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 ♪