792 --> 00:15:32,208
I'm gonna have to ask you
to please surrender your work
428
00:15:32,292 --> 00:15:33,708
and step off The Forge floor.
429
00:15:33,792 --> 00:15:35,083
♪
430
00:15:35,167 --> 00:15:36,792
- Thank you for the experience.
- Goodbye.
431
00:15:36,792 --> 00:15:38,875
- The judges were looking
for something different.
432
00:15:39,000 --> 00:15:40,500
I don't think
I should have tried
433
00:15:40,583 --> 00:15:43,208
to do a traditional
Filipino butcher knife.
434
00:15:43,208 --> 00:15:45,125
Nobody knows
what that is here.
435
00:15:45,208 --> 00:15:47,167
I enjoyed meeting
the other bladesmiths,
436
00:15:47,292 --> 00:15:49,375
and it was a good experience.
437
00:15:50,417 --> 00:15:52,042
- Well, bladesmiths,
congratulations.
438
00:15:52,042 --> 00:15:53,167
The three of you are joining us
439
00:15:53,500 --> 00:15:55,333
in the second round of this
chef's knife competition.
440
00:15:55,417 --> 00:15:57,208
Now, in this round, we ask
that you finish your blades
441
00:15:57,292 --> 00:15:58,667
by adding handles to them.
442
00:15:58,750 --> 00:16:01,625
Now, I'm sorry to say,
the pantry is closed.
443
00:16:01,708 --> 00:16:04,292
You will only have access
to these cutting boards
444
00:16:04,375 --> 00:16:06,292
right here
to finish your blades.
445
00:16:06,750 --> 00:16:09,583
Like I said before, we are
bringing a professional chef
446
00:16:09,667 --> 00:16:12,417
into this forge to test
your blades for functionality,
447
00:16:12,875 --> 00:16:14,958
and then they're gonna go into
the hands of our judges
448
00:16:15,042 --> 00:16:17,083
who will check for strength
and sharpness
449
00:16:17,167 --> 00:16:18,417
in a rolling pin chop
450
00:16:19,208 --> 00:16:20,958
and a chef's apron slice.
451
00:16:21,750 --> 00:16:23,208
Bladesmiths, you've got
two hours on the clock
452
00:16:23,292 --> 00:16:25,833
to finish your blades,
and that time starts now.
453
00:16:26,000 --> 00:16:27,167
[energetic rock music]
454
00:16:27,500 --> 00:16:29,625
- So we gave them
plastic cutting boards.
455
00:16:29,708 --> 00:16:32,583
How good of a material
is this to finish a blade?
456
00:16:32,583 --> 00:16:34,458
- I haven't seen it
in any supply catalogs
457
00:16:34,458 --> 00:16:37,792
or on any show tables,
so probably not that great.
458
00:16:38,458 --> 00:16:40,583
- Well, right off the bat,
Matt's got a really big issue.
459
00:16:40,667 --> 00:16:42,833
He's got what I would say
is the largest crack
460
00:16:42,917 --> 00:16:44,292
that's made it into
the second round,
461
00:16:44,375 --> 00:16:46,083
so he's gotta find
a way to fix it.
462
00:16:46,208 --> 00:16:47,708
- I'm going straight
for the welder.
463
00:16:47,708 --> 00:16:50,125
I'm welding both sides
and really get a good
464
00:16:50,125 --> 00:16:53,042
heat penetration
into that crack.
465
00:16:53,125 --> 00:16:56,250
- The best thing he can do
is get another piece
466
00:16:56,250 --> 00:16:59,833
of W1 that they're using
and use the gas torch
467
00:16:59,917 --> 00:17:01,458
and melt that in.
468
00:17:01,458 --> 00:17:03,792
Now, that gives a strong weld
with lots of penetration.
469
00:17:04,250 --> 00:17:06,333
Now, if you just do
a surface weld,
470
00:17:06,458 --> 00:17:09,167
then you go and grind it,
you probably have
471
00:17:09,208 --> 00:17:11,000
a paper thin bond...
- Yeah.
472
00:17:11,083 --> 00:17:12,083
- Over the crack.
473
00:17:12,875 --> 00:17:15,500
- I feel like I'm rushing
like crazy right now.
474
00:17:15,500 --> 00:17:18,667
I have so much I need to do
and only two hours.
475
00:17:18,750 --> 00:17:19,542
I gotta move.
476
00:17:20,375 --> 00:17:22,208
♪
477
00:17:22,292 --> 00:17:23,333
- Willow's gone over
to the welder
478
00:17:23,375 --> 00:17:25,333
and is putting weld
on top of the tang.
479
00:17:25,375 --> 00:17:26,583
What's the deal there?
480
00:17:26,708 --> 00:17:28,042
- We talked about
how skinny her handle was.
481
00:17:28,125 --> 00:17:29,333
- Mm-hmm.
482
00:17:29,417 --> 00:17:31,208
- She's just making that tang
a little wider
483
00:17:31,208 --> 00:17:32,833
so when she puts
some scales on it,
484
00:17:33,167 --> 00:17:35,667
it'll be a easier situation.
- Wow.
485
00:17:35,875 --> 00:17:36,500
- That's not a bad idea.
486
00:17:37,042 --> 00:17:40,250
- If I build out the back side
of my handle
487
00:17:40,333 --> 00:17:43,708
with the welder,
I should be able
488
00:17:43,792 --> 00:17:46,375
to get the handle to that
more comfortable thickness.
489
00:17:46,375 --> 00:17:48,042
♪
490
00:17:48,042 --> 00:17:50,375
[imitating welder crackling]
491
00:17:50,375 --> 00:17:52,417
♪
492
00:17:52,500 --> 00:17:54,500
- In the critique,
Dave gave me feedback
493
00:17:54,542 --> 00:17:57,167
that the tail of the handle
was a little bit too tall,
494
00:17:57,292 --> 00:17:58,833
preventing the knife
from making full contact
495
00:17:58,917 --> 00:18:00,917
with the cutting board,
so this is priority number one
496
00:18:01,042 --> 00:18:01,833
coming into the round.
497
00:18:03,042 --> 00:18:04,333
To fix it,
I'm going over the grinder.
498
00:18:04,375 --> 00:18:05,417
I'm gonna remove
a fraction of an inch
499
00:18:05,833 --> 00:18:08,208
from the bottom of the handle
to give better clearance.
500
00:18:08,792 --> 00:18:11,167
- In my opinion, if you're
making a chef's knife,
501
00:18:11,292 --> 00:18:13,167
do all those movements
that you would do
502
00:18:13,208 --> 00:18:14,333
if you were cutting up
a vegetable.
503
00:18:14,417 --> 00:18:16,042
As a matter of fact,
we've got vegetables
504
00:18:16,125 --> 00:18:17,917
right there on the table.
