FAQ
Currently I focus on high carbon steel knives made from; O1, Hitachi Blue #2, Hitachi White #2, 1084, and 15N20.
I can also make knives from stainless AEBL steel.
San-mai knives made with a three layer laminate will have one of these carbon steels as the edge, and have either mild steel, or wrought iron for the cladding. The advantage of laminated blades is that if the blade is bent it is easier to straighten, it adds toughness, and it is aesthetically pleasing.
Damascus blades are made using 1084, and 15N20.
All heat treatment is completed in house, with annealing, normalization, quenching, and tempering. Depending on the steel used the parameters are changed for each of these steps.
Each knife is tested to ensure the heat treatment is good before being sent to a customer.
An evenheat kiln is used to ensure proper temperature control.
Most woods are available; and synthetic materials are available upon special request.
Please inquire if you have a specific wood or material in mind that is not listed below.
Materials in stock; Katalox (Mexican Ebony), Padauk, Wenge, Osage Orange, Zebrawood, Gabon Ebony, Purpleheart, Bubinga, Epoxy, Spalted Curly Maple, Yellow Tarara, Birds Eye Maple, Lacewood, Teak, Lignum Vitae, Kingwood, Zapote, Jujube, Tamboti, Cebil, Chakte Viga.
Note that some of these are in limited supply, and therefore come with an increased cost.
These locally made handcrafted knives have many advantages over mass produced knives;
-Every knife is unique
-You can have a specific design exactly as you would like it
-Higher quality heat treatment
-More comfortable ergonomics
-You can choose a knife with your favourite materials
-Each item is a work of art
-The cutting performance is improved
-These knives stay sharp for longer
These knives should be washed, and immediately dried after use. Avoid letting food sit on the knives unnecessarily during work. Knives should be sharpened when they become dull, if you are uncomfortable sharpening, I have a sharpening service available.
I recomend hand sharpening, please avoid using pull through sharpeners, or grinders for sharpening my knives. Each knife comes with 2 free sharpenings.
To best avoid premature dulling store the knives in a place where the edge will not come into contact with steel, glass or ceramic materials.
Do not dishwash knives.
