Q: What types of steel do you use?

A: I use a variety of high carbon steels including, but not limited to: 1095, 5160, and 01.  Occasionally I use repurposed spring steels.


Q:Do you forge your blades?

A: I forge almost all of my blades.  I really enjoy the forging proccess so I fire up the forge every chance that I get.



1. Always clean your knife after use.  Use hot or warm water, mild dish soap, and a soft cloth to wash the knife.  After rinsing in water, completely dry the knife with a towel making sure as not to allow water to sit on the blade or around the handle as this will cause oxidation.


2. Oil the blade.  Oil protects your knife from the elements.  Apply a liberal amount of oil to the knife, handle and all.  Let sit for a few minutes then rub about 90% of th oil off leaving a thin protective film.  If your knife is to be used in the kitchen, use natural food-safe oils such as grapeseed oil, olive oil, or vegetable oil.  If you are not concerned about your blade being used  for food  then a good industrial machine oil, honing oil, or any other moisture repelling oil will work.  I use WD-40 on most of my knives-works great! *Note that certain oils will darken pourus materials such as bead blasted micarta*.


3. NEVER place a wet or damp high carbon steel blade in a leather sheath.........not unless you want your blade patinaed!  Make sure you blade is clean and dry before sheathing it.


4. Sharpening- Sharpening is pretty straight forward but takes time to get it right.  I use water stones and Norton oil stones for sharpening.  I do not use guides to sharpen.  Novels can (and have) been written on how to sharpen knives.  I suggest that if you are unfamiliar to hand sharpening that you take lessons or purchase a video on sharpening.  Having someone show you how to sharpen a blade will save you many scratched, dull blades.


Finally, simple logical care of your knife will allow it to perform as you'd expect it to far into the future.  Since these knives are not stainless, you can expect some discoloration on the blade over time.  This does not harm the function of the blade.


How to Care for Your Knife.

Q: What kinds of steel do you use in your knives?

A: I use a variety of high carbon steels like 1095, 105, and 5160.  I try to match the steel's qualities with the intended purpose of the knife. 


Q: What's the best steel for a knife.

A: That's a loaded question!  There is no one steel that is "the best".  There are various steels whose properties are better suited for one sort of task or another.  The amount of carbon, manganese, etc. effects a blade's hardness, durability, sharpness, and ability to hold an edge.  Proper heat treating will either make or brake a knife-sometimes literally!  Matching a steel to a knife's intended purpose is only the first step in creating a fine blade.