505
00:18:17,917 --> 00:18:19,458
Grab some of those...
- Go for it.
506
00:18:19,458 --> 00:18:21,250
- And see how it feels
in your hand
507
00:18:21,333 --> 00:18:23,125
and adjust accordingly.
508
00:18:23,208 --> 00:18:24,875
- That's what
we're looking for.
509
00:18:24,958 --> 00:18:26,333
♪
510
00:18:26,375 --> 00:18:29,000
- I decided to use blue
for my handle
511
00:18:29,000 --> 00:18:31,333
so that it would be
color coordinated.
512
00:18:31,667 --> 00:18:34,167
This is
the goofiest stuff ever.
513
00:18:34,167 --> 00:18:36,208
It's a weird material.
514
00:18:36,375 --> 00:18:39,250
I'm going to make
the handle comfortable.
515
00:18:39,250 --> 00:18:41,875
Then I look down,
and I think I'm bleeding.
516
00:18:41,958 --> 00:18:43,083
♪
517
00:18:43,167 --> 00:18:46,125
[screams]
518
00:18:46,500 --> 00:18:48,958
I just let them
bandage up my hand,
519
00:18:48,958 --> 00:18:51,750
and I just--
I don't stop working.
520
00:18:51,875 --> 00:18:53,917
- And look at Willow holding on
to the cutting board
521
00:18:54,000 --> 00:18:55,125
with her teeth.
522
00:18:55,500 --> 00:18:57,208
- Don't think I'd be putting
anything in this shop
523
00:18:57,292 --> 00:18:58,708
in my mouth.
524
00:18:59,500 --> 00:19:01,250
- Thank you so much.
- Yeah, no worries.
525
00:19:01,333 --> 00:19:02,750
- [imitates chomping]
526
00:19:02,833 --> 00:19:05,417
Start having an early lunch.
Thank you.
527
00:19:05,417 --> 00:19:07,167
♪
528
00:19:07,250 --> 00:19:08,667
- Cody's moving along well.
529
00:19:08,750 --> 00:19:10,292
I mean, he's already got
the holes drilled.
530
00:19:10,542 --> 00:19:12,208
- So now my handle
is reprofiled.
531
00:19:12,292 --> 00:19:14,833
When I first go to the grinder,
this material is awful.
532
00:19:15,333 --> 00:19:17,125
It's melting.
It's sticky.
533
00:19:17,208 --> 00:19:18,667
- So smiths have to use
this cutting board
534
00:19:18,708 --> 00:19:20,417
and nothing else
aside form pin stocks
535
00:19:20,500 --> 00:19:22,083
to finish these blades out.
536
00:19:22,167 --> 00:19:23,417
So what makes it so challenging
537
00:19:23,500 --> 00:19:25,958
using this material
in particular?
538
00:19:26,083 --> 00:19:27,833
- It is a softer plastic.
539
00:19:28,042 --> 00:19:30,458
You just gotta be careful
about melting, scorching,
540
00:19:30,542 --> 00:19:33,292
and stuff like that.
- It's going terrible so far.
541
00:19:33,417 --> 00:19:35,417
This stuff is disgusting.
- It's horrible.
542
00:19:35,542 --> 00:19:37,250
It just turns into putty.
543
00:19:37,417 --> 00:19:39,125
- I would definitely
not suggest this
544
00:19:39,208 --> 00:19:40,208
as handle material.
545
00:19:41,708 --> 00:19:43,833
- The weld filled the crack,
but the heat
546
00:19:43,875 --> 00:19:46,333
ruined my heat treat,
so now I gotta quench again.
547
00:19:47,125 --> 00:19:49,333
- My issue with doing
an edge quench
548
00:19:49,375 --> 00:19:51,250
when you've only really heated
1/2 inch
549
00:19:51,333 --> 00:19:54,000
of that material
is that material
550
00:19:54,000 --> 00:19:55,250
is never gonna get hard.
551
00:19:55,333 --> 00:19:57,333
- You just deal with
that one little dead space
552
00:19:57,333 --> 00:19:59,000
and hope for the best.
- Yeah, exactly.
553
00:19:59,042 --> 00:20:02,000
And hope that space isn't
what hits the rolling pin.
554
00:20:02,042 --> 00:20:05,167
♪
555
00:20:05,250 --> 00:20:07,250
- Son of a...
556
00:20:11,000 --> 00:20:12,000
- I find another crack.
557
00:20:12,500 --> 00:20:13,542
I'm freaking out.
558
00:20:13,667 --> 00:20:14,750
I don't know
what to do with myself.
559
00:20:15,083 --> 00:20:16,083
[bleep].
560
00:20:16,542 --> 00:20:18,500
But then I see
how small it is.
561
00:20:18,542 --> 00:20:20,208
I'm going
right for the grinder.
562
00:20:20,208 --> 00:20:21,542
I'm grinding this one out.
563
00:20:21,625 --> 00:20:22,667
I'm doing my best that I can.
564
00:20:23,042 --> 00:20:25,000
I don't even want to know
how much time I got left.
565
00:20:25,125 --> 00:20:29,208
All I need to worry about is
what tasks need to be done now.
566
00:20:29,208 --> 00:20:31,625
[energetic rock music]
567
00:20:31,708 --> 00:20:34,792
- I have a little bit
of a problem with my blade.
568
00:20:35,208 --> 00:20:36,500
It's called J. Neilson.
569
00:20:36,583 --> 00:20:39,750
He has a penchant
for bashing things
570
00:20:39,833 --> 00:20:41,500
really hard.
571
00:20:41,542 --> 00:20:45,333
♪
572
00:20:45,375 --> 00:20:48,833
So I actually go with
quite a lot thicker
573
00:20:49,000 --> 00:20:50,417
of a cutting edge.
574
00:20:50,542 --> 00:20:53,417
I just want to make sure
that this knife functions well
575
00:20:53,417 --> 00:20:55,667
and survives testing.
576
00:20:55,875 --> 00:20:57,625
♪
577
00:20:57,708 --> 00:20:59,833
- So now I'm trying to put
a final grind on my blade.
578
00:21:00,375 --> 00:21:03,000
And while I'm doing this,
I'm noting a small divot
579
00:21:03,083 --> 00:21:04,250
on the cutting edge
of the blade
580
00:21:04,250 --> 00:21:06,417
from where the blade got
a little bit too thin.
581
00:21:06,583 --> 00:21:08,500
- Now, I wonder if that's
gonna impede the blade
582
00:21:08,583 --> 00:21:10,708
from making full contact.
583
00:21:11,250 --> 00:21:12,583
- If there's a gap of any kind,
584
00:21:12,667 --> 00:21:15,125
well, this is good
for opening bottles now.
