This week’s interview takes us to the workshop of Solid Grind. This maker has always had a style that jumped off the screen, and when I first started to get to know him, I not only enjoyed his humor, but his approach towards his craft. I don’t think fearless is the right word. Perhaps carefree….I’m not sure that’s right either, no matter what the right word is I love his approach to what he creates, and I am very pleased to be able to share his story.
To start off, please tell us a little about yourself.
Hey, my name is Marc Metka. I live with my lovely family in the small town of Lorsch in southern Hessen / Germany. Sometimes I feel like a modern and dumb version of Leonardo da Vinci. Literally everything can spark my interest, mechanic, engines, art, cooking, wine, even some sports – except football. In my day job I’m mechanical engineer, developing new machines.
What sparked your interest in knives and when did you start making knives?
Three factors lead to my enthusiasm for kitchen knives: My love for cooking, working with my hands and engineering / metal. In 2019, I lay on the couch for weeks with a broken hand.
Switched on Anthony Bourdain’s No Reservations and Craft Videos. When a video about knife making suddenly appeared in the playlist, it was clear: when the plaster is off, I’ll make myself a kitchen knife. Still, it was quite a long to get from building a knife to a shop from scratch, but now, six years later, I’m really happy taking this path.
What inspired you to do this and how did you learn?
When I first started, I was watching @diesineverymovie dance around the shop in his undies, hahaha. Then I became friends with @simonchefknife, @hopwood_goods, and a few local blacksmiths. All had a great influence on my work.
Do you have a favorite knife you made, tell me about it?
They are all like my little kids. I love em all, even though some are a bit special.
What is the most important aspect of a well-made knife?
In my opinion the geometry. A well-made knife, especially when handmade has to be thin with a good taper. It’s all about the performance. Also, I like a good balance point, right at the grip position.
What keeps you going?
The thought that something I made with my hands makes someone happy, helps prepare food for whole families. This and money…haha.
Biggest struggle?
A little challenge is always good, isn’t it? So right now I’m trying to master different grinds, such as s-grind and convex. Especially since a full convex blade with a 0,0 edge is so nice to work with.
How did your background affect your approach to knives?
My Engineering background had quite a huge effect on my knifemaking. Fortunately I’m able to design my own machines, such as the rollmill and beltgrinder. Also having having good connections to my local machine shops, and my engineering job benefits from my knife skills. For example, entrepreneurial thinking, marketing, and stuff like that.
Who helped you early on?
I was very lucky to meet Tim from spira_knives and Jonathan from hopwood_goods early on. Followed by many other great makers. It is always great to be able to exchange ideas, discuss problems and have a beer after a long day forging.
What is the perfect knife?
Call me when you find it.
How do you approach a new concept and that concept’s implementation?
When it comes to knife concept’s there are 1,000 ideas in my mind.
Seeing other people’s work, art or even manufacturing techniques I see at my job as an engineer can be the spark for a new knife. Some need time and have to mature like a good wine, others I start working the same day and some die on the way.
It is important not to only accept commissioned work so that these ideas can flow.
How do you approach knife testing?
The last three years I started to grow a little kitchen knife collection. It’s really cool to compare different makers with my own work. When I use them in the kitchen it gives me a good understanding what I like and what could be done better.
How do you develop a design, select a steel, and fine-tune a heat treatment?
When it comes to steel its mostly 26c3 / Sheffcut, 1.2842, 1.5634, ApexUltra and 14C28N for stainless. I think I can cover most customer requests with this steel spectrum and get consistent results. Most of the time I have a concept in mind, mostly bright colors and shiny stuff combined with shapes I personally like. Blades around 150-190mm length.
How has the knife world changed since you started?
“Everything was free and everything was fast
Never even thought it wouldn’t last
When you got the mind of a man in the middle
Life is just a big fat riddle, so figure it out”
When I started knifemaking in 2019 many things were about to change. Finding tools like an affordable belt grinder was quite a challenge, so I just had to build it my own. On the other hand, the market for handmade knives was crazy. Because of Corona everybody stayed home and discovered their love for cooking.
Today there is great gear especially made for knifemakers available, it’s great. But you have to do a bit more marketing these days.
To see more of Marc’s work, and keep up to date with what he is up to visit his website https://www.solid-grind.de/ and follow him on Instagram https://www.instagram.com/solid.grind/
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