Knife Care

My chef and field knives are designed to be used. They are finely crafted using high carbon steels and are heat treated to industry standards and to the best of my ability. I am always striving to improve their quality.

The blades are made from high carbon steel which means they are not stainless or rust proof. Care includes keeping them clean and lightly oiled and out of the dishwasher. For chef knives, it is important to wash with soap and water after use, dry, then coat lightly with vegetable oil. They should be stored separately from other knives.

Field knives should be cleaned as soon as possible after use, then oiled. It is best not to store them in a sheath.

Frequently Asked Questions

What are the knife steels in my blade?

I usually use 1095 and 15N20 for Damascus. 1095 etches black and 15N20 etches bright.

How are the knives heat-treated?
My blades are heat-treated in the forge or kiln. Temperature is electronically controlled in both to insure consistency. Blades are quenched in oil and tempered to desired hardness. Chef blades are tempered to between 60 and 62 HRC and field blades to 58-60 HRC.

I have more questions. What is the best way to contact you?

For more answers contact me here on my contact page and I will get back to you as soon as possible.