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Sylvain always loved cooking and when he discovered a passion for working with metal and wood he trained so he could create kitchen knives for chefs.

Mike Axinn and I travelled to Paris to meet four artisans. In the first of our series we talk with Sylvain Maenhout who took the decision to retrain as an artisan in his late 30s. Becoming an artisan has given him the ability to work from home and have a more balanced, family-centred life.

Finding workspace in Paris has become increasingly expensive and, as in most cities, there are restrictions on noise and dust. So Sylvain Maenhout made the move to an eastern suburb, 10 kilometres out of town in Nogent sur Marne.

We chatted with Sylvain about his background, and how he worked in business before choosing a different path as a blacksmith making kitchen knives. 

We visited Sylvain’s workshops – the first dedicated to metal work which had a 1950s rolling mill, anvil & hammer, and hydraulic press.

He tells of his passion for forging and how he loves working both with metal and with wood. He explains how he sources his materials – steel from Germany and wood from suppliers who have already seasoned it.

Then we go down to the basement workspace where he has a space for woodwork and knife assembly. In the house’s former coal room he shows us where he does the heat treatments, and sharpens the knives with Japanese wet stones.

Sylvain tells about the range of knives he creates and his experiences talking with professional chefs and private customers.

sylvain-m.fr

instagram.com/sylvain.m.coutelier