The satisfaction of crafting knives
- There is a waiting list to own one of Hugo's knives
- To him, a knife is a perfect machine
- His blades change colour as they are used
Hugo Byrne studied fine art, but left art college still searching for direction. He was always drawn to making, lured by the idea of a studio full of tools and the potential of such a space. He undertook an internship in object conservation in Letterfrack on the remote west coast of Ireland, where he learned skills across multiple disciplines, working on anything from a horse-drawn carriage to a tiny key. However he came upon knife making by chance. He now makes stunning chefs’ knives using steel, wood, plastic and other found materials, a process he loves. “There is something very satisfying about going to sleep knowing I created something that wasn’t there when I woke up,” he says.
INTERVIEW
I was waiting for some steel to arrive to start knife making, so I decided to practise with mild steel which isn’t very strong. Living by the sea, I thought of an oyster knife. It wasn’t very successful, but there was real joy in sitting on the beach eating oysters, shucking them with a knife I had made.
I use plastics washed up from the sea; they have a quality about them that I like. Also, there is enough plastic in the world without me going out and buying more! It can be a challenge, but in some ways I like the finite nature of it, the restriction of working with what you have.
Traditional methods of making are very exciting to me. Personally, I am drawn to the ‘tricks’ that people have been using for thousands of years. For example, how a blade is attached to a handle without glue. It’s a balance between traditional and modern, bridging the two.
I use high carbon steel. As it is used, the surface patinates, illustrating the story of the knife. I think of my objects as having a life. Knowing my knife is used every day by someone to prepare food – something so primary – is a wonderful feeling.