585
00:21:15,208 --> 00:21:16,125
- Oh, yeah.
586
00:21:16,417 --> 00:21:17,917
- It's definitely
concerning for me
587
00:21:18,208 --> 00:21:19,917
because it's so thin there
in the blade,
588
00:21:20,042 --> 00:21:22,500
it's definitely more prone
to damage during testing,
589
00:21:22,625 --> 00:21:23,833
but at this point,
I'm thinking this divot
590
00:21:23,875 --> 00:21:25,583
is something
I'm gonna have to live with.
591
00:21:26,542 --> 00:21:28,500
- Bladesmiths,
you got 15 minutes!
592
00:21:28,583 --> 00:21:29,875
♪
593
00:21:30,042 --> 00:21:31,583
- I've fixed all my problems,
594
00:21:31,667 --> 00:21:34,083
so now I need to get a handle
on this knife
595
00:21:34,167 --> 00:21:35,208
and sharpen this blade.
596
00:21:35,292 --> 00:21:36,167
♪
597
00:21:36,625 --> 00:21:38,667
- It's good to see him
get past the issues
598
00:21:38,708 --> 00:21:40,417
he had at the critique.
- Yeah.
599
00:21:40,833 --> 00:21:42,875
- He's reshaped that blade
into something
600
00:21:42,958 --> 00:21:43,583
that's gonna work.
601
00:21:44,292 --> 00:21:47,167
- I'm grinding on my bevels
and flats one more time.
602
00:21:47,250 --> 00:21:49,125
I need to put a sharp edge
on this blade.
603
00:21:49,375 --> 00:21:51,292
It's gotta cut nice,
or I'm going home.
604
00:21:51,375 --> 00:21:52,875
♪
605
00:21:53,000 --> 00:21:55,750
- Five, four, three,
606
00:21:55,833 --> 00:21:57,500
two, one!
607
00:21:57,542 --> 00:21:58,833
Bladesmiths,
put down your tools!
608
00:21:58,958 --> 00:22:00,667
This round is over!
609
00:22:00,958 --> 00:22:02,292
- I'm feeling exhausted.
610
00:22:02,542 --> 00:22:03,958
After these two hours
611
00:22:04,042 --> 00:22:05,917
and how much work
I've put into it,
612
00:22:06,208 --> 00:22:07,667
I am so happy.
613
00:22:07,833 --> 00:22:09,375
I love the way my knife looks.
614
00:22:09,667 --> 00:22:12,583
Handle looks like crap,
but it's smooth,
615
00:22:13,333 --> 00:22:14,417
it fits good in my hand.
616
00:22:14,542 --> 00:22:15,708
It's gonna work.
617
00:22:15,792 --> 00:22:18,583
♪
618
00:22:18,667 --> 00:22:21,708
- Bladesmiths, welcome to
our functionality test.
619
00:22:21,833 --> 00:22:23,833
First, I'd like to introduce
our expert
620
00:22:23,833 --> 00:22:26,292
from the culinary world,
Chef Plum.
621
00:22:26,375 --> 00:22:28,708
♪
622
00:22:28,708 --> 00:22:31,458
We're gonna have Chef Plum
do some slicing and dicing
623
00:22:31,542 --> 00:22:34,333
on these vegetables,
this way he can use
624
00:22:34,375 --> 00:22:36,667
a variety of
knife handling techniques
625
00:22:36,708 --> 00:22:38,625
as well check
for the versatility,
626
00:22:38,708 --> 00:22:41,875
comfort, and function
of your chef's knife.
627
00:22:42,583 --> 00:22:43,792
Willow, you're up first.
You ready?
628
00:22:44,750 --> 00:22:46,875
We gotta do this, yeah?
- Okay.
629
00:22:46,875 --> 00:22:48,292
- All right.
630
00:22:48,375 --> 00:22:50,542
♪
631
00:22:50,625 --> 00:22:52,958
- The thing that scares me
is tomatoes.
632
00:22:53,750 --> 00:22:56,833
It takes a really sharp knife
to get through a tomato.
633
00:22:56,917 --> 00:23:00,167
♪
634
00:23:00,208 --> 00:23:03,167
[energetic rock music]
635
00:23:03,250 --> 00:23:10,083
♪
636
00:23:43,792 --> 00:23:45,500
- All right, Chef,
what do you think overall
637
00:23:45,583 --> 00:23:46,875
about Willow's chef's knife?
638
00:23:47,000 --> 00:23:48,833
- Well, Doug, the knife itself
is very heavy,
639
00:23:49,000 --> 00:23:51,833
but the handle feels
really good in your hand.
640
00:23:51,958 --> 00:23:53,750
Cutting the onion,
as you can see,
641
00:23:53,833 --> 00:23:56,667
it wasn't quite as easy
to get uniform cuts on it,
642
00:23:56,708 --> 00:23:58,792
but when cutting the pepper,
the dexterity of it,
643
00:23:58,875 --> 00:24:00,625
feeling versatile,
and I could move it,
644
00:24:00,708 --> 00:24:02,125
it felt very, very comfortable.
645
00:24:02,708 --> 00:24:05,833
- All right, Willow,
overall, it will cut.
646
00:24:05,875 --> 00:24:07,583
- Yes!
647
00:24:07,667 --> 00:24:08,792
- Matthew, you're up.
You ready, sir?
648
00:24:08,792 --> 00:24:10,917
- Yes, sir.
- Let's do this.
649
00:24:11,042 --> 00:24:12,792
♪
650
00:24:13,000 --> 00:24:15,292
- Due to the weld that
I had to do for the crack,
651
00:24:15,292 --> 00:24:17,667
I'm worried on the sharpness
on the front of the knife,
652
00:24:17,667 --> 00:24:19,792
and I know that's a sweet spot
the chef
653
00:24:19,875 --> 00:24:21,208
is gonna be looking for.
I'm definitely nervous.
654
00:24:21,208 --> 00:24:22,500
is gonna be looking for.
I'm definitely nervous.
655
00:24:22,542 --> 00:24:24,625
I'm hoping that my blade
doesn't break.
656
00:24:28,583 --> 00:24:30,292
[energetic rock music]
657
00:24:30,375 --> 00:24:37,625
♪
658
00:24:38,792 --> 00:24:40,292
- Yeah, so I couldn't get
all the way through with that.
659
00:24:40,375 --> 00:24:47,667
♪
660
00:25:02,625 --> 00:25:03,500
- All right, Chef,
what do you think
661
00:25:03,583 --> 00:25:04,583
of Matthew's chef's knife?
662
00:25:05,042 --> 00:25:07,208
- It wouldn't rock like
I like to have a knife rock
663
00:25:07,292 --> 00:25:10,042
through an onion,
and cutting the pepper itself,
664
00:25:10,042 --> 00:25:11,542
I feel like I had to put a lot
of pressure in there.
