Forging a Meat Fork


Instructor: Dan Neville
Level: Beginner
Dates: February 9th, October 5th 

In this one day workshop, students will learn how to taper, isolate, rivet, and move steel by hand forging at the anvil. The foundation of this class will be about basic techniques that show the plasticity and capability forged steel can have.

The finished meat fork is made with function and beauty in mind out of two small pieces of steel and one rivet. Design and shop safety will also be covered.

This is a great introductory class for beginners and leaves you going home with a beautiful handmade item for your kitchen or grill!  This class will be a great jumping off point for the other intermediate and advanced classes offered here.




SKU: CMA-Workshops-05 Categories: ,


  • Dan Neville received his BFA in metalsmithing from Wayne State University in Detroit, Michigan and his MFA degree in metalsmithing at Southern Illinois University, Carbondale. Dan has taught at the University of Gothenburg in Sweden, Southern Illinois University Carbondale, Missouri State University, and Austin Community College in Texas. Dan has exhibited his work extensively at venues such as the Metal Museum in Tennessee, Lillstreet gallery in Chicago, IL, and The Yamawaki Art College Gallery in Tokyo, Japan. Instagram @nevilleforge

Additional information


February 9th, October 5th