A coarse, dark roast of fresh beans, caramel, and sweet cream to set the bevel. A double entendre for the workshop. In knifemaking, the "Primary Grind" is the main slope of the blade (Flat, Hollow, or Convex) that defines its geometry. In coffee, the grind is the first step to a good brew. Both require precision, consistency, and the right equipment to get the perfect extraction—or the perfect edge.

"Set your angle and commit to the cut. Primary Grind captures the raw energy of removing material—whether it’s hogging off steel on a 36-grit belt or crushing beans for the morning pour. It is the scent of the critical first step that defines the character of the final product.

The experience opens with the coarse, abrasive aroma of freshly ground coffee, hitting the senses like a belt sander biting into fresh stock. As the friction increases, warm notes of burnt caramel and sugar rise up, mimicking the heat and sparks generated at the platen. The profile resolves into a smooth, liquid base of cream and vanilla, acting as the necessary coolant to keep the temper intact. Aggressive yet refined."

Scent Profile Translation:

• Top (The Hogging): Fresh Coffee The coarse grit belt removing the bulk.

• Middle (The Heat): Caramel & Sugar The rising temperature of the steel.

• Base (The Coolant): Milk & Vanilla The water dip to keep the blade from overheating.