A note about steel

 

I prefer to work with high-carbon knife steel (such as 1095) over stainless steels on my handmade knives (this excludes the Survivor knife).  It is easier to work with in a small operation where I do all of my own heat-treatment, and I believe it produces overall a more durable knife that is tough but easy to sharpen and maintain.  While it can rust, many of my knives are blued or have a chemical treatment to give them a matte finish and reduce the possibility of rusting.  While shiny knives are beautiful, I like the natural "patina" that carbon steel takes on with use, and like a well-seasoned dutch oven, the natural oxidation tends to form a barrier against rust.  As long as you care for your knife and keep it clean and dry, it will serve you well.  After all, these are working knives--not showpieces!

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