665
00:25:11,625 --> 00:25:13,208
A lot of pressure
is a scary thing.
666
00:25:13,542 --> 00:25:14,875
It usually means a dull knife.
667
00:25:14,958 --> 00:25:16,167
A dull knife
is a dangerous knife.
668
00:25:16,500 --> 00:25:18,083
And cutting the tomato itself,
669
00:25:18,167 --> 00:25:19,667
you know, when I tried
to slice that paper thin,
670
00:25:19,833 --> 00:25:21,458
I had to really
kind of get in there
671
00:25:21,708 --> 00:25:23,375
and do the sawing
back and forth action,
672
00:25:23,917 --> 00:25:26,833
but I do love the color of it.
It looks beautiful.
673
00:25:27,333 --> 00:25:29,958
- All right, Matthew,
overall, it will cut.
674
00:25:30,042 --> 00:25:30,625
- Thank you.
675
00:25:31,208 --> 00:25:32,667
- All right, Cody, you're up.
Are you ready?
676
00:25:32,792 --> 00:25:34,875
- As ready as I'll be.
- All right, let's do this.
677
00:25:35,250 --> 00:25:37,708
♪
678
00:25:37,875 --> 00:25:39,167
- I know my knife
is very sharp,
679
00:25:39,375 --> 00:25:41,583
but I'm a little bit concerned
about the overground spot
680
00:25:41,708 --> 00:25:42,583
on the edge.
681
00:25:43,208 --> 00:25:44,500
Definitely could affect
how easily it is to cut.
682
00:25:44,542 --> 00:25:51,958
♪
683
00:26:16,958 --> 00:26:18,667
- What do you think
of Cody's blade?
684
00:26:18,833 --> 00:26:20,667
- Doug, this handle
feels really nice.
685
00:26:20,708 --> 00:26:22,792
It might be the best feeling
handle we've had so far.
686
00:26:23,417 --> 00:26:26,083
It does have this little notch
in the blade.
687
00:26:26,167 --> 00:26:27,333
As you saw
when I cut the green onions,
688
00:26:27,417 --> 00:26:28,458
I think it got stuck in there.
689
00:26:28,750 --> 00:26:30,167
However, the edge is nice,
690
00:26:30,250 --> 00:26:32,000
and I really do like
the feature here
691
00:26:32,042 --> 00:26:33,792
how he kind of made it
a sharp point on the end
692
00:26:33,875 --> 00:26:35,292
so if you're gonna
cut something small,
693
00:26:35,375 --> 00:26:35,833
you can do that.
694
00:26:36,458 --> 00:26:37,917
But overall, I like this knife.
695
00:26:38,708 --> 00:26:40,000
- All right, Cody,
696
00:26:40,375 --> 00:26:41,833
it will cut.
697
00:26:42,208 --> 00:26:43,208
- Thank you, Doug.
698
00:26:43,375 --> 00:26:45,333
- All right, Chef Plum,
thank you for gracing us
699
00:26:45,333 --> 00:26:47,125
with your expertise today.
700
00:26:47,208 --> 00:26:49,792
Next up is a dynamic
strength test with Dave.
701
00:26:50,708 --> 00:26:54,792
♪
702
00:26:54,875 --> 00:26:55,958
- All right, bladesmiths,
703
00:26:56,042 --> 00:26:57,417
welcome to our
dynamic strength
704
00:26:57,500 --> 00:26:58,667
and sharpness test.
705
00:26:59,833 --> 00:27:01,833
Kitchen knives
usually last a lifetime,
706
00:27:01,958 --> 00:27:04,333
so we're gonna just sort of
speed up the process
707
00:27:04,417 --> 00:27:06,625
of all the abuse
it would take over those years
708
00:27:06,708 --> 00:27:08,250
and put it into one test.
709
00:27:08,458 --> 00:27:09,542
Willow, you're up first.
You ready?
710
00:27:09,625 --> 00:27:10,667
♪
711
00:27:10,875 --> 00:27:12,417
I'll take that as a yes.
712
00:27:12,625 --> 00:27:19,250
♪
713
00:27:20,583 --> 00:27:23,417
[heavy rock music]
714
00:27:23,417 --> 00:27:30,292
♪
715
00:27:42,125 --> 00:27:43,458
- [gasps]
716
00:27:47,125 --> 00:27:48,500
- All right, Willow,
the changes you made
717
00:27:48,625 --> 00:27:50,167
to your handle,
that flare at the back
718
00:27:50,292 --> 00:27:52,667
gave me a lot of retention.
Super sharp edge.
719
00:27:52,750 --> 00:27:55,750
It went right through the apron
with no problem,
720
00:27:55,875 --> 00:27:58,000
and all in all,
it held up beautiful.
721
00:27:58,125 --> 00:27:59,833
Nicely done.
- Thank you.
722
00:28:00,208 --> 00:28:01,458
- All right, Matthew,
you ready?
723
00:28:01,542 --> 00:28:02,708
- Do it.
724
00:28:02,708 --> 00:28:04,667
- We'll get through this.
725
00:28:04,708 --> 00:28:09,708
♪
726
00:28:09,833 --> 00:28:12,667
[heavy rock music]
727
00:28:12,708 --> 00:28:17,958
♪
728
00:28:18,250 --> 00:28:19,750
- [bleep].
729
00:28:20,208 --> 00:28:26,625
♪
730
00:28:26,708 --> 00:28:28,375
[bleep].
731
00:28:28,458 --> 00:28:34,375
♪
732
00:28:35,250 --> 00:28:38,167
- So Matthew, first off,
you can see on the apron
733
00:28:38,250 --> 00:28:40,333
those lines are torn
more than they're cut...
734
00:28:40,417 --> 00:28:40,875
- Yeah.
735
00:28:41,875 --> 00:28:43,000
- And that's because
this whole section right here
736
00:28:43,417 --> 00:28:46,042
just isn't sharp,
but the weld you did
737
00:28:46,125 --> 00:28:48,333
to fix that crack,
excellent job.
738
00:28:48,417 --> 00:28:49,375
- So nicely done.
739
00:28:49,542 --> 00:28:50,833
- Thank you.
- All right, Cody, you ready?
740
00:28:50,875 --> 00:28:52,542
- You bet.
- Okay.
741
00:28:53,042 --> 00:28:57,750
♪
742
00:28:57,750 --> 00:29:00,542
[heavy rock music]
743
00:29:00,625 --> 00:29:07,500
♪
744
00:29:07,792 --> 00:29:10,958
- Mm-hmm.
