Richard Cooper hand-forges chef and kitchen knives from a workshop in Brompton, on Adelaide's inner edge. Much of his high-carbon steel is reclaimed, drawn from discarded files and old sawmill blades, and every knife emerges as a one-off. Handles come from Australian hardwoods and small offcuts of more exotic timbers, pinned in brass, copper or stainless. His steak knives have reached some of Adelaide's better kitchens, and he has cut commissions for the Tasting Australia festival.