Knives out
Why she sharpens her knives every day
What kind of knives do you make?
I make about seven knives, including the signature fish scale knife (which can be used for mincing garlic or beans), cheese knife, butter knife, and steak knife. Most of the knives’ inspirations are from my mom’s kitchen. She’s always being in cooking. Even when we were traveling around the world: like Japan and Germany. Instead of one knife, she always used different knives depending on what she wanted to cook. I also love cooking.
What made you become a knife artisan?
I started by accident. I didn’t grow up as a knife maker, but I grew up in Vermont with my father; he was a carpenter and blacksmith. I spent so much time with him and his shop, learning many things from him even though I wasn’t interested in doing it that much. Later, I worked as an actress and just started missing my own thing working for my hands. I missed the creative process. Living in New York is hard to find access to work with your hands, like Cutting board, boxes, and hooks hinge. One day, I made some knives for fun and liked them so much! Giving them to my friends and family, and they encouraged me to sell them. When I came to NY, I got a booth from ‘Brooklyn Flea.’ Amazing place to show my work; even the first week, magazine editors and chefs stopped by.
I think you can sell the knives at offline stores or e-commerce shops, but why are you only selling them on your website?
Having a shop on Etsy or being able to get on an internet shop is really great. But it’s hard to find clients. So I always recommend anyone who wants to sell something at ‘Brooklyn flea’. Because it already has so much traffic coming through. Based on that experience, I had many orders and got many magazine shoots; it was a good starting point.
Also, I first made the knives in bulk and posted them on my website. The feedback was good. However, customers started sending emails asking for customization. “It’s even more special to make a knife yourself. If so, is it possible to modify the tip of the knife to be a little thinner?” After that, I make only a few samples, put them on the website, and complete orders by phone or e-mail with buyers directly. The actual production process is enough for one month, but due to the pre-order schedule, a production period of up to 8 months has been announced. All knives are handcrafted and packaged one by one, five hours a day, here in the studio in Bushwick.
What was your parent's reaction when you decided to become a blacksmith?
My parents gave me so much freedom; they never told me you should do this, or I think you should do that. They really let me find my way. Even though I was very young, I had a strong will to become an actress; they always encouraged me to do that. If you asked my parents, I don’t think they were surprised by anything I did. It would be the same difficult time, Hobby, and very quickly turned into something as I was surprised. And they are very proud of me—the girl as a blacksmith. I feel so thankful that they encourage me.
What kind of preparation for starting your business?
I used many of my father's tools and received much practical help with a handful of skills. The wood for the knife handle is pieces of apple trees from my hometown. However, other business aspects, such as homepage construction and product photos, were solved by myself, even if it took the time or with the help of talented friends (I offered dinner or gifting knives I made to them). So luckily, the studio rent and living expenses, which I share with furniture designers, were most of the start-up costs.
When was the most challenging time?
The first year, 2012, was the worst. Due to the lack of orders and the murderous cost of living in New York, I had to work five or more part-time jobs, including babysitting, catering, and bartending. And while making knives while doing ‘self-study’ alone was difficult because I wasn’t sure if this method was right or if I was doing well. Looking back on those pieces I made, I admire them so much. I wish I could make it as simple and raw; now I know so much. Too good at. Compare the first things; they are so naïve, make more strange things.
How did you overcome that?
Patience and practice! It is to live each day with sincerity, without impatience, thinking of today being better than yesterday and that this year is more developed than a year ago.
What was the most memorable event?
A few years ago, I started collaborating with chefs and Restaurant owners. To have people whom I admire so much for what they do, creating food—looking to me to want to design their eating experience. Many chefs would hear about me and my pieces in magazines and just write to me, “hey, will you make a knife for me? I can use my restaurant.” The famous chef, Mario Batali, saw my knives. He said, “I want to know how she made that.” That’s how we became connected.
What is your life goal?
I always want to feel that I’m at the beginning of a new project. I just never run out of my dream. My life goal is to create more and surprise myself with what I can do. By Trying, figuring it out, and spending after time, they unfold; maybe they happen a little bit differently than I initially expected. But that feeling of figuring something out, realizing it’s possible, that’s so addictive.
Do you have any plans for next year?
It is to mass-produce the design and quality while keeping the price reasonably low. Also, I wish I could design cutlery for restaurants in New York. I usually like going to restaurants where everything from the food to the interior is delicately curated. Still, I want to add an exclamation mark with my own forks and knives.
Chelsea Miller @chelseamillerknives
Editor @_formiro
Photographer @andrewchalence
This Interview was conducted for <Singles> Magazine in 2018.
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