NWKW: Jack, thanks for taking the time to chat. Let’s start at the beginning—how did you get into knife making?

Jack: I started making knives when I was about 12 years old. Honestly, it was just kind of a kid being bored and messing around with bits of metal. I wasn’t serious at all back then—it was more about shaping random pieces into knife-shaped objects. But then I discovered YouTube videos about knife making, and that’s when I realized it was a real craft. People were doing this as a serious profession.

The more seriously I took it, the better I got, and the more fun it became. By the time I was in early high school, I was actually selling some of my knives and using that money to buy better equipment. It just snowballed from there.

NWKW: That’s incredible—starting so young and finding your way into this craft. What about knife making keeps you coming back after all these years?

Jack: For me, knife making has always been an outlet. It’s a way to escape, to use my hands, and to really care about something. There’s a challenge in it that I love—seeing how cool I can make a knife, pushing myself to create something I’m proud of. It’s not just about functionality; it’s about creating a piece of art that people can actually use.

NWKW: I know you’ve taken some unique steps in your career, including going to culinary school. What inspired that decision?

Jack: Yeah, I just graduated from Escoffier School of Culinary Arts in Boulder this past December. The reason I went wasn’t necessarily to become a chef—I’ve always wanted to be a career knife maker. But I realized I didn’t cook enough.

I grew up hunting, so I started out making hunting knives and using them in the field. But as I got more into culinary knives, I wanted to better understand how they’re used. I figured going to culinary school would not only help me learn about cooking but also connect me with chefs and gain insight into what they’re actually looking for in a knife.

It was huge for me. I learned so much about blade preferences, like how a lot of chefs prefer thicker knives, which is something I now incorporate into my designs. Plus, working as a line cook gave me hands-on experience and helped me build connections in the culinary world that I really value.

NWKW: That’s such a thoughtful approach. You’ve really taken the time to understand your craft from every angle. Now you’re on a new journey: pursuing Master Bladesmith certification through the ABS. Can you tell us more about that?

Jack: Passing the Master Smith test is a really big deal. There are only a few hundred Master Bladesmiths in the world, and the ABS usually only passes one or two people each year. The testing is rigorous—it’s not something you can just stumble into.

If you pass, you earn the right to put an “MS” stamp on your knives. It’s a mark of excellence, like a Michelin star in the culinary world. It’s something you have to earn, and I’ve wanted to test for Master Smith ever since I started making knives.

NWKW: That sounds intense. What’s the process like?

Jack: There’s a lot that goes into it. You have to present a set of knives to the ABS judges, and they evaluate your craftsmanship, design, and functionality. It’s nerve-wracking because it all comes down to their judgment, but it’s also exciting.

For me, there’s a lot of pride in this process. It’s about proving to myself and to the knife-making community that I’ve reached a certain level of mastery. I feel confident that I can make a set of knives that will pass. Now it’s just about preparing and putting my best work out there.

NWKW: You mentioned earlier that earning this certification is a personal goal. What does it mean to you to become a Master Bladesmith?

Jack: It’s a huge personal accomplishment. It’s something I’ve been working toward for years—really, ever since I started making knives. The title of Master Bladesmith carries so much weight in the knife community, and it’s a recognition of all the hard work and dedication I’ve put into this craft.

For me, it’s also about inspiring others. If I can achieve this, maybe it’ll show someone else that they can take their passion and turn it into something extraordinary.

NWKW: What advice would you give to someone who’s just starting out in knife making?

Jack: I’d say start small and have fun with it. Don’t worry about making something perfect right away—just experiment and see where it takes you. At the same time, take it seriously. There’s so much to learn, and the more effort you put in, the more rewarding it becomes.

Also, don’t be afraid to reach out to other makers. The knife-making community is incredibly supportive, and there’s always someone willing to share their knowledge or give you feedback.

NWKW: Jack, thank you for sharing your story. We’re so proud to have you as part of the New West KnifeWorks family. Best of luck on your journey to becoming a Master Bladesmith—we can’t wait to see you earn that “MS” stamp!

Jack: Thanks so much. I appreciate the support. I couldn’t ask for a better place to work or a better community to be a part of.

From shaping scrap metal as a kid to pursuing Master Bladesmith certification, Jack Rellstab’s journey is a testament to passion, perseverance, and the pursuit of excellence. Follow along as Jack continues to forge his path—quite literally—in the world of knife making.

Stay tuned for updates on Jack’s progress toward Master Bladesmith certification, and be sure to visit our custom knife shop to see his incredible creations in person.