745
00:29:11,708 --> 00:29:16,542
♪
746
00:29:16,542 --> 00:29:18,917
- All right, Cody, right there
where my thumbnail is,
747
00:29:19,042 --> 00:29:20,583
do you see that discoloration?
748
00:29:21,125 --> 00:29:22,667
There was
a teeny, little crack there
749
00:29:22,708 --> 00:29:26,458
that I didn't see, and just
going in and out of that wood,
750
00:29:26,542 --> 00:29:27,833
it caught it.
751
00:29:28,375 --> 00:29:30,833
I would love to continue
testing with it,
752
00:29:31,208 --> 00:29:33,167
but, you know,
one more hit on that,
753
00:29:33,250 --> 00:29:35,375
and that blade
will probably go flying,
754
00:29:35,500 --> 00:29:38,250
and that's--
it becomes a safety issue.
755
00:29:44,167 --> 00:29:45,583
- Cody,
you did a phenomenal job,
756
00:29:45,583 --> 00:29:48,000
but you have a massive chunk
out of your blade.
757
00:29:48,000 --> 00:29:49,958
We consider that
a catastrophic failure,
758
00:29:50,042 --> 00:29:52,000
so unfortunately, we cannot
continue testing your blade,
759
00:29:52,083 --> 00:29:54,417
and for that reason, your time
in this competition has ended.
760
00:29:54,500 --> 00:29:55,583
I'm gonna have to ask you
to please step off
761
00:29:55,583 --> 00:29:56,708
The Forge floor.
- Thank you, guys.
762
00:29:56,792 --> 00:29:57,542
- Thank you.
763
00:29:58,333 --> 00:30:00,208
- I think where the blade
broke was so unexpected,
764
00:30:00,333 --> 00:30:01,625
and I didn't see any cracks
on the blade
765
00:30:01,708 --> 00:30:03,042
when inspecting it
several times
766
00:30:03,042 --> 00:30:04,375
throughout the challenge.
767
00:30:04,375 --> 00:30:05,417
The experience
has been a lot of fun,
768
00:30:05,500 --> 00:30:06,750
and I've learned a lot.
769
00:30:06,833 --> 00:30:08,583
I'm proud of myself for how far
I went in the competition,
770
00:30:08,708 --> 00:30:10,458
and I can't wait
to keep making more knives.
771
00:30:10,542 --> 00:30:12,833
♪
772
00:30:13,000 --> 00:30:14,333
- Well, Matthew, Willow,
congratulations.
773
00:30:14,417 --> 00:30:16,375
The two of you
have proven your skills
774
00:30:16,458 --> 00:30:18,250
and are joining us
in the third and final round
775
00:30:18,333 --> 00:30:19,875
of this kitchen themed
competition.
776
00:30:20,292 --> 00:30:21,958
Over the past two rounds,
you've both built
777
00:30:21,958 --> 00:30:23,417
a small chef's knife.
778
00:30:23,500 --> 00:30:25,625
In the next four days,
we're upping the ante
779
00:30:25,625 --> 00:30:26,750
and asking you both to build
780
00:30:26,750 --> 00:30:28,125
a slightly
more intimidating blade
781
00:30:28,208 --> 00:30:29,500
from the culinary world.
782
00:30:29,542 --> 00:30:32,292
Bladesmiths,
we want you to build this.
783
00:30:32,375 --> 00:30:34,583
♪
784
00:30:34,667 --> 00:30:36,667
The hog splitter.
- Bring it.
785
00:30:36,917 --> 00:30:38,875
- The hog splitter
is an evolution of size
786
00:30:38,958 --> 00:30:41,500
and strength of one of
humanity's oldest tools,
787
00:30:41,542 --> 00:30:42,917
the butcher's cleaver.
788
00:30:43,083 --> 00:30:45,292
This monstrous tool features
a broad, square blade
789
00:30:45,375 --> 00:30:47,417
with a sharp, straight edge
designed to be strong enough
790
00:30:47,500 --> 00:30:50,000
to hack and chop cleanly
through thick slabs
791
00:30:50,083 --> 00:30:51,833
of meat and bone,
and a long handle
792
00:30:51,833 --> 00:30:53,375
to aid with precision.
793
00:30:53,500 --> 00:30:55,458
Its size and power
are so renowned,
794
00:30:55,542 --> 00:30:57,583
its inspired
many gruesome recreations
795
00:30:57,708 --> 00:31:00,708
in pop culture, including
the video game "Bloodborne,"
796
00:31:00,708 --> 00:31:03,250
where the title character's
main weapon is a saw cleaver.
797
00:31:03,333 --> 00:31:06,375
Bladesmiths,
this massive cleaver blade
798
00:31:06,458 --> 00:31:09,708
will have to be between
22 and 24 inches long
799
00:31:09,708 --> 00:31:11,875
and be no less
than 4 inches tall
800
00:31:11,875 --> 00:31:13,417
throughout the entirety
of its length.
801
00:31:13,500 --> 00:31:15,833
The handle needs to be
between 14 inches
802
00:31:15,917 --> 00:31:18,542
and 16 inches long,
and on top of that,
803
00:31:18,542 --> 00:31:19,875
we want you both
to include a maker's mark
804
00:31:19,958 --> 00:31:21,792
that resembles an animal.
805
00:31:21,875 --> 00:31:26,417
- A hog splitter
is this giant cleaver
806
00:31:26,417 --> 00:31:30,458
for splitting entire
pig carcasses in half.
807
00:31:30,458 --> 00:31:31,792
That's awesome.
808
00:31:31,875 --> 00:31:33,792
I mean, it's not kosher,
809
00:31:33,875 --> 00:31:35,917
but, like, that's okay.
810
00:31:36,042 --> 00:31:38,500
- Bladesmiths, one of you
will leave this forge
811
00:31:38,542 --> 00:31:41,833
as a "Forged in Fire" champion
and get a check for $10,000,
812
00:31:41,917 --> 00:31:43,292
so good luck.
813
00:31:43,375 --> 00:31:44,500
We'll see you both
in four days.
814
00:31:44,708 --> 00:31:45,708
- Let's go.
815
00:31:45,917 --> 00:31:49,833
♪
816
00:31:49,917 --> 00:31:50,833
It's beginning of day one,
817
00:31:51,000 --> 00:31:52,750
I'm gonna start making
a hog splitter.
818
00:31:53,333 --> 00:31:55,792
I've never made a weapon
this big before.
819
00:31:56,083 --> 00:31:58,458
The challenge is drawing it
so wide
820
00:31:58,542 --> 00:31:59,708
and so far out.
821
00:32:00,000 --> 00:32:04,500
I'm starting with 36 layers
of 1095 and 15N20.
822
00:32:04,625 --> 00:32:05,375
♪
823
00:32:05,583 --> 00:32:07,042
I have some wrought iron
around here.
