Custom knives forged in Kitchener 'a cut above' the rest: Jasmine Mangalaseril
Knifesmith Tom Stegner says he wanted to create something to make people go 'wow'
Ask any home cook or professional chef about their most important tool, they'll probably tell you about their knife.
It slices, dices, chops, and juliennes. A well-made knife will make getting a meal on the table easier and more enjoyable, whether it's a dinner for one or a banquet for 100.
For Kitchener, Ont., knifesmith Tom Stegner, owner of Stegner Crafting, designing and forging high performance knives that are as comfortable to use as they are beautiful to look at is his calling.
Stegner got interested in crafting knives a few years ago while watching the bladesmithing competition show Forged in Fire as he was recuperating from a spinal surgery.
"I've always been into knights, and I always thought owning a real sword would be really, really cool," Stegner said.
Already a skilled welder, he created his equipment, including a forge, grinder, tempering oven, and power hammer. When he didn't find nearby courses, he researched blacksmithing science and techniques.
He began with smaller knives, progressing to larger ones, even making Samurai swords. Now he makes knives for hunters, home cooks, and chefs.
Forging with fire
After the design stage, Stegner starts with Damascus steel billets (metal bars) to create his blades. It's a 1,500-year-old technique developed by Middle Eastern blacksmiths that created legendarily durable steel through the folding, heating, and quenching of South Indian carbon steel ingots.
Unlike European blades at the time, these were strong and held their edge.
Here in Kitchener, Stegner welds high-carbon steel with no-carbon steel, which give the completed blade stunning telltale patterns reminiscent of zebra stripes or fingerprints.
"I work with high carbon steel, and another that's got nickel in it. That is the shine. The high carbon steel, once it's etched, turns out dark — almost black," explained Stegner.
It takes hours to create a blade, at times working with temperatures exceeding 1,000 C. He moves billets from the forge to the power hammer to the anvil and back to the forge, flattening and shaping the metal.
They then undergo heat treating, tempering, etching, and finishing before attaching handles he's crafted. He said he can make a knife in about 15 active hours.
"I don't want to make just something normal. I want to create something that makes you feel good, makes you look at it and go 'wow!' so that gives me an inner satisfaction," Stegner said.
Custom made for the individual
His customers come through word-of-mouth, with his knives finding their ways into home and restaurant kitchens.
Dennis Hernandez, executive chef at The Blackshop in Cambridge, has a custom-made chef's knife.
"He does a really great job keeping the angles on the knife. The blade's nice and sharp. It's comfortable," said Hernandez. "I just love that they're custom. They're just built for the individual who wants one of his knives."
After getting to know Stegner, and trying out a knife and his sharpening services, Jared Wood, the sushi chef and co-owner of Kitchener's The Humble Lotus, ordered custom sushi, chef, and specialty knives.
"Tom is so humble with his craft and his determination to make you the most perfect knife he can possibly," said Wood.
He also talked about Stegner's sharpening services.
"As a person who uses knives all day for my craft, this is my toolbox. And if my toolbox isn't at the perfect sharpness, I can't do my job," Wood said.
Knife tips for the home cook
Sean Duffy, chef technologist at Conestoga College's School of Hospitality and Culinary Arts, offers these suggestions for home cooks wanting to keep their culinary edge.
- The three knives you'll actually use: A chef's knife, a paring knife, and a bread knife.
- Stick to magnetic holders: Knife blocks have more knives than you'll need. And sliding them in and out of vertical slots may damage them.
- Keep it clean: Wash and dry your knife by hand immediately after use, to keep them from rusting or staining. Also, clean your knife after honing and sharpening to remove any fine particles. And never put them in the dishwasher.
- Sharpen up: Sharpen your knives at least once a year (more often, if you're an avid cook) and you can hone them as often as you wish.
- Wood is good: Wooden cutting boards are knife-friendly and have antimicrobial properties. Stay away from hard boards, like those made from glass or marble.
WATCH | Chef technologist Sean Duffy hones a knife:
And, most importantly, comfort is key, he says.
"I like to try to recommend people try a different knife. German style...Japanese style. You can get really different knives that will do the same job, will get the [same] end result, but [have a] very different feeling," Duffy said.
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