Culinary and aesthetic tools
- Sylvain is inspired by the Japanese forging technique
- His knives aim to be beautiful and very sharp
- He forges with his own Damascus steel
After training in computer science, Sylvain Maehnout worked in the field of human resources for many years before co-managing a consulting company, where he learned all the tricks of having his own business. In 2017 he had the opportunity to change career, which is when he decided to turn to knife making. Shortly after completing his training as a blacksmith, he opened his workshop in 2018. What he likes most about his profession is working with two different materials, steel and wood, as they react in completely different ways when worked with. This creates an infinite number of things to learn to do better, and this is what motivates him every day in his newfound path.
INTERVIEW
I have always loved cutting food when cooking. Mincing vegetables or slicing meat with a reasonably well cutting knife always gave me some pleasure. I guess when the time came to pick up a craft, it made sense.
I am trying to create knives which are simultaneously deadly efficient culinary tools and beautiful objects. Some knives are elevated to pieces of art, but doing so often removes any use for them: they become objects to look at but they lose their primary function.
The answer is most probably Japan, they have developed very precise techniques in forging, blade construction, geometry, sharpening that are all necessary to making an efficient knife. I also believe in creating with the future owner to create a truly unique piece.
I wouldn’t say so. It is certainly not that easy to make a living out of it, but even though you can get knives at your local store there will always be some people that are willing to pay a higher price to get a better and personalised knife.