824
00:32:07,292 --> 00:32:09,708
I'm gonna do Damascus San Mai,
825
00:32:09,958 --> 00:32:11,250
and it's gonna look awesome.
826
00:32:11,708 --> 00:32:13,083
[bleep].
827
00:32:13,292 --> 00:32:15,167
I think I got
a little overzealous
828
00:32:15,292 --> 00:32:17,208
and banana'd my top layer.
829
00:32:17,292 --> 00:32:18,167
♪
830
00:32:18,333 --> 00:32:20,083
We're gonna pull it off
and go from there.
831
00:32:20,917 --> 00:32:22,167
It looks beautiful.
832
00:32:22,292 --> 00:32:24,000
♪
833
00:32:24,375 --> 00:32:27,167
I've got the wrought iron
all drawn out.
834
00:32:27,292 --> 00:32:29,208
♪
835
00:32:29,375 --> 00:32:31,542
It's time to get
our full billet together.
836
00:32:32,500 --> 00:32:34,917
End of day one, I have
a successful forge weld.
837
00:32:35,000 --> 00:32:36,625
I'm happy.
Let's keep moving.
838
00:32:36,875 --> 00:32:37,708
All right, good.
839
00:32:37,958 --> 00:32:42,625
♪
840
00:32:42,833 --> 00:32:44,208
- It's the morning of day one.
841
00:32:44,375 --> 00:32:47,458
My plan is to make
this hog splitter
842
00:32:47,917 --> 00:32:50,500
out of San Mai Damascus
843
00:32:50,833 --> 00:32:53,833
with a core of 80CrV2.
844
00:32:54,042 --> 00:32:54,708
♪
845
00:32:55,625 --> 00:32:58,708
I set up my Damascus billet,
and I chuck it in the forge.
846
00:32:59,500 --> 00:33:00,667
Oh, my God.
847
00:33:00,875 --> 00:33:02,333
Dear God, it's heavy.
848
00:33:02,458 --> 00:33:03,167
♪
849
00:33:03,542 --> 00:33:05,500
I am starting to get
a little worried
850
00:33:05,750 --> 00:33:08,667
because it's just
such a hard material.
851
00:33:08,792 --> 00:33:11,167
It's just so much to move.
852
00:33:12,167 --> 00:33:14,792
The billet is
an inch and 1/2 wide.
853
00:33:15,208 --> 00:33:18,083
I'm aiming for
a 4 1/2-inch wide blade,
854
00:33:18,167 --> 00:33:21,208
so I clean it up
and then restack
855
00:33:21,375 --> 00:33:22,792
and triple my layer count.
856
00:33:23,708 --> 00:33:24,667
At the end of day one,
857
00:33:24,833 --> 00:33:29,042
I have a 72 layer Damascus.
858
00:33:29,542 --> 00:33:32,125
I'm feeling reasonably good
so far.
859
00:33:32,208 --> 00:33:33,458
Here we go.
860
00:33:33,542 --> 00:33:35,625
♪
861
00:33:35,792 --> 00:33:37,625
- First thing I need
to do this morning
862
00:33:37,625 --> 00:33:38,667
is draw out my billet.
863
00:33:38,750 --> 00:33:42,833
♪
864
00:33:43,083 --> 00:33:43,917
Looking good.
865
00:33:44,583 --> 00:33:45,875
Looks like I need about
another inch for my width.
866
00:33:46,375 --> 00:33:47,667
It's going pretty smooth.
867
00:33:48,292 --> 00:33:49,833
Now that we're forged
to length and width,
868
00:33:49,917 --> 00:33:52,875
it's time to grind the profile
and get a shape on this blade.
869
00:33:52,875 --> 00:33:53,625
♪
870
00:33:53,833 --> 00:33:55,125
I'm starting to see a few
871
00:33:55,208 --> 00:33:57,417
little inclusions
on the spine.
872
00:33:57,542 --> 00:33:58,500
♪
873
00:33:58,708 --> 00:34:00,417
Getting cracks
is one of the worst things
874
00:34:00,542 --> 00:34:02,167
that could happen
to a blade of this size.
875
00:34:02,250 --> 00:34:04,833
When the judges go to test it,
it would definitely fail.
876
00:34:05,542 --> 00:34:07,458
I'm at the edge
of my parameters right now,
877
00:34:07,542 --> 00:34:09,458
so I don't want
to grind any farther,
878
00:34:09,542 --> 00:34:10,833
so I'm just gonna
fill it with weld
879
00:34:10,875 --> 00:34:11,542
and make it solid.
880
00:34:12,208 --> 00:34:13,625
I'm happy with this result.
881
00:34:13,708 --> 00:34:15,667
Hopefully we can
make it through testing.
882
00:34:15,917 --> 00:34:17,042
♪
883
00:34:17,417 --> 00:34:19,958
- Morning of day three,
I still have to draw out
884
00:34:20,042 --> 00:34:21,708
this hog splitter to size.
885
00:34:21,792 --> 00:34:22,833
♪
886
00:34:22,875 --> 00:34:24,333
It's just taking forever.
887
00:34:24,667 --> 00:34:27,083
Carbon steel
is really, really hard.
888
00:34:27,208 --> 00:34:29,333
It feels like pounding
on a rock.
889
00:34:29,667 --> 00:34:31,583
♪
890
00:34:31,750 --> 00:34:35,542
I am worried that I just
won't have enough width
891
00:34:35,792 --> 00:34:39,125
in my blade to make this work
and to meet parameters.
892
00:34:43,208 --> 00:34:45,167
- I'm running out of material
to get my hog splitter
893
00:34:45,250 --> 00:34:47,542
to the size
that it really needs to be.
894
00:34:50,292 --> 00:34:52,500
I thought I had enough,
but I don't.
895
00:34:53,000 --> 00:34:54,833
Time is limited,
896
00:34:55,375 --> 00:34:58,375
so I decide to weld
a 1-inch piece of bar
897
00:34:58,375 --> 00:35:01,167
onto the spine so that
I meet width parameters.
898
00:35:01,292 --> 00:35:03,500
[energetic rock music]
899
00:35:03,583 --> 00:35:06,750
I am just praying that,
when I put it in the oil,
900
00:35:06,833 --> 00:35:08,292
it doesn't bend or warp.
901
00:35:10,000 --> 00:35:13,500
♪
902
00:35:13,708 --> 00:35:16,542
It is straight.
Nothing seems to have cracked.
903
00:35:17,125 --> 00:35:19,667
I'm feeling
tentatively triumphant,
904
00:35:20,375 --> 00:35:23,333
but tomorrow might be terrible.
Who knows?
905
00:35:23,625 --> 00:35:26,083
[bleep] jeepers, my goodness.
906
00:35:26,167 --> 00:35:27,583
I think I'm done for the day.
907
00:35:27,583 --> 00:35:28,458
♪
908
00:35:28,833 --> 00:35:31,208
- Day four, we gotta get
an edge on our blade,
909
00:35:31,292 --> 00:35:33,375
and we gotta do
all our handle work today.
910
00:35:33,500 --> 00:35:36,167
Yesterday,
we got a quench done,
911
00:35:36,292 --> 00:35:38,208
and then I painted a bear paw
912
00:35:38,292 --> 00:35:39,500
with nail polish,
so when I etch this,
913
00:35:39,583 --> 00:35:41,250
when I clean off
the nail polish,
914
00:35:41,333 --> 00:35:42,917
it will leave
the negative image
915
00:35:43,042 --> 00:35:44,333
on bare steel.
916
00:35:44,417 --> 00:35:46,250
First thing
I'm gonna do this morning
917
00:35:46,250 --> 00:35:47,625
is clean off that nail polish.
918
00:35:47,708 --> 00:35:50,292
I want to see
that maker's mark pop.
919
00:35:50,792 --> 00:35:52,000
Looks great.
920
00:35:52,208 --> 00:35:53,792
It's time to get
the handle ready.
921
00:35:53,917 --> 00:35:58,667
♪
922
00:35:58,750 --> 00:36:02,000
It's the end of day four.
This thing is awesome.
923
00:36:02,042 --> 00:36:04,208
It is sharp.
It is sleek.
924
00:36:04,208 --> 00:36:05,792
I can't wait to see it cut.
925
00:36:05,875 --> 00:36:08,042
I'm happy as hell right now.
926
00:36:08,042 --> 00:36:09,417
♪
927
00:36:09,542 --> 00:36:13,375
- Day four, I have
a fully hardened blade.
928
00:36:13,458 --> 00:36:16,292
I just need to put
the rest of my handle on,
929
00:36:16,292 --> 00:36:18,500
etch, sharpen,
and put an animal on it.
930
00:36:19,667 --> 00:36:22,000
I go for an etch,
and it's beautiful.
931
00:36:22,083 --> 00:36:23,625
It's not as bright as I'd like,
932
00:36:23,708 --> 00:36:26,000
but you can't have everything
in this world.
933
00:36:26,083 --> 00:36:27,167
♪
934
00:36:27,333 --> 00:36:29,500
I need to engrave a dragon
into this thing.
935
00:36:30,500 --> 00:36:33,458
I'm carving a dragon because
they're kind of my signature,
936
00:36:33,458 --> 00:36:35,583
one of the things that I teach
and that stands out
937
00:36:35,667 --> 00:36:40,083
about my classes
is that we always finish
938
00:36:40,167 --> 00:36:42,833
by making a silly, little
dragon face.
939
00:36:42,958 --> 00:36:44,083
♪
940
00:36:44,292 --> 00:36:46,583
Now I can get to
my fit and finish work.
941
00:36:46,708 --> 00:36:49,792
♪
942
00:36:49,792 --> 00:36:51,458
It looks really good,
943
00:36:51,458 --> 00:36:52,667
and it feels really good
in the hand.
944
00:36:52,750 --> 00:36:54,542
I guess I'm done.
945
00:36:54,542 --> 00:36:57,667
[dramatic music]
946
00:36:57,708 --> 00:37:00,625
♪
947
00:37:00,708 --> 00:37:03,167
- Bladesmiths,
welcome back to The Forge.
948
00:37:03,250 --> 00:37:04,958
It is time to find out
which one of you
949
00:37:05,042 --> 00:37:07,500
is going home with the
"Forged in Fire" champion title
950
00:37:07,542 --> 00:37:09,167
and a check for $10,000.
951
00:37:09,375 --> 00:37:11,292
Now, in this final round,
we asked the both of you
952
00:37:11,292 --> 00:37:12,542
to go back to your home forges
953
00:37:12,542 --> 00:37:14,625
to build another
culinary blade.
954
00:37:14,708 --> 00:37:17,333
This one is a beast,
but before we test them,
955
00:37:17,417 --> 00:37:18,625
I want to hear about 'em.
956
00:37:18,708 --> 00:37:20,208
So, Willow,
how'd the build go for you?
957
00:37:20,292 --> 00:37:21,667
- Kicked my butt.
958
00:37:21,708 --> 00:37:22,792
♪
959
00:37:22,875 --> 00:37:26,083
The core is 80CrV2
San Mai'd over
960
00:37:26,208 --> 00:37:29,292
with 144 layers of 1080
961
00:37:29,375 --> 00:37:32,083
and 15N20 on each side,
962
00:37:32,167 --> 00:37:33,708
but it wouldn't take an etch.
963
00:37:33,875 --> 00:37:36,792
I don't know if, like,
a sheep peed in my etch--
964
00:37:36,875 --> 00:37:38,333
- A sheep?
965
00:37:38,417 --> 00:37:40,167
Do you have sheep?
- I do have sheep, yes.
966
00:37:40,250 --> 00:37:41,625
- Okay, good.
967
00:37:41,708 --> 00:37:43,708
- And the bucket was right out
near the sheep.
968
00:37:43,708 --> 00:37:45,375
[laughter]
969
00:37:45,375 --> 00:37:46,833
Matthew, how about you?
- I had a blast.
970
00:37:46,875 --> 00:37:48,375
♪
971
00:37:48,458 --> 00:37:52,667
36 layers of 1095 15N20,
and then I jacketed that
972
00:37:52,750 --> 00:37:55,667
in 1800s wrought iron
from an old anchor chain
973
00:37:55,750 --> 00:37:57,708
with Caribbean rosewood
for the handle.
974
00:37:57,875 --> 00:37:58,625
- Right on.
975
00:37:59,000 --> 00:38:00,583
All right, bladesmiths,
well, the time has come
976
00:38:00,583 --> 00:38:02,167
for us to find out which one
of you is going home
977
00:38:02,292 --> 00:38:03,042
with the big win.
978
00:38:03,375 --> 00:38:04,875
Now first,
the KEAL test with Doug.
979
00:38:05,208 --> 00:38:08,833
♪
980
00:38:09,042 --> 00:38:11,083
- Bladesmiths,
welcome to the Kill test.
981
00:38:11,083 --> 00:38:12,333
♪
982
00:38:12,333 --> 00:38:13,542
In keeping with
our culinary theme,
983
00:38:13,542 --> 00:38:15,333
I'm gonna take
your hog splitter
984
00:38:15,375 --> 00:38:16,667
and try to use it
like a butcher
985
00:38:16,750 --> 00:38:19,458
to split this hog in half.
986
00:38:19,875 --> 00:38:21,417
Willow, you're up first.
You ready for this?
987
00:38:21,500 --> 00:38:23,625
- Let's go full hog.
- All right, let's do that.
988
00:38:24,958 --> 00:38:26,333
- I want to throw up.
989
00:38:26,458 --> 00:38:28,333
I want to curl up into a ball.
990
00:38:28,583 --> 00:38:31,125
In order to meet parameters,
I had to add some steel
991
00:38:31,208 --> 00:38:32,500
along the spine.
992
00:38:32,625 --> 00:38:35,125
All I can think about,
is it okay?
993
00:38:35,208 --> 00:38:36,542
Will it cut?
994
00:38:36,792 --> 00:38:37,625
♪
995
00:38:41,542 --> 00:38:43,167
[dramatic music]
996
00:38:43,292 --> 00:38:45,500
♪
997
00:39:08,333 --> 00:39:10,625
[laughter]
998
00:39:10,792 --> 00:39:17,083
♪
999
00:39:19,875 --> 00:39:21,917
- All right, Willow, let's talk
about your hog splitter here.
1000
00:39:22,042 --> 00:39:24,917
First up, the overall look,
kind of unique.
1001
00:39:25,000 --> 00:39:27,333
I like that point
at the tip over there.
1002
00:39:27,333 --> 00:39:29,000
It kind of gives it
a different look.
1003
00:39:29,250 --> 00:39:33,042
Holding onto it was nice
and smooth,
1004
00:39:33,333 --> 00:39:35,792
and with a very heavy,
top loaded blade,
1005
00:39:36,083 --> 00:39:39,708
I can control even with
light cuts to make sure
1006
00:39:39,792 --> 00:39:42,167
that I can split
a whole hog in half.
1007
00:39:42,542 --> 00:39:44,833
And overall, your hog splitter,
1008
00:39:45,542 --> 00:39:46,542
it will Kill.
1009
00:39:46,750 --> 00:39:47,708
- Yes.
1010
00:39:48,708 --> 00:39:49,875
- Matthew, you're up.
You ready?
1011
00:39:50,250 --> 00:39:51,833
- Do your worst.
- All right.
1012
00:39:52,792 --> 00:39:56,208
- Going into this test,
I am close to [bleep] myself.
1013
00:39:56,375 --> 00:39:58,542
It was a heck of a huge weapon
to build.
1014
00:39:58,833 --> 00:40:00,375
I definitely had
some struggles,
1015
00:40:00,792 --> 00:40:03,125
but it's awesome.
I love looking at this thing.
1016
00:40:03,208 --> 00:40:05,250
♪
1017
00:40:05,333 --> 00:40:08,208
[dramatic music]
1018
00:40:08,292 --> 00:40:12,000
♪
1019
00:40:12,417 --> 00:40:13,125
[bleep].
1020
00:40:13,875 --> 00:40:15,000
♪
1021
00:40:15,333 --> 00:40:19,542
- Gentlemen, this does not look
like its within parameters.
1022
00:40:19,708 --> 00:40:22,083
It looks smaller.
What do you guys think?
1023
00:40:22,500 --> 00:40:24,833
- Had to be at least 4?
- Yeah, 4 inches.
1024
00:40:24,875 --> 00:40:25,667
- Throughout the entire--
- Through the entire--yeah.
1025
00:40:26,083 --> 00:40:28,625
It has to be a minimal of four.
Let's just find out.
1026
00:40:29,083 --> 00:40:34,875
♪
1027
00:40:35,208 --> 00:40:35,583
- What are we at?
1028
00:40:36,167 --> 00:40:38,000
- He's at least
an 1/8 of an inch short,
1029
00:40:38,042 --> 00:40:40,083
1/8 to 1/4 short.
- All the way through.
1030
00:40:40,375 --> 00:40:41,167
- So it's a parameter failure.
- Mm-hmm.
1031
00:40:41,375 --> 00:40:42,042
- Yeah.
1032
00:40:42,875 --> 00:40:48,167
♪
1033
00:40:48,417 --> 00:40:50,667
- [sighs]
1034
00:40:51,125 --> 00:40:52,667
- All right, Matthew,
we got a bit of an issue.
1035
00:40:52,833 --> 00:40:55,333
With this blade,
we had a series of parameters,
1036
00:40:55,708 --> 00:40:57,542
one of which was that
it should not be
1037
00:40:57,625 --> 00:40:59,750
any less than 4 inches
throughout the entirety
1038
00:40:59,833 --> 00:41:01,458
of the blade,
and it seems
1039
00:41:01,542 --> 00:41:02,792
that you did not meet
that mark,
1040
00:41:03,458 --> 00:41:05,875
so this is considered
a parameter failure.
1041
00:41:06,167 --> 00:41:07,667
We want to say thank you
for coming out.
1042
00:41:07,750 --> 00:41:08,417
You're clearly
a talented smith,
1043
00:41:09,292 --> 00:41:10,667
but unfortunately, your time
in this competition has ended.
1044
00:41:11,000 --> 00:41:12,250
I'm gonna have to ask you
to please step off
1045
00:41:12,375 --> 00:41:12,958
The Forge floor.
1046
00:41:13,750 --> 00:41:17,875
- Before I ground my edge,
I knew I was darn close
1047
00:41:17,875 --> 00:41:20,125
to get parameter,
and I must have just gone
1048
00:41:20,208 --> 00:41:22,750
a little bit too small.
It is what it is.
1049
00:41:22,917 --> 00:41:24,792
But overall,
this experience was awesome.
1050
00:41:24,958 --> 00:41:26,250
I would definitely
do this again
1051
00:41:26,375 --> 00:41:27,542
if I was invited back.
1052
00:41:29,042 --> 00:41:30,083
- Well, Willow,
congratulations.
1053
00:41:30,208 --> 00:41:31,875
That makes you
a "Forged in Fire" champion.
1054
00:41:32,167 --> 00:41:34,292
You'll be receiving a check
for $10,000.
1055
00:41:34,750 --> 00:41:38,000
- I had an absolute blast.
I have learned so much.
1056
00:41:38,667 --> 00:41:41,125
I'm, like, 20 times
the bladesmith I was
1057
00:41:41,125 --> 00:41:41,833
even a week ago.
1058
00:41:43,542 --> 00:41:44,542
- Thank you.
- Creative work around--
1059
00:41:44,625 --> 00:41:45,542
- Hey, can I give you a hug?
1060
00:41:46,042 --> 00:41:48,167
I know you're very big
and scary, but can I hug you?
1061
00:41:48,167 --> 00:41:49,250
[laughter]
1062
00:41:49,708 --> 00:41:51,333
- I'm not very big.
- Well, you're bigger than me.
1063
00:41:51,458 --> 00:41:52,333
- All right, sure.
1064
00:41:52,542 --> 00:41:59,833
♪
77394
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